Introduction
Get ready to delight your taste buds with Cranberry Pistachio Shortbread Cookies, a festive treat that perfectly balances buttery richness with the tangy sweetness of cranberries and the crunch of pistachios. These cookies are not only incredibly delicious but also beautifully colorful, making them an ideal addition to your holiday cookie platter or a charming gift for friends and family. With a melt-in-your-mouth texture and a hint of vanilla, these shortbread cookies are easy to prepare and sure to impress. Let’s dive into this delightful recipe that will bring warmth and cheer to your baking!
Why You’ll Love This Recipe
- Delicious Flavor Combination: The tartness of cranberries paired with the nutty crunch of pistachios creates a unique and satisfying flavor profile.
- Easy to Make: With simple ingredients and straightforward steps, these cookies are perfect for bakers of all skill levels.
- Perfect for Any Occasion: Whether it’s the holidays, a tea party, or just a cozy afternoon snack, these cookies are versatile and appealing.
- Make Ahead: The dough can be prepared in advance, allowing you to bake fresh cookies whenever you desire.
- Beautiful Presentation: Their vibrant colors make these cookies a stunning addition to any dessert table.
Ingredients List
- ✔️ 🔹 1 cup unsalted butter, softened
- ✔️ 🔹 1/2 cup powdered sugar
- ✔️ 🔹 1 teaspoon vanilla extract
- ✔️ 🔹 2 cups all-purpose flour
- ✔️ 🔹 1/4 teaspoon salt
- ✔️ 🔹 1/2 cup dried cranberries, chopped
- ✔️ 🔹 1/2 cup unsalted pistachios, shelled and chopped
- ✔️ 🔹 Optional: Extra powdered sugar for dusting
Note: For precise measurements, please refer to the recipe card on cookingforhome.com.
Step-by-Step Directions
1. Preheat the Oven
- Set the Temperature: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar
- Mix Ingredients: In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add Vanilla: Mix in the vanilla extract until well combined.
3. Combine Dry Ingredients
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt until evenly combined.
4. Mix the Dough
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Add Cranberries and Pistachios: Gently fold in the chopped cranberries and pistachios using a spatula, ensuring they are evenly distributed throughout the dough.
5. Shape the Cookies
- Form the Dough: Turn the dough out onto a lightly floured surface and shape it into a log or rectangle, about 1-2 inches in diameter.
- Chill the Dough: Wrap the formed dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
6. Slice and Bake
- Slice the Cookies: Once chilled, remove the dough from the refrigerator and slice it into 1/4-inch thick rounds.
- Arrange on Baking Sheet: Place the sliced cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may still appear soft; they will firm up as they cool.
7. Cool and Serve
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Dust with Powdered Sugar: If desired, dust the cooled cookies with extra powdered sugar before serving.
Pro Tip: For an extra festive touch, drizzle melted white chocolate over the cooled cookies!
Variations & Substitutions
- Nut Alternatives: Substitute pistachios with chopped almonds, walnuts, or pecans for a different flavor.
- Dried Fruit Options: Use dried cherries or apricots instead of cranberries for a unique twist.
- Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend for gluten-free cookies.
Storage Instructions
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
- Refrigeration: For longer freshness, you can refrigerate the cookies for up to 2 weeks.
- Freezing: Freeze the unbaked dough wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt in the recipe to maintain the right balance of flavors.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate or freeze it until you’re ready to bake.
What can I serve with these cookies?
These cookies pair beautifully with a cup of tea, coffee, or hot chocolate for a cozy treat.
Conclusion
These Cranberry Pistachio Shortbread Cookies are a delightful combination of flavors and textures, perfect for any occasion. With their rich buttery taste and festive colors, they are sure to become a favorite in your cookie collection. Try this recipe today, and don’t forget to share your thoughts and any variations you make in the comments below! For more delicious recipes, visit cookingforhome.com and follow us on Facebook and Pinterest for more culinary inspiration. Happy baking! 🍪🌰🍂
Print
Cranberry Pistachio Shortbread Cookies
These Cranberry Pistachio Shortbread Cookies are buttery, crunchy, and packed with festive flavors—perfect for holiday gatherings or a sweet treat any time! 🍪🎉
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, shelled and chopped
- Optional: extra powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- Mix Dry Ingredients: In another bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture, mixing until just combined.
- Add Cranberries and Pistachios: Fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust with extra powdered sugar before serving.
- Enjoy: Indulge in your delicious Cranberry Pistachio Shortbread Cookies with a cup of tea or coffee! ❤️☕
