Name: Shortbread Cookies with Pistachios and Cranberries
Prep time: 20 min
Cook time: 20 min
Yield: 48
Ingredients: Unsalted shelled pistachios - ½ cup; Dried cranberries - ½ cup; Unsalted butter, at room temperature - 1 ½ cups; Powdered sugar, or more to taste - ¾ cup; Pure vanilla extract - 1 teaspoon; Cornstarch - ⅓ cup; Finely grated orange zest - 2 teaspoons; Cranberry sauce, or more to taste - ¼ cup

Ingredients for - Shortbread Cookies with Pistachios and Cranberries

1. Unsalted shelled pistachios ½ cup

2. Dried cranberries ½ cup

3. Unsalted butter, at room temperature 1 ½ cups

4. Powdered sugar, or more to taste ¾ cup

5. Pure vanilla extract 1 teaspoon

6. Cornstarch ⅓ cup

7. Finely grated orange zest 2 teaspoons

8. Cranberry sauce, or more to taste ¼ cup

How to cook deliciously - Shortbread Cookies with Pistachios and Cranberries

1 . Stage

Chop pistachios until finely chopped. Chop cranberries.

2 . Stage

Combine butter, 3/4 cup powdered sugar, and vanilla in a mixing bowl; beat until fluffy. Mix in pistachios, cranberries, cornstarch, and orange zest until well combined.

3 . Stage

Roll dough into 1-inch balls. Poke the center of each ball with a floured finger until it makes a deep dimple. Fill with about 1/4 teaspoon cranberry sauce. Chill the cookies for about 20 minutes.

4 . Stage

Preheat the oven to 300 degrees F (150 degrees C).

5 . Stage

Transfer chilled cookies to a parchment-lined cookie sheet.

6 . Stage

Working in batches, bake cookies in the preheated oven, one sheet at a time, until the edges begin to turn light brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool. Repeat with remaining batches.

7 . Stage

Roll in powdered sugar just before serving, if desired.