Description

These Cranberry Pistachio Shortbread Cookies are a delightful combination of buttery, crumbly shortbread filled with the sweetness of dried cranberries and the crunch of pistachios. Perfect for holiday gatherings or as thoughtful gifts, these slice-and-bake cookies are easy to make and even easier to enjoy.

Ingredients

Shortbread Cookies:

1 cup unsalted butter (softened)
2/3 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt

Add-Ins:

1/2 cup dried cranberries (chopped)
1/2 cup shelled pistachios (chopped)
Additional sugar for sprinkling (optional)

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Instructions

Prepare the Dough: In a large bowl, cream together butter and powdered sugar. Add vanilla and almond extracts. In a separate bowl, combine flour and salt. Gradually mix dry ingredients into the butter mixture until a soft dough forms.
Customize Your Cookies: Fold in chopped cranberries and pistachios to the dough.
Shape and Chill: Divide dough, shape into logs, wrap, and chill for at least 2 hours.
Bake: Preheat oven, slice dough into rounds, place on baking sheets, sprinkle with sugar, and bake until golden.
Cool and Enjoy: Cool on the baking sheet before transferring to a wire rack to cool completely.

Notes

These cookies freeze well and make great holiday gifts.
You can substitute other dried fruits or nuts if preferred.