Cranberry Pistachio Shortbread Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
230g unsalted butter, softened
02 -
60g powdered sugar
03 -
5ml vanilla extract
04 -
240g all-purpose flour
05 -
2.5g salt
06 -
1.25ml almond extract (optional)
→ Mix-ins
07 -
90g dried cranberries, chopped
08 -
90g pistachios, shelled and chopped
→ Finishing
09 -
Powdered sugar for dusting
# Instructions:
01 -
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract and almond extract (if using) until fully integrated.
02 -
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
03 -
Fold in the chopped cranberries and pistachios, ensuring they are evenly distributed within the dough.
04 -
Roll the dough into a log shape, approximately 5cm in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
05 -
Preheat your oven to 175°C. Line a baking sheet with parchment paper.
06 -
Remove the chilled dough from the refrigerator and slice it into 6mm thick rounds. Place the cookies on the prepared baking sheet, spaced about 2.5cm apart.
07 -
Bake in the oven for 12-15 minutes, or until the edges are lightly golden. Monitor closely to prevent over-baking.
08 -
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
09 -
Once cooled, dust the cookies with powdered sugar if desired.
# Notes:
01 -
These shortbread cookies can be stored in an airtight container for up to one week.
02 -
The dough can be frozen for up to a month. When ready to use, thaw in refrigerator overnight before slicing and baking.