Cranberry Shortbread Cookies
Buttery small-batch cookies studded with dried cranberries and pistachios. Mixed in minutes and baked on a quarter sheet pan, Crisp-edges, and chewy inside.
Servings: 12 cookies
Calories: 192kcal
Cost: $4.33 Recipe / $0.36 Per Cookie
Ingredients
- 5 tablespoons unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ cup dried cranberries
- ½ cup pistachios finely chopped
Instructions
- Start by lining your baking sheet with parchment paper and preheating your oven to 350℉.
- Cream together the 5 tablespoons unsalted butter, ¾ cup granulated sugar and 1 teaspoon vanilla extract.
- Then stir in the 1 ½ cups all purpose flour and 1 teaspoon baking powder.
- Fold in the ½ cup dried cranberries and ½ cup pistachios.
- Then use a 2 tablespoon cookie scoop to scoop 6 cookie dough balls onto the parchment lined baking sheet and bake for 10-12 minutes.
- Repeat the last step until all of the cookie dough has been baked, allow to cool slightly before enjoying!
Nutrition
Serving: 1cookie | Calories: 192kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Sodium: 37mg | Fiber: 1g | Sugar: 17g
