Description
A delightful shortbread infused with tart cranberries and rich pistachios, perfect for afternoon tea or gift-giving.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup dried cranberries, chopped
- ½ cup pistachios, shelled and chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Gradually add salt and flour, mixing just until combined.
- Fold in the dried cranberries and chopped pistachios until evenly distributed.
- Transfer the dough to the prepared baking sheet, shaping it into a rectangle or squares.
- Bake for approximately 25 minutes or until the edges turn a gentle golden brown.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Enjoy with whipped cream or mascarpone; pairs well with tea or as part of a cheese platter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: shortbread, cranberry, pistachio, dessert, baking