Description
Forty-eight shortbread-style rounds from two chilled logs, with pistachios and dried cranberries.
Ingredients
Scale
- 1 cup Unsalted butter, softened
- 1/2 cup Confectioners' sugar
- 1 teaspoon Pure vanilla extract
- 2 cups All-purpose flour
- 1/4 teaspoon Fine salt
- 3/4 cup Shelled unsalted pistachios, roughly chopped
- 1/2 cup Sweetened dried cranberries, roughly chopped
Instructions
- Beat 1 cup softened unsalted butter with 1/2 cup confectioners' sugar until smooth, then mix in 1 tsp vanilla. Add 2 cups all-purpose flour and 1/4 tsp fine salt just until a dough forms; fold in 3/4 cup chopped pistachios and 1/2 cup chopped dried cranberries.
- Divide dough in half. On parchment, form two roughly 8-inch-long logs of even diameter, wrap tightly and chill at least 2 hours until firm enough to cut cleanly.
- Heat oven to 350°F. Line two baking sheets. Cut each chilled log into 24 rounds about 1/3 inch thick, turning the log as needed to keep it round; arrange 24 cookies per sheet with room between.
- Bake the two sheets approximately 13–16 minutes, swapping racks halfway, until edges are just lightly golden and centers set. If the oven cannot bake both evenly, bake in batches and add the extra batch to total time.
- Cool on sheets about 5 minutes, then transfer to wire racks for approximately 15 minutes more. Record actual cookie count, spread and texture in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 140 minutes, included in the total.
Untested estimate: two-hour dough chill and twenty-minute cooling included; assumes two sheets baked together, with oven preheat outside active timing.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 140 minutes
- Cook Time: 16 minutes
Nutrition
- Serving Size: One approximately 1/3-inch cookie