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Cranberry Pistachio Shortbread

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Cranberry Pistachio Shortbread is a buttery, melt-in-your-mouth cookie that combines rich shortbread with the tangy sweetness of dried cranberries and the crunch of pistachios. Perfect for the holiday season or any special occasion, these cookies offer a beautiful balance of flavors and textures. The buttery shortbread base, tart cranberries, and nutty pistachios come together in this simple yet sophisticated treat. Easy to make, these cookies are a festive addition to any cookie platter or a delicious gift for loved ones.

Ingredients

For the cookies:

  • 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

Instructions

  • Preheat the oven:

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

  • 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.

  • Add the mix-ins:

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

  • 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.

  • Slice and bake:

    • 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.

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

  • Cool and serve:

    • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies for up to 3 months.

  • Variations:

    • Add orange zest: Add 1 teaspoon of orange zest to the dough to complement the cranberries.

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

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

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

Find it online: https://avarecipe.com/cranberry-pistachio-shortbread/