Cranberry Pistachio Shortbread Cookies

These Cranberry Pistachio Shortbread Cookies are a delightful holiday treat, combining the rich buttery flavor of shortbread with the festive crunch of pistachios and the tangy sweetness of dried cranberries. Perfect for sharing with loved ones or as a homemade holiday gift.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 cup dried cranberries, chopped
• 1/2 cup pistachios, chopped
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy

Add the vanilla extract and mix well

Gradually add the flour and salt to the butter mixture, mixing until a dough forms

Fold in the chopped dried cranberries and pistachios, ensuring they are evenly distributed throughout the dough

Shape the dough into a log about 2 inches in diameter

Wrap it tightly in plastic wrap and refrigerate for at least 1 hour or until firm

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

Slice the chilled dough log into 1/4-inch thick rounds and place them on the prepared baking sheet

Bake in the preheated oven for about 12-15 minutes, or until the edges of the cookies are lightly golden

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once cooled, the cookies are ready to be enjoyed!