Cranberry Pistachio Shortbread Cookies are a delightful treat that brings a touch of warmth and sweetness to any occasion. With their rich buttery flavor and the perfect combination of sweet cranberries and crunchy pistachios, these cookies make a wonderful addition to a cozy family gathering or a festive holiday spread. Plus, they’re simple enough for everyone in the family to help make!
Why You Will Love This Cookie
These cookies are an easy baking project with great rewards. They come together quickly and use everyday ingredients you likely already have in your pantry. The combination of sweet and salty flavors makes them irresistible, and they’re perfect for sharing with family or friends. They’re also delightful to give as gifts during the holiday season!
How to Make Cranberry Pistachio Shortbread Cookies
Making these cookies is straightforward and beginner-friendly. You’ll start by creaming the butter and sugar together, then mix in the rest of the ingredients to form a dough. After chilling the dough, you’ll slice it into rounds and bake until golden. Just a few simple steps for a delicious treat!
What You Need
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped
Step-by-Step
- Cream the unsalted butter and powdered sugar together in a large bowl until smooth and fluffy.
- Mix in the vanilla extract and salt until evenly incorporated.
- Gradually add the flour, mixing until the dough starts to come together. It may look crumbly but should hold when pressed.
- Fold in the chopped cranberries and pistachios, making sure they are evenly distributed throughout the dough.
- Divide the dough in half and shape each into a log about 2 inches in diameter. Wrap in plastic wrap and chill for at least 2 hours.
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch rounds and place them on the baking sheet.
- Bake for 14 to 16 minutes or until the edges are just beginning to turn golden.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
How to Serve Cranberry Pistachio Shortbread Cookies
These cookies are perfect on their own with a cup of tea or coffee. They also make a lovely addition to any dessert platter alongside fruit, cheese, or other cookies. For festive occasions, consider packaging them in a decorative box to share with friends and family.
How to Store Cranberry Pistachio Shortbread Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies. Just make sure to wrap them tightly to prevent freezer burn. When you’re ready to enjoy them, let them thaw at room temperature.
Recipe Tips
- Make sure the butter is soft for easier mixing.
- If you don’t have pistachios, walnuts or almonds can be great substitutes.
- Chill the dough well; this helps achieve a better cookie texture.
- Slice the cookies evenly for consistent baking.
- Store leftovers in a cool place to maintain freshness.
Variations & Swaps
- Add orange zest for a bright citrus flavor that pairs well with the cranberries.
- Swap out the cranberries for raisins or chocolate chips for a different twist.
- For a festive version, sprinkle with powdered sugar after baking to give a snowy appearance.
FAQs
Can I make these cookies ahead of time?
Yes, absolutely! You can prepare the dough, shape it into logs, and chill them in the fridge for up to three days. When you’re ready to bake, just slice and cook as directed.
Can I freeze these cookies?
Yes, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze first. Once frozen, transfer them to an airtight container or bag for storage. They will keep well for up to three months.
What’s the best way to reheat these cookies?
To reheat, place the cookies on a baking sheet and warm them in a 300°F (150°C) oven for about 5 minutes. This will restore some of their initial softness.
What can I serve with these cookies?
These cookies go well with various beverages such as coffee, tea, or hot chocolate. They also pair nicely with a cheese platter or fresh fruit for a more complete snack.
What should I avoid when making these cookies?
A common mistake is overmixing the dough, which can result in tough cookies. Also, be sure to chill the dough; this step is crucial for proper texture and shape.
Cranberry Pistachio Shortbread Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure the butter is soft for easier mixing.
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries, chopped Feel free to swap out cranberries for raisins or chocolate chips.
- ½ cup shelled pistachios, chopped Substitutes include walnuts or almonds.
Instructions
Preparation
- Cream the unsalted butter and powdered sugar together in a large bowl until smooth and fluffy.
- Mix in the vanilla extract and salt until evenly incorporated.
- Gradually add the flour, mixing until the dough starts to come together. It may look crumbly but should hold when pressed.
- Fold in the chopped cranberries and pistachios, making sure they are evenly distributed throughout the dough.
- Divide the dough in half and shape each into a log about 2 inches in diameter. Wrap in plastic wrap and chill for at least 2 hours.
Baking
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch rounds and place them on the baking sheet.
- Bake for 14 to 16 minutes or until the edges are just beginning to turn golden.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
