Holiday baking made easy! These simple shortbread-style cookies are proof that a few ingredients can create something delicious. With a soft, creamy dough and a delicate crumb that sets as they cool, they’re the kind of cookie that hits the spot. Dress them up with festive toppings or keep them plain and classic. Either way, they’re perfect for any holiday party / gift!
Dried Cranberry & Pistachio Shortbread Cookies
Ingredients
- 1 cup butter softened or melted but cooled
- 1 cup white flour
- ½ cup icing sugar
- ½ cup arrowroot flour or corn starch
- Cranberries
- Pistachio nuts
Instructions
- Pre heat oven to 300F and prepare two baking trays with silicone mats or parchment paper.
- In a mixing bowl, combine all dry ingredients - including cranberries and pistachios.
- Add in butter and mix until smooth - texture should be creamy not crumbly, if it isn’t combining well, add a little extra melted butter to soften the dough until the texture is creamy.
- Using a cookie scooper or tbsp, make 1 tbsp balls and flatten with bottom of a cup or with your hands. If the cup or your hands are sticking to the cookies, dampen a little with water.
- Top with your favourite sprinkles, nuts, chocolate chips, crushed candy cane… Get creative or keep it simple.
- Bake for 13-18 minutes, check them every minute or so. Remove from oven as soon as the bottoms start to turn golden and let them sit for a good 15 minutes until serving or eating as they will harden as they cool.
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