Cranberry Pistachio Shortbread Serenade – A Buttery, Nutty Celebration of Festivity!
📋 Ingredients
● 1 cup (2 sticks) unsalted butter, softened
● ½ cup powdered sugar
● 2 cups all-purpose flour
● ½ tsp salt
● ½ tsp vanilla extract
● ½ cup dried cranberries, chopped
● ½ cup pistachios, chopped
📝 Instructions
1: Prepare the Dough – In a bowl, beat the softened butter and powdered sugar until creamy. Stir in the vanilla extract, then mix in the flour and salt until a soft dough forms. Gently fold in the chopped cranberries and pistachios.
2: Shape & Chill – Roll the dough into a log (about 2 inches in diameter), wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
3: Slice & Bake – Preheat your oven to 350°F (175°C). Slice the chilled dough into ¼-inch thick rounds, arrange them on a baking sheet, and bake for 12–15 minutes until the edges are lightly golden.
4: Cool & Serve – Allow the cookies to cool on a wire rack before serving. Enjoy your delightful, festive shortbread serenade!
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