Cranberry Pistachio Shortbread Cookies
This sweet and buttery cranberry pistachio cookie is perfect for your holiday cookie tray.
Servings: 18 cookies
- 1 cup salted butter softened
- ¾ cup confectionery sugar
- 1 teaspoon vanilla
- 2 cups flour
- ½ cup sweetened dried cranberries
- ½ cup shelled roasted pistachios
- colored sprinkles if desired
Cream together the butter and confectionery sugar with an electric mixer until well-combined, about 3 minutes. Add vanilla and flour and mix until just combined.
Place the dough onto a piece of plastic wrap and roll into a 2 to 3 inch diameter log. Shape into a more square form if desired. Wrap the dough tightly in the wrap. Chill in the refrigerator for at least 30 minutes.
Preheat the oven to 325ºF. Place parchment paper on a baking sheet. Slice the cookie dough into half inch slices and place onto the sheet. Sprinkle with colored sugars if desired. Bake for about 15 to 20 minutes or until the edges start to turn golden brown. Remove from the oven and cool for at least 10 minutes before transferring to a baking rack to continue cooling. Store in an airtight container.
Calories: 171kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 90mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg