I am a shortbread cookie fiend. I’m always looking for ways to add something extra to them to put a new twist on an old favorite. When I had some leftovers of a few ingredients, I knew exactly what I was going to do with them.
I love the holiday colors in these shortbread cookies. The deep, rich red of the dried cranberries and the muted greens of the pistachios elevate regular shortbread cookies to something unexpected. These would be complementary to a charcuterie plate where you want to have some sweet with the savory but nothing over the top.
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Cranberry Pistachio Shortbread Cookies
Ingredients
- 1 cup (227g) butter, not margarine
- 1/2 cup (73g) light brown sugar, packed
- 2 1/4 cups (281g) all purpose flour
- 1/2 cup pistachio pieces
- 1/2 cup white chips
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 300 degrees F
- In a bowl, cream together butter and sugar until light and creamy.
- Stir in dried cranberries and white chips.
- Gradually add flour.
- Divide dough in half and roll into logs if you’re going to slice and bake. Lay out pistachio pieces and press the logs into them coating the outside.
- Chill for 15 minutes.
- Slice logs 1/3-1/2" thick.
- Prick with fork on one side to allow steam to escape while baking. Or if you want a specific design, use a toothpick.
- Bake for 25 minutes and cool completely on wire rack.
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2 Comments
They sound pretty amazing, Mrs. Kringle 🙂
I’ve gotta say, they’re pretty darn good!