Mediterranean Cranberry Pistachio Shortbread Cookies

• total tid: 46 minutes

Ingredienser

1 cup Unsalted butter, softened to room temperature

½ cup Powdered sugar (plus extra for dusting)

2 cups All-purpose flour

½ cup Pistachios, shelled and roughly chopped

½ cup Dried cranberries, finely chopped

1 tsp Vanilla extract

¼ tsp Salt

Fremgangsmåte

Cream the Butter and Sugar: In a large bowl, beat the softened unsalted butter and powdered sugar together for 2–3 minutes until the mixture is light, fluffy, and smooth. Stir in the vanilla extract.

Add the Dry Ingredients: Sift the all-purpose flour and salt into the creamed butter mixture. Mix on low speed or use a spatula to gently fold everything together until a soft cookie dough begins to form. Do not overmix.

Fold in the Fruits and Nuts: Gently fold in the chopped pistachios and dried cranberries until they are evenly distributed throughout the dough, offering a vibrant contrast of green and red.

Shape and Chill: Roll the dough into a log shape, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes to help the cookies hold their shape and structure when baking.

Bake to a Golden Finish: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper. Slice the chilled dough log into ½-inch thick rounds and place them on the tray. Bake for 12–15 minutes until the edges are just lightly golden-brown but the centers remain soft.

Dust and Plate: Allow the cookies to cool completely on a wire rack. Dust a snowy layer of powdered sugar over the stack of cookies to highlight the jeweled nuts and fruits peeking through. Carefully lift the cookies from the tray and stack them beautifully on a dark gray plate. Serve with tea or coffee.