Cranberry Pistachio Shortbread Cookies are a delightful twist on the classic buttery treat. With their rich flavor from the buttery base, coupled with the tartness of cranberries and the crunch of pistachios, these cookies bring a festive cheer to any gathering. Perfectly crumbly, yet melt-in-your-mouth delicious, they are an irresistible addition to your holiday baking or a sweet indulgence any time of the year.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 120
- Protein: 1g
- Carbohydrates: 14g
- Fat: 7g
- Fiber: 0.5g
- Sugar: 3g
- Sodium: 50mg
Why Make This Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies are not just visually appealing with their vibrant colors, but they also offer a delightful balance of flavors. The buttery sweetness is complemented perfectly by the tartness of dried cranberries and the nutty crunch of pistachios, making every bite an experience. They are incredibly easy to make and are perfect for both novice bakers and seasoned cooks. Plus, these cookies make for a thoughtful homemade gift, a delightful holiday treat, or a comforting snack alongside your cup of tea or coffee.
How to Make Cranberry Pistachio Shortbread Cookies
Creating these delightful cookies is a straightforward process that yields impressive results. Follow the steps below, and you’ll soon have a batch of cookies that will impress friends and family alike!
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). This step ensures that your cookies bake evenly and come out perfectly golden.
Step 2: Mixing
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. This process introduces air into the butter, creating a lovely, tender texture in your cookies. Stir in the vanilla extract for added flavor.
Step 3: Combining Ingredients
Gradually add the flour and salt to the buttery mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 4: Folding in Extras
Fold in the chopped cranberries and pistachios gently until evenly distributed. These ingredients add both flavor and texture, elevating your shortbread cookies.
Step 5: Chilling the Dough
Roll the dough into log shapes, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes. Chilling helps the cookies maintain their shape during baking.
Step 6: Slicing and Baking
Slice the logs into 1/4 inch thick rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking!
Step 7: Cooling
Let cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely. This step helps achieve that perfect crumbly texture.
How to Serve Cranberry Pistachio Shortbread Cookies
These cookies shine on their own, but you can elevate the experience with complementary pairings. Serve them with a warm cup of tea, coffee, or hot chocolate. Consider adding a festive platter alongside fruit, cheeses, or even a light dusting of powdered sugar for aesthetic appeal. They also make wonderful gifts when presented in a decorative tin or box!
How to Store Cranberry Pistachio Shortbread Cookies
Store your cookies in an airtight container at room temperature for up to one week. If you want them to last longer, you can freeze them in a freezer-safe container for up to three months. Just ensure they are well-wrapped to prevent freezer burn.
Expert Tips for Perfect Cranberry Pistachio Shortbread Cookies
- Butter Temperature: Make sure your butter is softened to room temperature for easy mixing. You can leave it out for about an hour before starting or microwave it for a few seconds to soften without melting.
- Chopping Nuts and Cranberries: Chop the pistachios and cranberries finely for even distribution in the dough, ensuring every cookie has a bit of each ingredient.
- Don’t Overmix: When adding the flour, mix just until combined. This keeps the cookies tender and avoids a tough texture.
- Check for Doneness: Look for a light golden edge when removing the cookies from the oven. They may seem soft but will firm up as they cool.
- Customize Your Cookies: Feel free to adjust the nuts or use a different dried fruit based on your preference, such as almonds or cherries.
Delicious Variations
- Citrus Zest: Add some lemon or orange zest into the dough for a refreshing citrus twist.
- Chocolate Chip Addition: Include dark chocolate or white chocolate chips for extra indulgence.
- Spices: Consider adding cinnamon or nutmeg for a warm spiced flavor, especially around the holidays.
Frequently Asked Questions
- Can I use salted butter instead of unsalted? Yes, but be cautious with adding extra salt in the recipe, as it may make the cookies too salty.
- What can I substitute for the cranberries? You can replace dried cranberries with raisins, dried cherries, or even chopped apricots for varied flavors.
- How long should I chill the dough? Chilling the dough for 30 minutes is ideal, but if you have time, chilling it longer (up to 2 hours) can create a firmer dough, making slicing easier.
- Can I make the cookie dough ahead of time? Absolutely! You can prepare the dough, roll it into logs, and freeze it for future baking. Just slice and bake directly from the freezer, adding a minute or two to the baking time.
- Are these cookies suitable for gluten-free diets? You can try substituting all-purpose flour with a gluten-free flour blend; however, results may vary depending on the blend used.
Conclusion
Cranberry Pistachio Shortbread Cookies are a delightful treat that combines rich flavors and a buttery texture. Easy to prepare and alluring to the eye, these cookies will undoubtedly become a favorite for gatherings or a sweet indulgence at home. With just a few simple ingredients, some creativity, and love, you can create a batch that not only tastes fantastic but also fills your space with wonderful aromas. So gather your ingredients and give these delightful cookies a try—they’re sure to bring joy to your kitchen!
Print
Cranberry Pistachio Shortbread Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Cranberry Pistachio Shortbread Cookies are a delightful twist on the classic buttery treat, combining tart cranberries with crunchy pistachios for a festive flavor.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries and pistachios gently.
- Roll the dough into log shapes, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes.
- Slice the logs into 1/4 inch thick rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to one week, or freeze in a freezer-safe container for up to three months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 3g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg
