Description
Cranberry Pistachio Shortbread Cookies are buttery, crisp, and subtly sweet cookies, perfect for festive holiday gatherings. These delightful treats combine the tartness of dried cranberries with the crunchy texture and nutty flavor of pistachios, all wrapped in a tender shortbread base. Easy to prepare and ideal for sharing, they make an elegant and crowd-pleasing holiday snack.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons cornstarch (optional, for extra crispness)
Add-ins
- 1/2 cup dried cranberries, chopped
- 1/3 cup pistachios, chopped (unsalted)
Instructions
- Preheat the Oven: Begin by preheating your oven to 325°F (163°C) to ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is light and fluffy. This creates the perfect base for your shortbread.
- Add Vanilla Extract: Mix in the vanilla extract to infuse the dough with a warm, aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch (if using) to evenly distribute the leavening and create a tender texture.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the butter mixture, stirring gently until just combined without overmixing.
- Fold in Cranberries and Pistachios: Gently fold the chopped dried cranberries and pistachios into the dough, ensuring even distribution throughout.
- Shape the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up, making it easier to handle and enhancing the texture.
- Roll and Cut: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters or a knife to cut into desired shapes.
- Place on Baking Sheet: Arrange the cookies on an ungreased baking sheet, spacing them about 1 inch apart to allow for minimal spread.
- Bake: Bake the cookies in the preheated oven for 18-22 minutes or until the edges are lightly golden, indicating they are perfectly crisp.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using cornstarch is optional but recommended for a crisper shortbread texture.
- Make sure the butter is softened but not melted for the best dough consistency.
- Chilling the dough before rolling helps prevent spreading during baking.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra festive flair, sprinkle additional chopped pistachios on top before baking.
