Cranberry Pistachio Shortbread

Mikekey *

By
@Mikekey

A holiday variation of buttery shortbread cookies. Great for the holiday cookie tray. Dough needs to be refrigerated for 4 hours. If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.


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Rating:
★★★★☆ 1 vote
Comments:
Serves:
48
Prep:
4 Hr 15 Min
Cook:
15 Min
Method:
Bake

Ingredients

3/4 c
unsalted butter, softened
1/2 c
granulated sugar
1/2 c
finely chopped shelled pistachios
1/4 c
dried cranberries, finely chopped
2 c
all purpose flour
1/4 tsp
salt

Step-By-Step

1With an electric mixer, beat together butter and sugar until light and fluffy.

2Mix in pistachios and dried cranberries.

3Add flour and salt and mix well to make a stiff dough.

4Divide 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.

5Preheat oven to 350°F and oil baking sheets or line them with parchment paper.

6Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets.

7Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.

8If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American