Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup pistachios, chopped
- 1/2 cup dried cranberries, chopped
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar.
- Add vanilla extract and mix well.
- Gradually add flour and salt, mixing until combined.
- Fold in pistachios and cranberries.
- Shape dough into a log and wrap in plastic wrap.
- Chill for at least 1 hour.
- Slice into rounds and place on a baking sheet.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on a wire rack before serving.
Notes
- Store in an airtight container.
- Can substitute almonds for pistachios.
- Adjust sugar for desired sweetness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pistachio cranberry shortbread, cookies, dessert