Description
These Cranberry Pistachio Shortbread Cookies bring together the festive crunch of pistachios and tart cranberries in a buttery, melt-in-your-mouth treat. Perfect for sharing or holiday snacking!
Ingredients
Scale
- 1 cup Dairy-Free Butter (225 grams)
- ½ cup Caster Sugar/Superfine Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Plain Flour/All-Purpose Flour
- ¼ teaspoon Salt
- ½ cup Pistachios (chopped)
- ½ cup Dried Cranberries (roughly chopped)
Instructions
- Beat together dairy-free butter and caster sugar until creamy.
- Add vanilla extract and mix until combined.
- Mix in plain flour and salt at low speed until dough forms.
- Fold in chopped pistachios and dried cranberries evenly.
- Shape dough into a log, wrap, and chill for at least 2 hours.
- Preheat oven to 180°C (350°F) and line baking trays.
- Slice chilled dough into 1-centimeter thick rounds and place on trays.
- Bake for 12-14 minutes until edges are golden.
- Cool for 10 minutes on the tray before transferring to a wire rack.
Notes
Always use room temperature butter for best texture.
Use a serrated knife for cleaner cuts of the chilled dough.
Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg