Description
These elegant slice and bake cookies are a holiday staple, featuring a melt-in-your-mouth shortbread base generously studded with tart dried cranberries and crunchy, salty pistachios. The dough is rolled into a log and chilled, allowing for clean, uniform slices that result in a professional, bakery-quality finish every time. Perfect for gift-giving or holiday platters, these buttery treats offer a beautiful contrast of colors and textures that everyone will love.
Ingredients
1 cup Unsalted Butter, softened
3/4 cup Granulated Sugar
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour
1/2 cup Dried Cranberries, finely chopped
1/2 cup Shelled Pistachios, finely chopped
1/4 teaspoon Fine Sea Salt
Instructions
Cream the softened butter and sugar in a large bowl using an electric mixer until pale and fluffy.
Add the vanilla extract and mix for 30 seconds.
Whisk flour and sea salt together in a separate bowl.
Gradually fold the dry mixture into the butter base until a soft dough forms.
Gently fold in the chopped dried cranberries and pistachios.
Shape the dough into two logs, wrap in parchment paper or plastic wrap, and refrigerate for at least 2 hours.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Slice the chilled dough into 1/2 inch thick rounds.
Bake for 12 to 15 minutes or until the edges are lightly golden.
Cool on a wire rack before serving.
Notes
Ensure butter is strictly at room temperature to achieve the perfect fluffy texture during creaming. The dough can be frozen for up to one month; simply slice while frozen and add 1-2 minutes to the bake time if necessary.
- Prep Time: 15
- Cook Time: 25
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 9g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
