Description
Tender, buttery cookies adorned with the crunch of pistachios and the tart sweetness of cranberries, perfect for festive gatherings.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 cup dried cranberries, chopped
- 1 cup pistachios, shelled and roughly chopped
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and sea salt, mixing until evenly incorporated.
- Gradually sift in the all-purpose flour and cornstarch, stirring until just combined.
- Fold in the chopped dried cranberries and pistachios until evenly distributed.
- Portion out dough onto the prepared baking sheet, leaving space between each scoop.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Enjoy with tea or coffee, or on their own!
Notes
For best results, use room temperature butter and ensure cookies cool before serving for the ideal texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 8g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: shortbread cookies, cranberry cookies, pistachio cookies, holiday baking, one-bowl recipe