Cranberry Pistachio Shortbread Cookies Recipe

Introduction

Cranberry Pistachio Shortbread Cookies are buttery, tender treats bursting with tart cranberries and crunchy pistachios. These delicate cookies are perfect for festive occasions or an everyday indulgence. With simple ingredients and easy steps, they make a delightful homemade gift or snack.

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 teaspoon vanilla extract
• 1/2 cup pistachios (chopped)

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 light, fluffy, and pale, about 2-3 minutes. This adds air for a tender texture.
3. Step 3: Mix in the vanilla extract until the aroma is sweet and combined.
4. Step 4: Gradually add the flour, mixing just until the dough comes together. It should be soft but not sticky.
5. Step 5: Fold in the chopped cranberries and pistachios evenly through the dough.
6. Step 6: Divide the dough in half and press each into a 1-inch-thick disc. Wrap in plastic wrap and chill for at least 30 minutes to make rolling easier.
7. Step 7: Remove chilled dough, unwrap, and roll out on a lightly floured surface to about 1/4-inch thickness.
8. Step 8: Cut into shapes with a cookie cutter or knife; rounds work well. Place cookies on the prepared baking sheet.
9. Step 9: Bake for 12-15 minutes, until edges are just golden brown. Watch closely to avoid over-baking.
10. Step 10: Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. They will firm as they cool.
11. Step 11: Serve these buttery, nutty cookies for a festive treat or cozy snack.

Tips & Variations

• Try substituting dried cherries or raisins for cranberries for a different fruity twist.
• Use salted pistachios and reduce added salt in the recipe for a slightly savory balance.
• Chilling the dough helps prevent spreading, ensuring neat, crisp cookies.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a sealed container or bag for up to three months. Reheat slightly in a warm oven to refresh the buttery texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Yes, roasted pistachios add extra flavor but be mindful of added salt if roasting yourself.

How do I keep the cookies from spreading too much?

Chilling the dough before rolling and cutting helps maintain the shape and prevents spreading during baking.

Cranberry Pistachio Shortbread Cookies Recipe

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★★★★★

4.9 from 85 reviews

• Author: Matteo
• Total Time: 45 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

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Description

These Cranberry Pistachio Shortbread Cookies are buttery, tender, and bursting with tart dried cranberries and crunchy pistachios. Perfectly crisp on the edges and soft in the center, they make an ideal festive treat or cozy snack with a hint of vanilla sweetness.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 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)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. Cream Butter and Sugar: 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. Add Vanilla: Mix in the vanilla extract until well combined, giving the dough a sweet and fragrant aroma.
4. Add Flour: Gradually add the all-purpose flour, mixing just until the dough comes together. The dough should be soft but workable, not sticky.
5. Fold in Cranberries and Pistachios: Gently fold in the chopped dried cranberries and pistachios, distributing them evenly throughout the dough.
6. Chill Dough: 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. Roll Out Dough: 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. Cut Cookies: Cut the dough into shapes using a cookie cutter or knife. Traditional rounds work well. Transfer the cut cookies to the prepared baking sheet.
9. Bake: 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. Cool: 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. Serve: Once cooled, serve these buttery, nutty cookies with bursts of tart cranberry and crunchy pistachios for a festive treat or cozy snack.

Notes

• Make sure to use softened butter to easily cream with sugar.
• Chilling the dough is essential for easy rolling and preventing spreading during baking.
• Watch the cookies closely during baking to avoid over-browning.
• Store cookies in an airtight container to maintain freshness for up to a week.
• For an extra festive touch, drizzle with melted white chocolate once cooled.

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cranberry pistachio shortbread cookies, holiday cookies, festive cookies, buttery cookies, shortbread recipe, cranberry cookies, nutty cookies