Reduced Sugar Cranberry Pistachio Shortbread – a delicious recipe with butter, Baking Blend, vanilla, cranberries, pistachios, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and Truvia Baking Blend until they are just combined. Add the vanilla extract, cranberries and pistachios and mix.
3
In a medium bowl, sift together the flour and salt, then add to the butter mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll the dough into two 2-inch thick logs. Wrap in plastic and freeze for 30 minutes.
4
Slice into 1/2-inch rounds and reshape if necessary. Place the cookies on an ungreased baking sheet or Silpat. Bake for 12 to 15 minutes, until the edges begin to lightly brown. Allow to cool to room temperature and serve.
996
kcal
Calories
70
g
Fat
81
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 pound unsalted butter room temperature, 1/2 cup Truvia Baking Blend, 1 teaspoon pure vanilla extract, 3/4 cup dried cranberries finely chopped, and more.
Yes, Reduced Sugar Cranberry Pistachio Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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