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