Description
These Cranberry Pistachio Shortbread Cookies are buttery, tender, and melt-in-your-mouth delicious. Made with rich butter, sweet-tart dried cranberries, and crunchy pistachios, these festive cookies are perfect for holiday gatherings, afternoon tea, cookie exchanges, and special occasions. Their beautiful red and green colors make them especially popular during Christmas, but they are delicious year-round.
The combination of premium butter, crunchy pistachios, and chewy cranberries creates a bakery-style cookie with a delicate crumb and irresistible flavor. Whether you’re looking for an easy homemade cookie recipe, a holiday dessert idea, or a gourmet treat to pair with coffee, these cookies are guaranteed to impress family and guests.
Ingredients
For the Cookies
- 1 cup (226g) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup dried cranberries, chopped
- ¾ cup shelled pistachios, roughly chopped
Optional Topping
- 2 tablespoons coarse sugar
- Extra chopped pistachios for garnish
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Add vanilla extract and mix until combined.
Step 2: Add Dry Ingredients
Gradually add flour and salt, mixing on low speed until a soft dough forms.
Step 3: Fold in Cranberries and Pistachios
Gently fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
Step 4: Shape the Dough
Transfer the dough onto a clean surface and form it into a log approximately 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
Step 5: Slice and Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Remove dough from refrigerator and slice into ¼-inch thick rounds. Arrange cookies on the prepared baking sheet about 1 inch apart.
Step 6: Bake
Bake for 12–15 minutes or until the edges are lightly golden.
Step 7: Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes
- For extra flavor, add ½ teaspoon almond extract.
- Chill the dough thoroughly to prevent spreading.
- Store in an airtight container for up to one week.
- Freeze unbaked cookie dough for up to three months.
- Use premium European-style butter for richer flavor.
Nutrition (Approximate Per Cookie)
- Calories: 140
- Carbohydrates: 13g
- Protein: 2g
- Fat: 9g
- Sugar: 4g
- Fiber: 1g
Frequently Asked Questions (FAQs)
1. Can I make Cranberry Pistachio Shortbread Cookies ahead of time?
Yes. The dough can be prepared up to 3 days in advance and stored in the refrigerator until ready to bake.
2. Can I freeze these cookies?
Absolutely. Both baked cookies and raw cookie dough freeze very well for up to 3 months.
3. What type of pistachios work best?
Unsalted shelled pistachios are recommended for the best flavor balance.
4. Can I substitute dried cranberries?
Yes. Dried cherries, raisins, or chopped dried apricots work well.
5. Why are my shortbread cookies crumbly?
Shortbread is naturally delicate, but excessive flour or insufficient butter can make them overly crumbly.
6. How do I keep shortbread cookies soft?
Store them in an airtight container away from heat and moisture.
7. Are these cookies suitable for holiday gift boxes?
Yes. Their festive appearance and long shelf life make them ideal for gifting.
8. Can I make these gluten-free?
Yes. Use a high-quality gluten-free 1:1 baking flour blend.
9. What beverages pair well with these cookies?
Coffee, tea, hot chocolate, cappuccino, and holiday lattes pair beautifully.
10. Can I add white chocolate?
Yes. White chocolate chips or a white chocolate drizzle add extra sweetness and elegance.
