Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies are a pleasant fusion of buttery shortbread texture with the tartness of cranberries and the nutty taste of pistachios, which now not solely add a fulfilling crunch however a festive pop of color. These cookies are ideal for the vacation season, complementing your Christmas or New Year’s unfold with their purple and inexperienced accents, and embodying the spirit of festivity. While the origins of shortbread hint again to Scotland, the addition of cranberries and pistachios offers the cookies a modern, cosmopolitan twist resonating with cutting-edge palates whilst ultimate grounded in tradition.

Ingredients:

•  1 cup (2 sticks) unsalted butter, softened
•  2/3 cup granulated sugar
•  half teaspoon vanilla extract
•  1/4 teaspoon salt
•  two cups all-purpose flour
•  half of cup dried cranberries, chopped
•  half cup shelled pistachios, chopped
•  1 tablespoon of orange zest (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a massive bowl, cream collectively the softened butter and granulated sugar till the combination is mild and fluffy.
3. Beat in the vanilla extract and salt.
4. Gradually combine in the flour, persevering with to beat till a dough forms.
5. Fold in the chopped dried cranberries and pistachios till they are evenly dispensed all through the dough. If using, put orange zest in now.
6. On a gently floured surface, roll the dough out to about 1/4 inch thickness.
7. Using cookie cutters or a knife, reduce the dough into preferred shapes and cautiously switch to the organized baking sheet.
8. Bake the cookies for 10 to 12 minutes or till they are simply beginning to turn golden round the edges.
9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to cool completely.

Enjoy.

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