Cranberry Pistachio Shortbread Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 240 grams all-purpose flour
02 - 75 grams powdered sugar
03 - 1/2 teaspoon salt

→ Add-ins

04 - 75 grams dried cranberries, chopped
05 - 75 grams shelled pistachios, chopped

→ Wet Ingredients

06 - 225 grams unsalted butter, softened
07 - 1 teaspoon vanilla extract

# Instructions:

01 - In a large bowl, whisk together the flour, powdered sugar, and salt until evenly combined.
02 - In a separate bowl, beat the softened butter and vanilla extract until creamy and smooth.
03 - Gradually add the dry ingredients to the butter mixture, mixing until a crumbly dough begins to form.
04 - Fold in the chopped cranberries and pistachios, ensuring even distribution throughout the dough.
05 - Divide the dough into two portions, roll each into a log approximately 4 cm in diameter, and wrap tightly in plastic wrap.
06 - Refrigerate the dough logs for at least 2 hours or until firm.
07 - Set the oven to 175°C (350°F) and line a baking sheet with parchment paper.
08 - Unwrap the dough logs and slice into 0.5 cm thick rounds. Arrange them onto the prepared baking sheet, spacing them about 2 cm apart.
09 - Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden.
10 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

# Notes:

01 - Ensure the butter is softened to achieve a smooth dough consistency.
02 - Chilling the dough makes slicing and shaping easier.

Back