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Cranberry Pistachio Shortbread

A delightful shortbread with the tang of cranberries and the crunch of pistachios.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 24 pieces
Calories: 120 kcal

Ingredients 

Main Ingredients

  • 1 cup unsalted butter softened
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup dried cranberries chopped
  • ½ cup pistachios chopped

Instructions 

  1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and mix well.
  3. Gradually add the flour, mixing until just combined. Fold in the chopped cranberries and pistachios.
  4. Shape the dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  5. Slice the dough into ¼-inch thick rounds and place them on the prepared baking sheet.
  6. Bake for 20-25 minutes, or until the edges are lightly golden. Cool on a wire rack.

Nutritional Value

Calories: 120kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 1mg | Potassium: 50mg | Fiber: 1g | Sugar: 6g | Vitamin A: 100IU | Calcium: 10mg | Iron: 0.5mg

Keywords

Cranberry, Pistachio, Shortbread
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