Cranberry Pistachio Shortbread

15m
Prep Time
15m
Cook Time
30m
Ready In


"A holiday variation of buttery shortbread cookies. Great for the holiday cookie tray. Dough needs to be refrigerated for 4 hours. If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving."

Original is 48 servings

Nutritional

  • Serving Size: 1 (11.2 g)
  • Calories 50.8
  • Total Fat - 3 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 7.6 mg
  • Sodium - 12.6 mg
  • Total Carbohydrate - 5.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 2.1 g
  • Protein - 0.7 g
  • Calcium - 2.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

With an electric mixer, beat together butter and sugar until light and fluffy.

Step 2

Mix in pistachios and dried cranberries.

Step 3

Add flour and salt and mix well to make a stiff dough.

Step 4

Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours.

Step 5

Meanwhile, preheat oven to 350°F and oil baking sheets or line them with parchment paper.

Step 6

Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets.

Step 7

Bake 12 minutes or until edges are browned.

Step 8

Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.

Step 9

If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.

Tips


No special items needed.

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