Description
Buttery cherry pistachio shortbread cookies with tart dried cherries and crunchy pistachios, perfect for afternoon tea or gifting.
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon fine sea salt
2/3 cup dried cherries, chopped
2/3 cup shelled pistachios, chopped
Instructions
- Preheat oven to 325°F (165°C). Line baking sheet with parchment
- In large bowl, beat softened butter and sugar until just combined. Mix in vanilla
- Gradually add flour and salt, mixing until soft dough forms
- Fold in chopped dried cherries and pistachios by hand
- Divide dough in half. Shape each half into 2-inch diameter log. Wrap in plastic wrap and chill for at least 30 minutes
- Slice logs into 1/2-inch thick rounds. Place on prepared sheet, spacing 1 inch apart
- Bake 18-22 minutes until edges are lightly golden. Cool on sheet 5 minutes before transferring to rack
Notes
Use room temperature butter for easy mixing. Do not overmix dough after adding flour.
For perfectly round cookies, roll the log on counter every few minutes while chilling.
Store in airtight container at room temperature for up to 1 week. Dough logs can be frozen for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 18-22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 5g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: shortbread, cookies, cherry, pistachio