Buttery Cranberry Pistachio Shortbread Cookies Recipe

Buttery, crumbly cranberry pistachio shortbread cookies promise a delightful twist on classic holiday treats.

Delicate nutty flavors mingle with tart berry bursts in each tender bite.

Perfectly balanced sweetness comes from carefully selected ingredients that dance together.

Rich pistachios add surprising crunch against soft, melt-in-mouth cookie textures.

Mediterranean-inspired ingredients bring unexpected elegance to this simple dessert.

Festive colors make these cookies a stunning addition to any gathering.

You’ll love how quickly these elegant cookies come together with minimal effort.

One taste, and these shortbread cookies will become your new favorite holiday indulgence.

Cranberry Pistachio Shortbread Cookies to Try

• Create Stunning Holiday Treats: Cranberry pistachio shortbread cookies transform ordinary baking into a festive masterpiece with vibrant colors and elegant presentation.
• Master Simple Baking Skills: Perfect for beginners, this recipe requires minimal techniques like mixing, rolling, and slicing, making it an excellent introduction to homemade cookies.
• Customize with Seasonal Flair: Easily swap cranberries and pistachios for other mix-ins like chocolate chips, almonds, or seasonal dried fruits to match different celebrations and preferences.
• Prepare Ahead with Ease: The dough can be made in advance and stored in the refrigerator, allowing you to slice and bake fresh cookies whenever unexpected guests arrive or sweet cravings strike.

Ingredients for Cranberry Pistachio Shortbread

• Butter: A rich, creamy ingredient that provides tender texture and delicious flavor to the shortbread cookies.
• Powdered Sugar: Creates a delicate sweetness and helps achieve a smooth, melt-in-your-mouth cookie texture.
• Flour: The primary structure-building ingredient that gives the cookies their classic shortbread consistency.
• Salt: Enhances the overall flavor and balances the sweetness of the cookies.
• Vanilla Extract: Adds a warm, aromatic flavor that complements the other ingredients.

• Dried Cranberries, Pistachios: Colorful and crunchy additions that provide texture, visual appeal, and a delightful burst of flavor to the shortbread cookies.

• Plastic Wrap: Helps in shaping and chilling the cookie dough log, ensuring clean edges and easy slicing.

How to Bake Cranberry Pistachio Shortbread

Step 1: Whip Up the Butter Base

In a spacious mixing bowl, cream together softened butter and powdered sugar until the mixture becomes light and fluffy. Pour in vanilla extract and blend thoroughly.

Gradually add flour and salt, mixing until a smooth, soft dough emerges.

• Butter
• Powdered sugar
• Vanilla extract
• Flour
• Salt

Gently fold in the chopped cranberries and pistachios, distributing them evenly throughout the dough.

Step 2: Create Cookie Log

Using your hands, roll the dough into a perfect cylindrical log about 2 inches wide. Carefully wrap the log in plastic wrap, ensuring it’s completely covered.

Slide the wrapped dough into the refrigerator and let it chill for at least 1 hour to firm up.

Step 3: Slice and Prepare for Baking

Heat the oven to 350F (175C).

Remove the chilled dough log from the refrigerator and unwrap. Using a sharp knife, slice the log into rounds approximately 1/2 inch thick.

Arrange the cookie rounds on an ungreased baking sheet, leaving small gaps between each cookie.

Step 4: Bake to Golden Perfection

Place the baking sheet in the preheated oven.

Bake for 12-15 minutes, watching carefully until the edges turn a delicate golden brown. The cookies should look set but not overly dark.

Step 5: Cool and Enjoy

Transfer the baked cookies to a wire cooling rack. Allow them to cool completely, which helps them develop a perfect crisp texture.

Once cooled, serve and savor these delightful cranberry pistachio shortbread treats.

Tips for Perfect Shortbread Cookies

• Use room temperature butter for smooth, easy mixing and a softer cookie texture.
• Finely chop cranberries and pistachios to ensure even distribution throughout the dough.
• Refrigerate dough log for at least an hour to help cookies maintain their round shape and prevent spreading during baking.
• Use a sharp knife and cut cookies evenly to ensure uniform baking and crisp edges.
• Substitute all-purpose flour with gluten-free flour blend for a celiac-friendly version of these delightful cookies.

Variations on Cranberry Pistachio Shortbread

• Berry Bliss: Swap cranberries with dried blueberries and add lemon zest for a tangy, fruity shortbread cookie.
• Nutty Chocolate Chip: Replace pistachios with chopped almonds and mix in mini dark chocolate chips for a rich, decadent version.
• Tropical Paradise: Use dried mango pieces instead of cranberries and swap pistachios for toasted coconut flakes, creating a sweet island-inspired cookie.
• Spiced Autumn: Incorporate ground cinnamon and nutmeg into the dough, and use pecans instead of pistachios for a warm, seasonal flavor profile.

Pairings That Complement Shortbread Cookies

• Pair with Sparkling Rosé Wine: Let the delicate bubbles and light berry notes of a chilled rosé complement the sweet-tart cranberries and buttery shortbread, creating a delightful dessert experience.
• Serve with Cardamom Chai Latte: The warm, spicy undertones of cardamom in a creamy chai perfectly balance the nutty pistachios and rich butter in these cookies, offering a cozy flavor harmony.
• Match with Vanilla Bean Ice Cream: Crumble the cookies over a scoop of creamy vanilla bean ice cream for a textural contrast that highlights the cookies' crunch and fruity-nutty profile.
• Accompany with Orange-Infused Hot Tea: A fragrant orange-flavored tea cuts through the richness of the shortbread while echoing the bright cranberry notes, creating a refreshing palate cleanser.

Best Storage for Shortbread Cookies

Store cookies in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking and maintain crispness.

Wrap unbaked log tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw in refrigerator overnight before slicing and baking.

Layer cooled cookies in a freezer-safe container with wax paper between each layer. Freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving.

Warm cookies briefly in a 300F oven for 3-5 minutes to restore crispness. Avoid microwaving, which can make shortbread soggy.

FAQs

• Are pistachios essential in this recipe?

Pistachios add wonderful crunch and nutty flavor, but you can substitute with almonds or skip nuts entirely if you have allergies.

• Can I use fresh or dried cranberries?

Dried cranberries work best for this shortbread recipe. Fresh cranberries are too moist and might affect the cookie’s texture and consistency.

• How fine should I chop the cranberries and pistachios?

Chop them into small, uniform pieces about the size of rice grains. This ensures even distribution and prevents large chunks from disrupting the cookie’s delicate texture.

• What type of flour works best for shortbread cookies?

All-purpose flour is ideal. It provides the perfect protein content for creating a tender, crumbly shortbread with a delicate, melt-in-your-mouth texture.

Cranberry Pistachio Shortbread Cookies Recipe

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4.9 from 27 reviews

• Total Time: 35 minutes
• Yield: 24 1x

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Description

Festive cranberry pistachio shortbread cookies bring winter holiday cheer with their elegant blend of tart berries and nutty crunch. Delicate, buttery, and perfectly balanced, these cookies will delight friends and family during seasonal celebrations.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 cup (2 sticks/226 grams) unsalted butter, softened
• 1/2 cup pistachios, chopped
• 1/2 cup dried cranberries, chopped

Sweeteners:

• 1/2 cup powdered sugar

Flavor Enhancers:

• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

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Instructions

1. Cream butter and powdered sugar until light and fluffy, incorporating vanilla extract for enhanced flavor profile.
2. Gently fold flour and salt into the creamy mixture, creating a soft, cohesive dough that easily binds together.
3. Delicately mix chopped cranberries and pistachios throughout the dough, distributing ingredients evenly for balanced texture.
4. Form the dough into a cylindrical log approximately 2 inches in diameter, ensuring uniform shape and consistent cookie size.
5. Tightly wrap the dough log in plastic wrap, sealing edges to prevent moisture loss and maintain structural integrity.
6. Refrigerate the wrapped dough for 60-90 minutes, allowing ingredients to solidify and flavors to meld together.
7. Preheat oven to 350°F (175°C), preparing a baking sheet with parchment paper for optimal cookie release.
8. Unwrap chilled dough and slice into precise 1/2-inch thick rounds using a sharp knife for clean, even cuts.
9. Arrange cookie rounds on prepared baking sheet, spacing them slightly apart to prevent merging during baking.
10. Bake for 12-15 minutes until edges transform into a delicate golden hue, indicating perfect doneness.
11. Transfer cookies to a wire cooling rack, allowing them to reach room temperature and develop a crisp texture.
12. Serve and savor the delightful combination of tangy cranberries and nutty pistachios in each buttery bite.

Notes

• Swap butter with vegan margarine or coconut oil to create a dairy-free version that maintains the cookie’s rich, crumbly texture.
• Toast pistachios briefly before chopping to enhance their nutty flavor and add a subtle depth to the shortbread’s overall taste profile.
• Experiment with different dried fruits like dried cherries or chopped apricots as alternatives to cranberries for varied seasonal twists.
• Chill the dough longer for easier slicing and more defined cookie shapes, preventing crumbling during the cutting process.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 137
• Sugar: 4 g
• Sodium: 25 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 17 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 22 mg