Cranberry Pistachio Shortbread Cookies
Ingredients
1 cup unsalted butter, softened
¾ cup powdered sugar
2 cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt
1 cup dried cranberries, finely chopped
1 cup pistachios, finely chopped
1 teaspoon vanilla extract
1 cup white chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and powdered sugar until the mixture is light and fluffy.
3. Mix in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, stirring until just combined.
5. Gently fold in the cranberries, pistachios, and white chocolate chips.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12–15 minutes, or until the edges begin to turn golden.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Calories: ~160 kcal per cookie
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