Cranberry pistachio shortbread cookies hold a special place in my heart, their flavors dancing on the palate like the colorful leaves of a Midwestern autumn. These cookies remind me of the holiday season when our house would be filled with the warm aroma of freshly baked treats. Perfect for gift-giving, they bring together the tartness of cranberries and the richness of pistachio, capturing the essence of cherished family traditions and the abundance of local harvests.
These delightful cookies pair wonderfully with a warm cup of spiced tea or a rich, creamy coffee. They add a crisp, buttery note that complements the flavors of a fruit platter, perhaps some sliced pears or apples. They’re also lovely alongside a dollop of homemade whipped cream mixed with a hint of vanilla.
Cranberry Pistachio Shortbread Cookies
Servings: 24 cookies
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup dried cranberries
1/2 cup shelled pistachios, roughly chopped
Directions
