These cranberry pistachio shortbread cookies are everything a shortbread should be-buttery and crumbly with the perfect balance of sweetness and a bit of pistachio crunch! The red and green will help them fit right in with your holiday decor as well!
Buttery, crumbly shortbread cookies get a red and green Christmas makeover with the addition of cranberry and pistachio-the perfect holiday dessert recipe!
- ¾ cup soft butter
- ½ cup cane sugar
- ½ cup pistachios finely chopped
- ¼ cup cranberries finely chopped
- 2 cup unbleached white fine pastry flour (Bob’s Red Mill)
- ¼ teaspoon salt
- With an electric mixer, beat together butter and sugar until light and fluffy.
- Mix in pistachios and dried cranberries.
- Add flour and salt and mix well to make a stiff dough.
- Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours.
- Meanwhile, preheat oven to 350 degrees and oil baking sheets or line them with parchment paper.
- Slice dough into rounds about ¼-inch thick. Arrange about 1 inch apart on cookie sheets.
- Bake 12 minutes or until edges are browned.
- Let cookies cool on baking sheets for a few seconds and then move to a wire rack and let cool completely.
- If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.
Recipe courtesy of Sarah House and Bob’s Red Mill.