Cranberry Pistachio Shortbread Cookies: Buttery, Crisp, and Bursting with Festive Flavors!
Looking for a treat that’s as delicious as it is beautiful? These Cranberry Pistachio Shortbread Cookies are the perfect combination of buttery, melt-in-your-mouth goodness and vibrant holiday flavors. The sweet-tart cranberries and crunchy pistachios add a festive twist to classic shortbread, making them perfect for holiday gatherings or a special sweet treat any time of year.
Why You’ll Love Cranberry Pistachio Shortbread Cookies:
- Buttery & Crisp: The rich butteriness of shortbread with a perfect crisp texture that just melts in your mouth.
- Festive Flavors: Dried cranberries and pistachios bring color and a sweet-tart crunch to the cookies, making them a holiday favorite.
- Simple & Easy: With just a handful of ingredients, these cookies are easy to make and always a crowd-pleaser.
- Make Ahead: These cookies can be made ahead and stored for days, making them perfect for holiday baking or gift-giving.
Equipment Needed:
- Mixing Bowl: To combine the dough ingredients.
- Electric Mixer or Whisk: To cream the butter and sugar.
- Cookie Sheet or Baking Pan: To bake the cookies.
- Parchment Paper or Silicone Mat: For easy cookie release and to prevent sticking.
- Knife or Food Processor: To chop the cranberries and pistachios evenly.
- Cooling Rack: To let your cookies cool properly and stay crisp.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp vanilla extract
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped
Directions:
1. Preheat the Oven (Time: 2 minutes)
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugar (Time: 3-5 minutes)
In a mixing bowl, use an electric mixer (or whisk by hand) to cream the softened butter and powdered sugar until light and fluffy. This should take about 3-5 minutes.
3. Add the Dry Ingredients (Time: 2 minutes)
Slowly add the flour, salt, and vanilla extract to the butter mixture. Mix until just combined. The dough should be thick but soft.
4. Fold in the Cranberries and Pistachios (Time: 2 minutes)
Add the chopped dried cranberries and pistachios to the dough and gently fold them in using a spatula. Make sure the add-ins are evenly distributed throughout the dough.
5. Shape the Cookies (Time: 5-10 minutes)
Scoop about a tablespoon of dough at a time and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the back of a spoon or your fingers to form a disc shape.
6. Bake the Cookies (Time: 10-12 minutes)
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies have set. Keep a close eye on them as they bake, as shortbread can brown quickly.
7. Cool and Enjoy (Time: 5 minutes)
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Tips for the Perfect Cranberry Pistachio Shortbread Cookies:
- Soft Butter: Make sure your butter is softened to room temperature for easier mixing and the best texture.
- Chop the Add-ins Well: For even distribution, chop the cranberries and pistachios into small pieces.
- Don’t Overmix: Be careful not to overmix the dough once the flour is added, or the cookies may become tough.
- Chill the Dough: If the dough feels too soft to handle, chill it in the fridge for about 30 minutes before shaping the cookies.
- Decorative Touch: For extra festivity, you can drizzle the cooled cookies with a little melted white chocolate or sprinkle them with extra chopped pistachios.
FAQ:
Can I use salted butter?
For best results, use unsalted butter to control the amount of salt in the recipe. If you only have salted butter, just skip adding the additional salt.
Can I substitute the pistachios?
Yes! You can use other nuts such as almonds, walnuts, or pecans if pistachios aren’t your favorite or are hard to find.
Can I freeze these cookies?
Yes! These cookies freeze well. After baking, allow them to cool completely and store them in an airtight container in the freezer for up to 2 months. Let them thaw at room temperature before serving.
Additional Information:
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Servings: 18-20 cookies
- Calories: Approx. 150 kcal per cookie
Why You’ll Love This Meal:
These Cranberry Pistachio Shortbread Cookies are the perfect blend of sweet and savory with festive holiday flavors. Whether you’re baking for yourself, sharing with friends, or gifting them, these cookies are a surefire hit at any holiday gathering or special occasion.
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Don’t forget to share these festive cookies with your friends and family! Whether it’s for a holiday treat or a thoughtful gift, these Cranberry Pistachio Shortbread Cookies are sure to delight. If you make them, snap a picture and tag us on social media—let’s spread the joy of baking together!
