Description
Soft, buttery raspberry pistachio shortbread cookies with a crisp edge and a tender center, packed with juicy raspberries and crunchy pistachios — perfect for holidays, dessert trays, or edible gifting.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup fresh or frozen raspberries
- ½ cup shelled pistachios, roughly chopped
- Extra sugar for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and sugar until light and fluffy.
- Mix in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually combine dry ingredients with the wet mixture until a soft dough forms.
- Gently fold in raspberries and chopped pistachios without overmixing.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet.
- Lightly sprinkle with sugar if desired.
- Bake for 12–15 minutes until edges are golden and centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use frozen raspberries to prevent excessive bleeding in the dough.
- Chill dough if too soft to scoop neatly.
- Do not overmix once raspberries are added to preserve structure and color.
- Roughly chop pistachios for ideal texture and distribution.
- Dust with sugar before baking for a bakery-style finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg