Opis
These cranberry pistachio shortbread cookies are a delightful treat perfect for any occasion.
Składniki
Skala
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
- 1 teaspoon vanilla extract
Instrukcje
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream the butter and powdered sugar until smooth.
- Add vanilla extract and mix well.
- In a separate bowl, combine flour, cornstarch, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until combined.
- Fold in the cranberries and pistachios.
- Shape the dough into a log and wrap in plastic wrap.
- Chill in the refrigerator for at least 1 hour.
- Slice the log into 1/4 inch rounds and place on a baking sheet.
- Bake for 12-15 minutes or until lightly golden.
- Let cool before serving.
Uwagi
- Store in an airtight container for up to a week.
- For a variation, add orange zest for extra flavor.
- Make sure to chop the cranberries and pistachios finely for even distribution.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 15 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cookie
- Kalorie: 120
- Cukier: 4g
- Sód: 50mg
- Kwasy: 8g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 12g
- Włókno: 1g
- Białko: 2g
- Cholesterol: 30mg
Słowa kluczowe: cranberry pistachio shortbread cookies