cranberry pistachio shortbread

(2 ratings)
Recipe by
Mikekey *
Seattle, WA

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.

(2 ratings)
yield 48 serving(s)
prep time 4 Hr 15 Min
cook time 15 Min
method Bake

Ingredients For cranberry pistachio shortbread

  • 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

  • 1
    With an electric mixer, beat together butter and sugar until light and fluffy.
  • 2
    Mix in pistachios and dried cranberries.
  • 3
    Add flour and salt and mix well to make a stiff dough.
  • 4
    Divide 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.
  • 5
    Preheat oven to 350°F and oil baking sheets or line them with parchment paper.
  • 6
    Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets.
  • 7
    Bake 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.
  • 8
    If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.

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