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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- 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.
- Add Vanilla: Mix in the vanilla extract until well combined, giving the dough a sweet and fragrant aroma.
- Add Flour: Gradually add the all-purpose flour, mixing just until the dough comes together. The dough should be soft but workable, not sticky.
- Fold in Cranberries and Pistachios: Gently fold in the chopped dried cranberries and pistachios, distributing them evenly throughout the dough.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
