Cranberry Pistachio Shortbread Cookies

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Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

Mix Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.

Step 3

Stir in the vanilla extract.

Step 4

In another bowl, whisk together the flour and salt.

Step 5

Gradually add the dry mixture to the butter mixture, mixing until just combined.

Step 6

Gently fold in the chopped cranberries and pistachios until evenly distributed.

Step 7

Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Flatten each ball slightly with your hand or the bottom of a glass.

Step 8

Press a few extra chopped pistachios and cranberries into the tops of the cookies if desired.

Step 9

Bake for 12-15 minutes, or until the edges are lightly golden. The cookies will still be soft but will firm up as they cool.

Step 10

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 11

These Cranberry Pistachio Shortbread Cookies are buttery, crunchy, and perfect for gifting or enjoying with a cup of tea or coffee!