Cranberry Pistachio Shortbread Cookies Recipe

Introduction

Cranberry Pistachio Shortbread Cookies are buttery, tender, and perfectly balanced with tart cranberries and crunchy pistachios. These festive cookies are ideal for holiday gatherings or a cozy afternoon treat. Easy to make and delightful to eat, they quickly become a favorite in any cookie jar.

Ingredients

• 1 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 1/2 cup dried cranberries (chopped)
• 1/2 cup pistachios (chopped)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. Step 2: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale, about 2-3 minutes. This helps incorporate air for a tender cookie.
3. Step 3: Mix in the vanilla extract until well combined. The aroma should be sweet and fragrant.
4. Step 4: Gradually add the flour, mixing just until the dough comes together. It should be soft but workable, not sticky.
5. Step 5: Fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
6. Step 6: Divide the dough in half and press each portion into a flat disc, about 1-inch thick. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes to make rolling easier.
7. Step 7: Remove the chilled dough from the refrigerator, unwrap, and place on a lightly floured surface. Roll out each disc to about 1/4-inch thickness.
8. Step 8: Cut the dough into shapes using a cookie cutter or a knife; traditional rounds work well. Transfer the cut cookies to the prepared baking sheet.
9. Step 9: Bake in the preheated oven for 12-15 minutes, or until the edges are just golden brown. Keep a close eye to prevent over-baking.
10. Step 10: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool.
11. Step 11: Once cooled, serve these buttery, nutty cookies with bursts of tart cranberry and crunchy pistachios for a festive treat or cozy snack.

Tips & Variations

• Use salted pistachios and reduce the added butter slightly for a savory twist.
• Try substituting dried cherries or raisins if you prefer a different fruit flavor.
• For a citrus note, add 1 teaspoon of orange zest to the dough with the vanilla extract.
• Chill the dough longer for easier handling and more precise shapes.

Storage

Store these shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies wrapped in plastic wrap and placed in a freezer-safe container for up to three months. Thaw at room temperature before serving. Reheat briefly in a warm oven to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any added salt in the recipe to avoid making the cookies too salty.

How can I make the cookies more festive?

Consider sprinkling coarse sugar or colored sanding sugar on top before baking, or dip half of each cookie in melted white or dark chocolate once cooled.

Cranberry Pistachio Shortbread Cookies Recipe

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4.6 from 97 reviews

These Cranberry Pistachio Shortbread Cookies combine buttery, tender shortbread with tart dried cranberries and crunchy pistachios. Perfectly crisp on the edges and soft in the center, these festive cookies are ideal for holiday gifting or enjoying with a warm cup of tea during cozy winter afternoons.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 20 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon vanilla extract

Add-ins

• 1/2 cup dried cranberries, chopped
• 1/2 cup pistachios, chopped

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for 2-3 minutes until light, fluffy, and pale. This step incorporates air and ensures a tender cookie texture.
3. Add Vanilla Extract: Mix in the vanilla extract until fully incorporated, giving the dough a sweet and fragrant aroma.
4. Combine Flour: Gradually add the all-purpose flour to the butter mixture, stirring just until the dough begins to come together. Avoid overmixing so the dough stays soft but workable.
5. Fold in Cranberries and Pistachios: Gently fold the chopped dried cranberries and chopped pistachios evenly throughout the dough to distribute the flavors and textures.
6. Chill Dough: Divide the dough into two halves, shape each into a flat disc about 1 inch thick, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms the dough and makes it easier to roll out.
7. Roll Out Dough: Remove the chilled dough from the refrigerator, unwrap, and place on a lightly floured surface. Roll each disc out to about 1/4-inch thickness to ensure even baking.
8. Cut Cookies: Use a cookie cutter or knife to cut the dough into desired shapes, such as traditional rounds. Transfer cut cookies carefully to the prepared baking sheet, spacing them slightly apart.
9. Bake Cookies: Bake in the preheated oven for 12-15 minutes until the edges turn just golden brown. Watch closely towards the end to prevent burning and maintain a delicate texture.
10. Cool Cookies: Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Cooling allows the cookies to firm up to perfect shortbread consistency.
11. Serve: Once fully cooled, enjoy these festive, buttery cookies with tart cranberry bursts and crunchy pistachios as a delightful snack or holiday treat.

Notes

• Be sure not to overmix the dough once flour is added to keep cookies tender.
• Chilling the dough is crucial for easier rolling and cleaner cutting.
• Use parchment paper to prevent sticking and help with easy cleanup.
• Store baked cookies in an airtight container at room temperature for up to 1 week.
• For an extra festive touch, dust cookies with powdered sugar before serving.

Keywords: Cranberry pistachio cookies, shortbread cookies, holiday cookies, festive desserts, buttery cookies, easy baking recipe