SHORTBREAD COOKIES WITH PISTACHIOS AND CRANBERRIES
Light and tasty recipe for twist on basic shortbread with pistachios and cranberries. Store in airtight container until ready to serve.
Provided by artistikcosmetics
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h20m
Yield 48
Number Of Ingredients 8
Steps:
- Chop pistachios until finely chopped. Chop cranberries.
- Combine butter, 3/4 cup powdered sugar, and vanilla in a mixing bowl; beat until fluffy. Mix in pistachios, cranberries, cornstarch, and orange zest until well combined.
- Roll dough into 1-inch balls. Poke the center of each ball with a floured finger until it makes a deep dimple. Fill with about 1/4 teaspoon cranberry sauce. Chill the cookies for about 20 minutes.
- Preheat the oven to 300 degrees F (150 degrees C).
- Transfer chilled cookies to a parchment-lined cookie sheet.
- Working in batches, bake cookies in the preheated oven, one sheet at a time, until the edges begin to turn light brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool. Repeat with remaining batches.
- Roll in powdered sugar just before serving, if desired.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 4.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 6.8 mg, Sugar 3.6 g
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