Description
Buttery, crumbly shortbread cookies get a red and green Christmas makeover with the addition of cranberry and pistachio-the perfect holiday dessert recipe!
Ingredients
Units
Scale
- 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
- Pulse the cranberries a couple of times in a food processor and transfer to a large bowl.
- Repeat the process with the pistachios and set aside in the same bowl.
- In the same food processor, add the flour, sugar, salt and give it a 2 or 3 pulses till nicely mixed.
- Add the butter and pulse till it resembles a crumbly mixture.
- Drizzle in the almond extract and give it a couple more pulses to mix.
- Add the dough to the bowl with the cranberries and pistachios and mix by hand.
- Transfer the dough to a floured surface, knead and roll into a log.
- Wrap the dough in cling wrap and chill for at least 1 hour.
- Preheat oven to 325 F. Line two cookie sheets with parchment paper.
- Cut the dough into 1/4 inch discs.
- Arrange on cookie sheet and bake for 14-16 minutes till golden brown around the edges.
- Cool on wire rack. Store in airtight container.
- Prep Time: 10 mins
- Cook Time: 14 mins
- 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