Cranberry Pistachio Shortbread

Why You’ll Love This Recipe

Cranberry Pistachio Shortbread is the perfect balance of rich butter, a subtle sweetness from the cranberries, and a satisfying crunch from the pistachios. The buttery shortbread texture melts in your mouth, while the dried cranberries and pistachios provide bursts of flavor and texture. These cookies are a great treat for the holiday season or anytime you need a sweet, sophisticated snack. Plus, they’re easy to make, and the dough can be prepared ahead of time for convenience.

Ingredients

• 1 cup (2 sticks) 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 if large

• 1/2 cup pistachios, shelled and roughly chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Make the dough:

• In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer or stand mixer. Beat until light and fluffy, about 2-3 minutes.

• Add the vanilla extract and mix until combined.

• Gradually add the flour and salt to the butter mixture, mixing until the dough just comes together. The dough should be soft but not sticky.

3. Add the mix-ins:

• Gently fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.

4. Shape the dough:

• Roll the dough into a log about 1 1/2 inches in diameter. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

• Once chilled, remove the dough from the fridge and slice it into 1/4-inch thick rounds. Place the slices on the prepared baking sheet, leaving a little space between each cookie.

5. Bake the cookies:

• Bake in the preheated oven for 12-15 minutes, or until the edges of the shortbread are lightly golden. Keep an eye on the cookies, as they can brown quickly.

• Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

6. Serve:

• Once completely cooled, the Cranberry Pistachio Shortbread cookies are ready to enjoy! Store them in an airtight container for up to a week.

Servings and Timing

• Servings: 20-24 cookies (depending on thickness)

• Prep time: 15 minutes

• Chill time: 30 minutes

• Bake time: 12-15 minutes

• Total time: 1 hour

Variations

1. Add orange zest: For an extra layer of flavor, add 1 teaspoon of orange zest to the dough to complement the cranberries.

2. Chocolate drizzle: Drizzle melted dark or white chocolate over the cooled cookies for added richness and decoration.

3. Use other nuts: If you don’t have pistachios, try using almonds, pecans, or walnuts for a different flavor.

4. Make them gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make the cookies gluten-free.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies for up to 3 months. If frozen, let them thaw at room temperature for a few hours before serving.

FAQs

1. Can I use fresh cranberries instead of dried?

Fresh cranberries have too much moisture and won’t give the cookies the same texture as dried cranberries. It’s best to use dried cranberries for this recipe.

2. Can I freeze the dough?

Yes! You can freeze the dough before slicing into cookies. Wrap the dough log tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. When ready to bake, slice the dough while still frozen and bake as directed.

3. Can I add more sugar to make them sweeter?

If you prefer sweeter cookies, you can increase the amount of powdered sugar by 2 tablespoons. However, keep in mind that shortbread is typically a slightly less sweet cookie to highlight the butter flavor.

4. Can I make these cookies without pistachios?

Yes, if you don’t like pistachios or want a different flavor, you can substitute them with other nuts like walnuts, pecans, or almonds, or simply omit them for a simpler version.

5. Can I make these cookies larger?

Yes, you can make the cookies larger, but you will need to adjust the baking time. Larger cookies will require an extra few minutes in the oven—keep an eye on them and bake until golden around the edges.

6. How do I keep my shortbread from spreading too much?

Chilling the dough before slicing and baking helps prevent the cookies from spreading too much. Make sure to refrigerate the dough for at least 30 minutes.

7. Can I make these cookies without a mixer?

Yes, you can mix the dough by hand. Just make sure the butter is softened, and use a spatula or wooden spoon to cream the butter and sugar before mixing in the dry ingredients.

8. How do I store the cookies for the best freshness?

To keep your cookies fresh, store them in an airtight container at room temperature. This will help maintain their delicate texture for up to a week.

9. Can I make these cookies dairy-free?

To make these cookies dairy-free, substitute the butter with a plant-based butter alternative. Ensure the other ingredients, like the chocolate drizzle (if used), are also dairy-free.

10. How can I make these cookies more festive?

For a festive touch, you can sprinkle the cookies with edible gold dust, decorate them with colorful sprinkles, or add a drizzle of holiday-themed icing.

Conclusion

Cranberry Pistachio Shortbread is the perfect holiday cookie, offering a beautiful balance of rich butteriness, tart cranberries, and crunchy pistachios. These cookies are a great addition to any festive cookie platter or as a sweet gift for friends and family. They’re simple to make but elegant enough to impress, and their delightful flavors and textures will make them a favorite in your baking rotation. Enjoy them with a cup of tea or coffee, and savor the festive joy in every bite!

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