Here’s a reliable and simple recipe:
🍪 Cranberry Pistachio Shortbread Cookies
Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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¾ cup powdered sugar
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1 tsp vanilla extract
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2 cups all-purpose flour
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¼ tsp salt
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½ cup dried cranberries, chopped
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½ cup shelled pistachios, chopped
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Optional: zest of 1 orange (adds a citrusy note)
Instructions:
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Make the Dough:
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In a large bowl, cream together the butter and powdered sugar until smooth and fluffy.
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Mix in vanilla extract (and orange zest, if using).
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Add the flour and salt. Mix just until combined — the dough will be soft and slightly crumbly.
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Fold in chopped cranberries and pistachios.
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Shape & Chill:
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Divide dough in half and shape each half into a log about 1.5–2 inches in diameter.
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Wrap logs in plastic wrap and refrigerate for at least 2 hours (or freeze for later).
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Bake:
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Preheat oven to 325°F (165°C).
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Slice chilled dough into ¼-inch thick rounds and place on a parchment-lined baking sheet.
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Bake for 12–15 minutes, or until edges are just lightly golden.
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Let cool on the pan for a few minutes before transferring to a wire rack.
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✨ Optional Add-ons:
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Drizzle with white chocolate once cooled for a festive touch.
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Use unsweetened dried cranberries if you want a less sweet cookie.
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For an extra crisp edge, roll the logs in coarse sugar before slicing and baking.
Would you like a gluten-free version, or one that’s eggless or vegan?
