Cranberry Pistachio Shortbread Cookies
Buttery, with cranberries' chewy touch and pistachios' crispness, these cookies are perfect for Christmas or every day of the year. You'll love them with your favorite cup of coffee or tea.
Equipment
- plastic bowl scraper
Ingredients
- 180 g all-purpose flour (sifted)
- 120 g butter (room temperature)
- 60 g powdered sugar (sifted)
- 45 g dried cranberries (chopped)
- 30 g pistachios (unsalted, chopped)
- lemon zest (freshly grated)
Instructions
- Add the softened butter, cut into cubes, into the bowl, and work it with a spatula.
- Add the powdered sugar, and lemon zest and mix with the butter until the mixture becomes creamy. Then add the flour, chopped pistachios, and cranberries and combine all ingredients into a dough with your hands.
- Shape the cookie dough into a 20 cm x 5.5 cm x 3 cm rectangle (this is approx.), wrap it in clear plastic wrap, and refrigerate for 45-60 minutes.
- In the meantime, preheat the oven to 180°C (356°F).
- Remove the dough from the fridge and cut it into rectangles with a sharp knife, approx. 0.8 cm thick. Then transfer to a baking tray lined with baking paper.Bake the cookies for 10-12 minutes.
- Let them cool on the tray for 2-3 minutes and then transfer them to a cooling rack to cool completely. You can use a knife or spatula to help you.
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Nutrition
Serving: 1cookieCalories: 93kcalCarbohydrates: 11gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 35mgPotassium: 25mgFiber: 0.5gSugar: 4gVitamin A: 142IUVitamin C: 0.1mgCalcium: 4mgIron: 0.4mg
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.