Introduction:
These Cranberry Pistachio Shortbread Cookies are a delightful blend of rich, buttery shortbread with the tangy sweetness of cranberries and the nutty crunch of pistachios. Perfect for the holiday season or any time you want a sweet treat with a bit of texture and color, they’re a crowd-pleaser. With their elegant look and incredible flavor, they make for an impressive gift or a perfect addition to your dessert table.
Ingredients:
1 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup pistachios, chopped (unsalted)
1/4 teaspoon orange zest (optional)
Instructions:
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, cream together the butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix until incorporated.
Gradually add the flour and salt, mixing just until the dough begins to come together. Do not overwork the dough.
Stir in the chopped cranberries, pistachios, and orange zest (if using) until evenly distributed.
Roll the dough into a log about 1.5 inches in diameter. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.
After chilling, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 12–15 minutes, or until the edges of the cookies are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Description:
These shortbread cookies are a simple yet elegant treat, with a buttery, melt-in-your-mouth texture. The dried cranberries add a tart sweetness that balances perfectly with the rich butter flavor, while the pistachios bring a satisfying crunch. The orange zest adds a fresh citrus note that brightens the overall taste, but it’s optional. These cookies are perfect for any occasion, especially when paired with a warm cup of tea or coffee.
Tips
Chill the dough: Make sure to chill the dough before slicing; this helps prevent the cookies from spreading too much while baking and keeps their shape intact.
Use room temperature butter: It helps create a smooth, creamy dough that’s easier to work with.
Don’t overwork the dough: Overmixing can result in tough cookies, so be gentle when combining the ingredients.
Storage: These cookies stay fresh for up to a week in an airtight container. You can also freeze the dough logs for up to 2 months and slice them fresh when needed.
Variations
Add different nuts: Swap out pistachios for other nuts like walnuts, almonds, or pecans for a different flavor profile.
Chocolate drizzle: Drizzle melted white or dark chocolate over the cooled cookies for an extra indulgent touch.
Spices: Add a pinch of cinnamon, nutmeg, or cardamom for a warm spice note that complements the cranberries.
Gluten-free version: You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Corrections
If your dough is too crumbly after mixing, add 1-2 tablespoons of cold water at a time until it comes together more easily.
For a softer texture, slightly reduce the baking time and keep a close eye on the cookies.
Enjoy!
Once cooled, enjoy these cookies with a cup of tea or coffee, or share them as a special treat with friends and family. They are sure to become a favorite in your cookie repertoire!