Cranberry Pistachio Shortbread Cookies Recipe:

Cranberry Pistachio Shortbread Cookies Recipe:

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This is my Christmas highlight every year! It smells great too!

Ingredients:

1 cup (2 sticks) unsalted butter, softened for a perfect crumbly consistency
2/3 cup granulated sugar for sweetness
1/2 teaspoon vanilla extract for flavor
1/4 teaspoon salt to balance the Flavors
2 cups all-purpose flour for the base
1/2 cup dried cranberries, chopped for a spicy note
1/2 cup shelled pistachios, chopped for a nutty note
1 tablespoon orange peel (optional) for a citrusy note

Instructions:

Preheat the oven to 175°C and prepare a baking tray lined with baking paper.
Beat soft butter and sugar in a large bowl until fluffy.
Add vanilla extract and salt.Gradually add the flour and beat until a cohesive dough forms.
Carefully fold in the cranberries, pistachios and, if necessary, orange peel.
Roll out the dough on a floured surface to about 1/4 inch thickness.

Cut out your favorite shapes and place them on the baking tray.
Bake for 10 to 12 minutes, until the edges begin to brown.Allow the cookies to cool slightly on the pan before transferring to a wire rack to cool completely.

Serving Suggestion:

Once cooled, these Cranberry Pistachio Shortbread Cookies are ready to delight your taste buds. Share with loved ones or enjoy a quiet moment of holiday cheer with these buttery, festive treats.