These Cranberry Pistachio Shortbread Cookies are not only visually stunning with their festive colors but also have a delightful buttery, crumbly texture that pairs perfectly with the tart cranberries and nutty pistachios. These cookies are ideal for holiday baking or any time you want a simple yet sophisticated treat. The combination of sweet, tart, and salty flavors makes them incredibly satisfying, and the easy shortbread base means they’re quick to make with minimal ingredients.
Whether you’re making them for a holiday cookie platter or simply enjoying them with a cup of tea, these Cranberry Pistachio Shortbread Cookies are a wonderful choice. The dried cranberries add a beautiful pop of color and flavor, while the pistachios bring a delightful crunch and a bit of saltiness that balances the sweetness of the cookie. They’re easy to prepare and even easier to eat—perfect for sharing with friends and family.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and creamy, about 2-3 minutes. The butter should be well softened to ensure a smooth consistency.
- Mix in the vanilla extract until combined.
- Gradually add the all-purpose flour and salt, mixing until the dough starts to come together. The dough may appear crumbly, but it should hold together when pressed.
- Fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
Step 2: Form the Log
- Divide the dough in half. Roll each portion into a log shape about 1.5 inches in diameter.
- Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. Chilling the dough is essential to prevent the cookies from spreading too much during baking.
Step 3: Preheat Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 4: Slice and Bake
- Remove the dough from the refrigerator and unwrap it. Use a sharp knife to slice the dough into 1/4-inch thick rounds.
- Place the rounds on the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden. The centers should remain pale.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Cook Notes & Tips
- Softened Butter: Make sure the butter is softened at room temperature to avoid lumps in the dough. This will create a smooth texture.
- Chilling Time: Chilling the dough is crucial for maintaining the shape of the cookies. You can also freeze the dough logs if you want to bake them at a later time.
- Slicing the Dough: For clean slices, use a sharp knife and wipe the blade between cuts. If the dough becomes too soft while slicing, place it back in the refrigerator for a few minutes.
Recipe Variations
- Lemon Zest: Add 1 tablespoon of lemon zest to the dough for a fresh citrus flavor that pairs well with the cranberries and pistachios.
- White Chocolate Drizzle: Drizzle melted white chocolate over the cooled cookies for a touch of sweetness and elegance.
- Almond Extract: Replace the vanilla extract with almond extract for a slightly nutty flavor that complements the pistachios.
Frequently Asked Questions (FAQs)
Q: Can I use salted pistachios?
A: Yes, you can use salted pistachios, but reduce the amount of added salt in the dough to avoid an overly salty cookie. The slight saltiness from the pistachios can enhance the overall flavor.
Q: How do I store these cookies?
A: Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months.
Q: Can I make the dough ahead of time?
A: Absolutely! You can make the dough and refrigerate it for up to 3 days or freeze the dough logs for up to a month. Just thaw the dough slightly before slicing and baking.
Q: Can I substitute another nut for pistachios?
A: Yes, you can substitute the pistachios with chopped almonds, pecans, or walnuts. Each will provide a slightly different flavor and texture.
These Cranberry Pistachio Shortbread Cookies are a delightful blend of buttery shortbread, tart cranberries, and crunchy pistachios. They are the perfect addition to any holiday cookie platter or afternoon tea. The bright cranberries and green pistachios not only make these cookies visually appealing but also add a wonderful balance of flavors. Easy to make and even easier to enjoy, these cookies are sure to become a favorite in your baking rotation. Give this recipe a try and experience the perfect combination of sweet, tart, and nutty in every bite!
