Cranberry Pistachio Shortbread Cookies

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Continuing with my homemade & handmade holiday this year, I wanted to share these shortbread cookies with you before I leave for NYC. Because they can’t wait…they’re that scrumptious! They’re buttery, crumbly, crunchy and chewy. And not too overly sweet, which is a plus during this time filled with sugarplums and candy canes.

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The recipe is from the Grand Central Baking Book. I also found a link for the recipe online here.
I used pistachios for this batch since the colors are so festive. But I’m also going to try baking them with toasted pecans and cranberries.

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They bake up beautifully and are perfect for packaging since they aren’t very fragile. I stacked six together and wrapped them in cellophane. A great little gift!

The ribbon was made by simply tearing off strips of Sofia fabric from Ikea. The striped fabric is cheerful and makes a cute pattern when torn on the horizontal. And at 7.99 a yard, you can make a ton of ribbon! Can’t beat that.

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If you’re feeling like you want to “gild the lily”….I suggest drizzling melted white chocolate over the tops. But that’s only if you want to get all fancy.

In my house, they’re gobbled up just as fast either way.
Let me know if you try them!

I’m off to pack my bags….leaving on a jet plane in the morning. 🙂

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