Cranberry Pistachio Shortbread

1
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.

Rating:

★★★★☆ 1 vote

Comments:
Serves:
48
Prep:
4 Hr 15 Min
Cook:
15 Min
Method:
Bake

Ingredients

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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

How to Make Cranberry Pistachio Shortbread

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.

Printable Recipe Card

About Cranberry Pistachio Shortbread

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




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