Pistachio & Cranberry Cookies
These buttery shortbread cookies are studded with crunchy pistachios and juicy dried cranberries, making them the perfect festive treat. Easy to make, they are a delightful blend of sweet and salty flavors, with a tender crumb that will melt in your mouth. Perfect for holiday gatherings or a cozy afternoon tea.
— Constant Cookbook
Ingredients
- 175g butter , softened
- 85g golden caster sugar
- ½ tsp vanilla extract
- 225g plain flour
- 75g pistachios
- 75g dried cranberries
Instructions
- Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries – you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
- Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.
Cook Time
15M
Prep Time
PT15M
Yield
MAKES 22
Nutrition
- Calories: 140 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 7 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.1 milligram of sodium
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