Cranberry Pistachio Shortbread Cookies
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Description
Cranberry Pistachio Shortbread Cookies are a delightful blend of buttery richness, tangy cranberries, and crunchy pistachios, making them the perfect holiday treat or homemade gift. The addition of white chocolate brings an extra layer of indulgence, creating melt-in-your-mouth cookies that everyone will love.
Ingredients
- unsalted butter, softened
- powdered sugar
- all-purpose flour
- cornstarch
- salt
- dried cranberries, chopped
- pistachios, chopped
- vanilla extract
- white chocolate chips
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Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add in the vanilla extract and mix well.
- In another bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the chopped cranberries, pistachios, and white chocolate chips.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.