Cranberry Pistachio Shortbread Cookies
These cranberry pistachio shortbread cookies are the ultimate easy and festive cookie to bake this holiday season. With tender, buttery shortbread loaded with crunchy pistachios and tart dried cranberries, you won’t believe they’re dairy free. Make a batch to share with friends, and make sure to leave one out for Santa!
Servings 20 cookies
Calories 177kcal
Equipment
Ingredients
- 1 cup (225 grams) dairy free butter
- ½ cup caster sugar/superfine sugar
- 1 teaspoon vanilla extract
- 2 cups plain flour/all purpose flour
- ¼ teaspoon salt
- ½ cup pistachios chopped
- ½ cup dried cranberries roughly chopped
Instructions
- Add the dairy free butter and caster sugar to a large mixing bowl, or to the bowl of a stand mixer fitted with the paddle attachment. Beat for 1-2 minutes until pale and creamy, then mix in the vanilla extract.
- Add the plain flour and salt. Mix on low speed until a crumbly dough starts to form. It will look dry at first, but keep mixing until it comes together.
- Add the chopped pistachios and dried cranberries. Mix again gently just until they are distributed evenly through the dough.
- Place the dough on a sheet of plastic wrap or baking paper and shape into a log approximately 4-5 centimetres in diameter. Roll it up tightly, twisting the ends to secure. Use the bench to gently roll and smooth the log into an even shape.
- Refrigerate for at least 2 hours, or overnight, until the dough firm.
- Preheat the oven to 180°C / 350°F. Line two baking trays with baking paper.
- Unwrap the chilled dough and use a sharp knife to slice into 1-centimetre thick rounds. Place them on the trays, leaving a little space between each cookie (they should hold their shape while baking).
- Bake for 12-14 minutes or just until the edges look set and the bottoms are lightly golden. The tops will stay pale.
- Leave the shortbread on the trays to cool for 10 minutes before transferring to a wire rack to cool completely. They will firm up as they cool.
Notes
Storage Instructions: Store cooled cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 177kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 107mg | Potassium: 49mg | Fiber: 1g | Sugar: 7g | Vitamin A: 13IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 1mg
