Forget fussing with cookie cutters and multiple trays. Slice-and-bake cookies are a game-changer for effortless yet elegant holiday baking. This recipe for Cranberry Pistachio Shortbread Cookies elevates that classic concept, combining a rich, buttery shortbread base with the vibrant pop of dried cranberries and the festive touch of pistachios.
Not only are these cookies stunningly beautiful – a natural addition to any holiday cookie platter – but they’re also incredibly delicious. The tang of the cranberries perfectly balances the sweetness, while the toasted pistachios add a delightful crunch.
This step-by-step guide will walk you through creating these festive treats, guaranteed to impress friends, family, and maybe even a judgmental neighbor or two.
Cranberry Pistachio Shortbread Cookies: The Recipe
Yields: Approx. 3-4 dozen cookies Prep Time: 20 minutes (plus chilling time) Cook Time: 10-12 minutes per tray
Ingredients:
- For the Shortbread Base:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt (optional, but recommended if using unsalted butter)
- ½ teaspoon vanilla extract
- For the Add-Ins:
- ½ cup dried cranberries
- ½ cup pistachios (shelled), roughly chopped
Step-by-Step Instructions
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