Cranberry Pistachio Shortbread Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Add Vanilla Extract: Mix in the vanilla extract until fully incorporated, giving the dough a sweet and fragrant aroma.
- 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.
- Fold in Cranberries and Pistachios: Gently fold the chopped dried cranberries and chopped pistachios evenly throughout the dough to distribute the flavors and textures.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
