> Cranberry Pistachio Shortbread Cookies
Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, chopped
Optional: 1/4 cup white chocolate chips or melted chocolate for drizzling (optional for decoration)
Instructions:
Prepare the Dough:
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy (about 2-3 minutes).
Add the vanilla extract and continue mixing until combined.
Add the Dry Ingredients:
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be slightly crumbly but come together when pressed.
Add Cranberries and Pistachios:
Fold in the chopped dried cranberries and pistachios into the dough, ensuring they are evenly distributed.
Shape the Dough:
Turn the dough out onto a piece of plastic wrap or parchment paper and roll it into a log shape, about 2 inches in diameter.
Wrap the dough log tightly and refrigerate for at least 1 hour (or up to 2-3 days).
Slice and Bake:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Remove the dough from the refrigerator and slice it into 1/4-inch thick rounds.
Arrange the slices on the prepared baking sheet, spacing them about 1 inch apart.
Bake:
Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional Decoration:
If desired, melt some white chocolate and drizzle it over the cooled cookies for extra sweetness and decoration.
Serve and Enjoy:
These Cranberry Pistachio Shortbread Cookies are perfect for the holiday season or as a sweet treat for any occasion. Enjoy with a cup of tea or coffee!🚨𝗣𝗹𝗲𝗮𝘀𝗲 𝗟𝗶𝗸𝗲 𝗧𝗵𝗶𝘀 𝗖𝗼𝗺𝗺𝗲𝗻𝘁 𝗦𝗼 𝗢𝘁𝗵𝗲𝗿 𝗣𝗲𝗼𝗽𝗹𝗲 𝗖𝗮𝗻
𝗙𝗶𝗻𝗱 𝗧𝗵𝗲 𝗥𝗲𝗰𝗶𝗽𝗲 𝗘𝗮𝘀𝗶𝗹𝘆