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Cranberry Pistachio Shortbread Cookies Recipe

Cranberry Pistachio Shortbread Cookies Recipe
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★★★★★

5 from 29 reviews

Delightfully buttery and crisp Cranberry Pistachio Shortbread Cookies combine the tartness of dried cranberries with the rich nuttiness of pistachios in a classic crumbly, melt-in-your-mouth shortbread texture. Perfect as an elegant snack or festive treat, these cookies are simple to make yet impressively flavorful and texturally satisfying.

Ingredients

Scale

Shortbread Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon salt

Add-ins

  • 1/2 cup dried cranberries
  • 1/2 cup shelled pistachios, roughly chopped

Instructions

  1. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light, pale, and fluffy, which takes about 3 to 5 minutes. This step is crucial for the light texture of the cookies.
  2. Add Vanilla: Beat in the vanilla extract until it is fully incorporated, adding flavor and aroma to the dough.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour and salt to ensure even distribution throughout the dough.
  4. Mix Dry Ingredients into Wet: Gradually add the flour mixture to the butter mixture while mixing on low speed. Mix only until just combined; the dough will seem crumbly but should hold together when pressed gently. Avoid overmixing to maintain a tender texture.
  5. Fold in Cranberries and Pistachios: Gently stir in the dried cranberries and chopped pistachios until evenly distributed, ensuring each cookie will have balanced flavors and textures.
  6. Form Dough Log: Transfer the dough onto a piece of plastic wrap. Firmly press and compact it into a log shape about 1.5 to 2 inches in diameter. Roll tightly in the plastic wrap, pressing out air pockets to create a dense and uniform log, which will help in slicing clean cookies.
  7. Chill Dough: Refrigerate the wrapped dough log for at least 2 hours or up to 2 days until very firm. A cold dough results in clean slices and better cookie shape.
  8. Preheat Oven and Prepare Baking Sheet: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  9. Slice Dough into Rounds: Remove the dough from the refrigerator and unwrap. Using a sharp knife, slice the log into approximately 1/4 inch thick rounds. Place cookie slices spaced about 1 inch apart on the lined baking sheet.
  10. Bake: Bake the cookies for 12 to 15 minutes until the edges begin to turn light golden brown but the centers remain pale, preserving a soft shortbread texture.
  11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage.

Notes

  • Ensure the butter is softened—not melted—for proper creaming and texture.
  • Do not overmix the dough after adding flour to avoid tough cookies.
  • Chilling the dough is essential for clean slicing and to prevent spreading during baking.
  • Use a sharp knife for slicing to get even cookie rounds.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Nutrition

Keywords: cranberry cookies, pistachio cookies, shortbread cookies, holiday cookies, buttery cookies, nutty cookies

Find it online: https://bakedbylisa.com/cranberry-pistachio-shortbread-cookies-recipe/