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Cranberry Pistachio Shortbread Cookies
If you're searching for a cookie that perfectly combines festive color, buttery flavor, and a delicate crunch, Cranberry Pistachio Shortbread Cookies are your answer. These cookies feature a beautiful balance of tart dried cranberries, nutty pistachios, and melt-in-your-mouth shortbread dough that makes every bite pure indulgence. Ideal for holidays, tea time, or gifting, this recipe brings elegance and simplicity together in one irresistible treat.
About This Recipe
Shortbread is one of the most classic cookies in baking history, originating in Scotland and loved for its rich, buttery texture. The addition of pistachios and cranberries takes the traditional shortbread to a new level. The cranberries offer a tangy contrast to the sweetness, while pistachios provide crunch and a vibrant green hue that makes these cookies visually stunning. Perfect for Christmas platters or as a year-round delight, they’re as pretty as they are delicious.
Why You’ll Love This Recipe
There are many reasons these cookies will become a favorite in your kitchen:
They are buttery and crisp with a tender crumb that melts on your tongue. The flavors of tart cranberries and rich pistachios complement the delicate sweetness of the dough beautifully. They’re also easy to prepare, requiring only simple ingredients and no complicated steps. Plus, the dough can be made ahead and stored in the fridge or freezer for convenient baking anytime you crave a homemade treat.
Ingredients
Here’s everything you’ll need to make these Cranberry Pistachio Shortbread Cookies:
• 1 cup (226g) unsalted butter, softened
• 3/4 cup (90g) powdered sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 cups (250g) all-purpose flour
• 1/2 cup dried cranberries, finely chopped
• 1/2 cup shelled pistachios, chopped
• Optional: zest of 1 orange for a citrus twist
Step-by-Step Instructions
Step 1: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and to ensure even baking.
Step 2: In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy. This step incorporates air into the butter, giving your cookies a tender, light texture. Add the vanilla extract and mix until combined.
Step 3: Add the salt and gradually incorporate the flour, mixing on low speed until just combined. Avoid overmixing, as it can make the cookies tough instead of delicate and crumbly.
Step 4: Gently fold in the chopped cranberries and pistachios. The dough should be thick and slightly crumbly but hold together when pressed between your fingers.
Step 5: Shape the dough into two logs, each about 2 inches in diameter. Wrap them tightly in plastic wrap and refrigerate for at least 1 hour. Chilling is key—it helps the cookies hold their shape and enhances their buttery flavor.
Step 6: Once chilled, slice the logs into 1/4-inch-thick rounds and place them on your prepared baking sheets, spacing them about 1 inch apart. If desired, sprinkle a bit of sugar on top for a light, sparkly finish.
Step 7: Bake the cookies for 12–14 minutes or until the edges are lightly golden. Be careful not to overbake, as you want the centers to remain tender. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips for Perfect Shortbread
• Always use room-temperature butter for easy creaming and the perfect texture.
• Chop the cranberries and pistachios finely so that the dough slices neatly without breaking.
• For an extra festive touch, dip half of each cooled cookie into melted white chocolate and sprinkle with crushed pistachios.
• If your dough is too soft to slice neatly, place it in the freezer for 15 minutes before cutting.
Flavor Variations
Once you master the base recipe, feel free to experiment. Swap pistachios for almonds or walnuts, or use dried cherries instead of cranberries for a slightly sweeter flavor. Adding a touch of orange or lemon zest can also brighten the flavor profile beautifully. These cookies are highly adaptable and lend themselves to creativity in your kitchen.
Storage Tips
Store the cookies in an airtight container at room temperature for up to one week. They also freeze beautifully. To freeze, arrange the cooled cookies in layers separated by parchment paper in an airtight container or freezer bag. They will stay fresh for up to 3 months. To serve, simply let them thaw at room temperature for 10–15 minutes.
Serving Suggestions
These cookies are delightful on their own but can be served in several elegant ways. Pair them with a cup of hot tea or coffee for a cozy afternoon treat, or include them in your holiday cookie boxes for a colorful and flavorful addition. They also make a stunning dessert platter item when served alongside chocolate-dipped cookies or lemon bars. Their combination of colors—green pistachios, red cranberries, and golden cookie base—adds instant cheer to any table.
Nutrition Facts (Per Serving)
Approximate values per cookie (1 out of 24):
Calories: 120
Fat: 8g
Carbohydrates: 11g
Protein: 2g
Sugar: 5g
Fiber: 1g
Final Thoughts
Cranberry Pistachio Shortbread Cookies are a true example of simple ingredients creating something extraordinary. With their buttery flavor, crumbly texture, and festive appearance, they bring warmth and joy to every occasion. Whether baked for a special event, shared as a homemade gift, or enjoyed with a hot drink on a quiet day, these cookies never fail to impress. Once you try them, they’ll surely become a regular part of your baking traditions.