Print

Cranberry Pistachio Shortbread Cookies

cranberry pistachio shortbread cookies - featured image
Print Recipe

These buttery, crumbly shortbread cookies are studded with tart dried cranberries and crunchy pistachios, making them a festive and elegant treat for holidays or any special occasion. Easy to make and perfect for gifting, cookie exchanges, or enjoying with afternoon tea.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 2/3 cup dried cranberries, chopped
  • 1/2 cup shelled pistachios, roughly chopped

Instructions

  1. In a large bowl, beat the softened butter with granulated sugar using an electric mixer on medium speed for 2-3 minutes until pale and fluffy.
  2. Scrape down the sides, then blend in vanilla extract and sea salt. Mix for 15 seconds until combined.
  3. Add flour in two batches, mixing at low speed (or by hand) until a soft dough forms. Stop as soon as the dough pulls together.
  4. Fold in chopped dried cranberries and pistachios with a spatula or spoon until evenly distributed.
  5. Divide the dough in half and roll each portion into a log about 8 inches long and 2 inches thick. Wrap in plastic or parchment paper.
  6. Refrigerate the logs for at least 1 hour, or up to overnight. (Or freeze for 25-30 minutes if in a hurry.)
  7. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
  8. Unwrap dough logs and slice into 1/4-inch rounds using a sharp knife. If cookies crumble, let dough warm up for 5 minutes.
  9. Arrange slices 1 inch apart on the baking sheet. Bake for 16-18 minutes, until edges are just golden.
  10. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
  11. Serve once cooled. Optionally, dust with powdered sugar or dip half in melted white chocolate.

Notes

Chilling the dough is crucial for shape and texture. For extra crunch, toast pistachios before adding. If dough is dry, add 1-2 teaspoons milk or water. For gluten-free, use a 1:1 gluten-free flour blend. Cookies are delicate when hot; cool before moving. Store in airtight container up to 1 week or freeze for 2 months.

Nutrition

Keywords: cranberry pistachio shortbread cookies, holiday cookies, Christmas cookies, easy shortbread, festive cookies, cookie exchange, edible gifts, tea cookies

Find it online: https://realityeats.com/cranberry-pistachio-shortbread-cookies-recipe-easy-and-fancy-holiday-treats/