Cranberry Pistachio Shortbread Cookies:

Name: Cranberry Pistachio Shortbread Cookies:
Total time: 5400 s
Yield: 24 cookies
Cuisine: British
Ingredients: 1 cup unsalted butter, softened; 3/4 cup powdered sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; 1/2 tsp salt; 1/2 cup dried cranberries, chopped; 1/2 cup shelled pistachios, chopped

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#cranberry #Week37 #GlobalApron #Cookies #shortbread #dessert

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#cranberry #Week37 #GlobalApron #Cookies #shortbread #dessert

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Ingredients

1 hr 30 mins

24 cookies

1 cupunsalted butter, softened
3/4 cuppowdered sugar
1 tspvanilla extract
2 cupsall-purpose flour
1/2 tspsalt
1/2 cupdried cranberries, chopped
1/2 cupshelled pistachios, chopped

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Steps

1 hr 30 mins

1

In a large bowl, beat the softened butter and powdered sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.
2

Gradually add the flour and salt to the butter mixture, mixing until just combined.
3

Gently fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
4
5

Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
6

Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper. Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds.
7

Place the cookies on the prepared baking sheet, about 1 inch apart. Bake for 12-15 minutes, or until the edges are lightly golden.
8

Cool and Serve:
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Enjoy!