Ingredients for Cranberry Pistachio Shortbread Cookies The Dancing Deer Bakery
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 cup dried cranberries
- 1/2 cup shelled pistachios
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How to Make Cranberry Pistachio Shortbread Cookies The Dancing Deer Bakery
- Whisk together 2 1/2 cups all-purpose flour and 1/2 teaspoon salt in a small bowl. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in 1 large egg until well combined (about 1 minute).
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until a dough just begins to form (about 1 minute). Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently bring together to form a smooth ball.
- Stir in 1 cup dried cranberries and 1/2 cup shelled pistachios. Gently knead until evenly distributed.
- Shape the dough into a flat disk. Wrap tightly in plastic wrap and chill for at least 2 hours (or preferably overnight).
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Use cookie cutters or a knife to cut into desired shapes.
- Transfer cookies to the prepared baking sheets.
- Bake for 15-18 minutes, or until the edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
15g
Carbs
4g
