Quick Description:
These soft, buttery shortbread cookies are dotted with tart cranberries and crunchy pistachios, making them the perfect sweet and savory treat. Simple to make, they’re ideal for gifting or enjoying with a cup of tea!
Servings & Timing:
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Chill Time: 1 hour
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 2 large egg yolks
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
- 1/2 tsp vanilla extract
Instructions:
-
Prepare the Dough:
In a large bowl, beat together the softened butter and powdered sugar until smooth. Add the egg yolks and vanilla extract, then mix until fully incorporated. -
Add Dry Ingredients:
Sift together the flour, salt, and cinnamon. Gradually add the dry ingredients to the butter mixture, stirring until the dough just comes together. -
Add Mix-ins:
Gently fold in the chopped cranberries and pistachios, making sure they are evenly distributed throughout the dough. -
Chill the Dough:
Divide the dough in half and roll each half into a log shape, about 2 inches in diameter. Wrap the dough logs in plastic wrap and chill in the fridge for at least 1 hour, or until firm. -
Slice and Bake:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Once the dough is chilled, slice each log into 1/4-inch thick rounds and arrange them on the baking sheet, spacing them about 1 inch apart. -
Bake the Cookies:
Bake the cookies in the preheated oven for 15-20 minutes, or until they are lightly golden around the edges. -
Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Additional Notes:
-
Substitutions:
You can substitute other nuts like almonds or walnuts for the pistachios if desired.
For a more decadent treat, dip the edges of the cooled cookies in melted chocolate. -
Storage:
Store these cookies in an airtight container at room temperature for up to a week.
Dietary Info:
- Low-Carb: No (contains flour and sugar)
- Gluten-Free Option: Use a gluten-free flour blend to make these cookies gluten-free.
- Vegan Option: Replace the butter with a plant-based alternative and the egg yolks with a flax or chia egg.
Flavor Tips & Variations:
- Citrus Variation: Add 1 tbsp of lemon or orange zest to the dough for a fresh citrus flavor.
- Spicy Kick: For extra warmth, add a pinch of ground ginger or nutmeg to the dough.
