Cranberry Pistachio Shortbread Cookies the Dancing Deer Bakery
Celebrate the perfect harmony of sweet, tangy, and nutty flavors with these Cranberry Pistachio Shortbread Cookies inspired by the Dancing Deer Bakery! These buttery shortbread cookies are studded with vibrant dried cranberries and crunchy pistachios, creating a delightful balance of textures and colors that's as pleasing to the eye as it is to the palate. With a simple yet elegant slice-and-bake technique, this recipe makes prepping these treats effortless, perfect for holiday gatherings or everyday indulgence. Each bite melts in your mouth, enriched with hints of vanilla and a subtle salty finish. Quick to prepare and easy to store, these cookies are a versatile favorite for cookie platters, tea-time snacks, or thoughtful homemade gifts.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 227 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 0.25 teaspoons Salt
- 75 grams Dried cranberries (chopped)
- 75 grams Shelled pistachios (chopped)
Directions
Step 1
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 2
Add the vanilla extract and mix until fully incorporated.
Step 3
In a separate bowl, whisk together the all-purpose flour and salt.
Step 4
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Step 5
Fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
Step 6
Divide the dough into two equal portions. Roll each portion into a log shape about 1.5 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1-2 hours, or until firm.
Step 7
Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
Step 8
Slice the chilled dough logs into 1/4-inch thick rounds and place the slices on the prepared baking sheets, spaced about 1 inch apart.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the edges are just starting to turn golden.
Step 10
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (746.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3638.4 |
| Total Fat 221.7g | 0% |
| Saturated Fat 121.0g | 0% |
| Cholesterol 495.6mg | 0% |
| Sodium 630.7mg | 0% |
| Total Carbohydrate 382.9g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 161.5g | |
| Protein 45.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 168.6mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 1140.2mg | 0% |
Source of Calories