Cranberry Pistachio Shortbread Cookies
INGREDIENTS
1 cup unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1 cup dried cranberries, chopped
1 cup pistachios, chopped
1 teaspoon vanilla extract
1 cup white chocolate chips
INSTRUCTIONS
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix well.
In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the chopped cranberries, pistachios, and white chocolate chips.
Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Calories: 160 kcal | Servings: 24 cookies