Cranberry Pistachio Shortbread


  • 11/4 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 cup butter softened (1 stick)
  • 1/3 cup granulated white sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup pista coarsely chopped
  • 1/2 cup dried cranberries chopped


  • Mix all purpose flour and salt and keep aside. 
  • Beat butter until smooth. (About 1 – 2 minutes)
  • Add sugar and beat until creamy (About 3 minutes)
  • Add vanilla extract and mix.
  • Stir in the flour-salt mixture and mix gently.
  • Add pistachio.
  • Add the cranberries.
  • Mix to combine. If the mixture is crumbly, use a few drops of water to form a dough.
  • Place the dough in a parchment paper and shape it into a rectangle about 10 inches long and 2 inches wide.
  • Wrap it and place in refrigerator for 2 hours.
  • Preheat oven to 325F.
  • Remove dough from refrigerator and slice into 1 cm thick slices.
  • Place in a parchment lined baking sheet and bake in a 325F preheated oven for 14 – 18 minutes until the edges start turning brown.
  • I sprayed the parchment paper since I had issues getting stuff off of it.
  • Out of the oven.
  • Tasty and colorful cookies ready.
  • Enjoy!

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