Cranberry Pistachio Shortbread Cookies
A Perfect Balance of Sweet, Nutty, and Buttery! 🍪🌰
Ingredients:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped
- 1 tablespoon orange zest (optional, for added citrus flavor)
Instructions:
Preheat the oven – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.Make the dough – In a large bowl, beat the softened butter and powdered sugar together until creamy and smooth. Add the vanilla extract and mix until incorporated.
Add dry ingredients – Gradually mix in the flour and salt until the dough comes together. Fold in the chopped cranberries, pistachios, and orange zest (if using).
Form the cookies – Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of a fork or your hand.
Bake – Bake for 10-12 minutes, or until the edges are lightly golden.
Cool & serve – Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
✨ Pro Tip: Drizzle with a little white chocolate for an extra layer of sweetness! 🍫
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