Cranberry Lime Pistachio Shortbread Cookies
Shortbread cookies originated in Scotland and have been enjoyed for centuries. They are known for their buttery and crumbly texture.
This is vegetarian recipe. Dish can be prepared in 57 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Cranberry Lime Pistachio Shortbread Cookies
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
-
Add the lime zest, lime juice, and vanilla extract to the butter mixture and mix well.
-
In a separate bowl, whisk together the all-purpose flour and salt.
-
Gradually add the dry ingredients to the butter mixture and mix until just combined.
-
Fold in the chopped dried cranberries and pistachios.
-
Shape the dough into a log and wrap it in plastic wrap. Refrigerate for 30 minutes.
-
Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
-
Bake for 12-15 minutes, or until the edges are golden brown.
-
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
-
Enjoy!
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 16g6%
- Sugars 8g
- Protein 1g2%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.