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Cranberry Pistachio Christmas Shortbread Cookies

Cranberry Pistachio Christmas Shortbread Cookies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
  3. Add the vanilla extract and mix until combined.
  4. In another bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing just until combined.
  5. Fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
  6. Turn the dough onto a lightly floured surface and shape into a log, about 12 inches long. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
  7. Slice the chilled dough into 1/4-inch thick rounds and place them on a parchment-lined baking sheet.
  8. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
  9. Once baked, allow cookies to sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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