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Cranberry Pistachio Shortbread Cookies Recipe

Cranberry Pistachio Shortbread Cookies Recipe
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★★★★★

4.9 from 9 reviews

These Cranberry Pistachio Shortbread Cookies combine a buttery, crumbly texture with bursts of tart dried cranberries and crunchy pistachios for a festive, flavorful treat perfect for any occasion.

Ingredients

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For the Cranberry Pistachio Shortbread Cookies

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup pistachios, chopped

Instructions

  1. Cream the Butter and Sugar: In a mixing bowl, beat 1 cup of softened butter and 1/2 cup powdered sugar on medium speed with an electric mixer until the mixture is light and fluffy, about 2–3 minutes. Then add 1 teaspoon of vanilla extract and mix until just combined to evenly distribute the flavor.
  2. Combine the Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour and 1/4 teaspoon salt until well blended. Gradually add this flour mixture to the creamed butter and sugar, mixing on low speed until a soft dough forms. Avoid overmixing to keep the cookies tender.
  3. Fold in Cranberries and Pistachios: Gently fold in 1/2 cup chopped dried cranberries and 1/2 cup chopped pistachios using a spatula, ensuring even distribution throughout the dough for consistent flavor and texture.
  4. Shape and Chill the Dough: Shape the dough into a 2-inch diameter log and wrap it tightly in plastic wrap. Refrigerate the dough for at least 1 hour until firm, which helps the cookies hold their shape when sliced and baked.
  5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
  6. Slice and Bake the Cookies: Unwrap the chilled dough and slice into 1/4-inch thick rounds using a sharp knife. Arrange the slices on the prepared baking sheets about 1 inch apart. Bake for 12–15 minutes until the edges just begin to turn golden, taking care not to overbake to maintain tenderness.
  7. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a cooling rack to cool completely. Optionally, dust with powdered sugar or drizzle melted white chocolate over the cooled cookies for extra festive flair.

Notes

  • Use unsalted butter to control the saltiness, adjusting salt amount if needed.
  • Powdered sugar gives the cookies a smooth, delicate texture compared to granulated sugar.
  • Chop cranberries and pistachios to similar sizes for uniform distribution and texture.
  • Chilling the dough is essential for clean slicing and maintaining cookie shape during baking.
  • To add a festive touch, dust finished cookies with powdered sugar or drizzle with white chocolate.

Nutrition

Keywords: Cranberry cookies, Pistachio shortbread, Holiday cookies, Festive dessert, Buttery shortbread, Nutty cookies

Find it online: https://todayfoodrecipe.com/cranberry-pistachio-shortbread-cookies-recipe/