Cardamom Pistachio Cranberry Shortbread Cookies
MAKES 24
Enjoy classic, buttery, shortbread cookies all dressed up for the holidays. See all five 2021 Holiday Cookie Recipe Contest Winners.
Ingredients
- 1 1/4 cup all-purpose flour
- 2 teaspoons ground cardamom
- 1/4 teaspoon kosher salt (omit if using salted pistachios.)
- 3/4 cup unsalted butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pistachios
- 1/2 cup chopped dried cranberries
Directions
- In a small bowl, whisk together flour, cardamom, and salt; set aside.
- In bowl of electric mixer, beat butter and powdered sugar on low speed until blended. Increase speed to high and beat until light and creamy. Mix in vanilla. On low speed, gradually add flour mixture until just combined. With a sturdy spoon, stir in pistachios and cranberries.
- Turn dough out onto a lightly floured surface. Divide into two equal pieces. Roll each piece into a 6-inch log. Wrap logs in plastic wrap and chill 1 hour or up to overnight.
- To bake cookies, preheat oven to 350°F and line two baking sheets with parchment paper.
- Unwrap one of the chilled logs and place on a cutting board. (Keep the other log chilled until ready to slice and bake.) With a sharp knife, slice logs into 1/4-inch thick slices.
- Place slices, 1 inch apart, on lined baking sheets. Bake 12 to 15 minutes or until very light-golden brown. Gently transfer cookies to a wire rack to cool. Store in an airtight container or freeze.
Nutrition
- Calories: 110
- Fat: 7.0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0.0 g
- Cholesterol: 15.0 mg
- Sodium: 25.0 mg
- Carbohydrates: 11.0 g
- Fiber: 1.0 g
- Added Sugars: 2.0 g
- Sugar: 5.0 g
- Protein: 1.0 g