Description
These buttery, crumbly shortbread cookies get a festive twist with tart cranberries and crunchy pistachios. Ideal for year-round enjoyment or a delicious addition to your holiday baking list!
Ingredients
Units
Scale
Ingredients
- 1 cup of all-purpose flour
- 1/4 cup sugar
- 1/2 cup or 1 stick of unsalted butter, chilled and cut into cubes
- 1/4 tsp salt
- 1/4 cup dried cranberries
- 1/4 cup pistachios
- 1/2 tsp almond extract
- 1 tbsp freshly squeezed orange juice
Instructions
Instructions
- Preheat your oven to 325°F. Line two cookie sheets with parchment paper or a silicone baking mat.
- Pulse the cranberries a couple of times in a food processor and transfer them to a large bowl. Repeat the process with the pistachios and set them aside in the same bowl.
- In the same food processor, add the flour, sugar, and salt. Pulse 2-3 times until nicely mixed.
- Add the butter and pulse until the mixture resembles a crumbly texture. Drizzle in the almond extract and orange juice and pulse a couple more times to mix.
- Add the dough to the bowl with the cranberries and pistachios and mix by hand until fully combined.
- Transfer the dough to a floured surface, knead, and roll it into a log. Wrap the dough in cling wrap and chill for at least 1 hour.
- Cut the chilled dough into 1/4-inch discs. Arrange the discs on the cookie sheets and bake for 14-16 minutes or until golden brown around the edges.
- Allow the cookies to cool on a wire rack. Store them in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 50
- Sugar: 2.3 g
- Sodium: 36.8 mg
- Fat: 2.6 g
- Carbohydrates: 6.3 g
- Protein: 1 g
- Cholesterol: 0 mg