Description
A delightful and forgiving shortbread cookie combining fruity cranberries and crunchy pistachios, perfect for cozy gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted dairy-free butter
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pistachios
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of one orange (optional)
- 2 tablespoons ground flaxseed (optional)
- 1–2 tablespoons rolled oats, lightly ground (optional)
- 1–2 tablespoons maple syrup (optional)
- Tiny pinch of cardamom or cinnamon (optional)
- 1–2 tablespoons cacao nibs or finely chopped dark vegan chocolate (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Soften the unsalted dairy-free butter at room temperature until slightly soft.
- Cream the butter and powdered sugar together until light and fluffy, about 2–3 minutes.
- Add vanilla extract and salt; mix until combined.
- Gradually add the flour in two or three additions, mixing just until combined.
- Fold in the chopped dried cranberries and pistachios, plus any optional add-ons.
- Shape the dough into a log, wrap tightly in plastic wrap, and refrigerate for about 1 hour.
- Slice the log into 1/4- to 1/2-inch rounds and place them on the prepared baking sheet.
- Bake for 12–15 minutes until the edges are just turning golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend. Store cooled cookies in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 4g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cookie, shortbread, cranberry, pistachio, vegan dessert