Cranberry Pistachio Shortbread Cookies: The Simplest Elegant Cookie
These delicate shortbread cookies combine tart cranberries and crunchy pistachios for an elegant treat that's easy to make and perfect for any occasion.
Ingredients
butter and sugar
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
dry ingredients
- 2 cups all-purpose flour
- 1/4 tsp salt
add-ins
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
optional toppings
- to taste white chocolate for drizzling (melted)
Instructions
- Cream butter and powdered sugar until fluffy.
- Mix in vanilla and almond extracts.
- Combine dry ingredients and gradually mix into the butter mixture.
- Fold in cranberries and pistachios, shape into a log, wrap, and chill for 1 hour.
- Slice into rounds, bake at 165°C (325°F) for 12–14 minutes, then cool and optional drizzle with white chocolate.
Notes
Chill the dough thoroughly for clean slices and best texture.