Description

Brighten up your holiday season with Cranberry Pistachio Shortbread Cookies! Buttery, crumbly, and packed with festive cranberries and pistachios, these cookies are ideal for gifting and gatherings.

Ingredients

For the Cranberry Pistachio Shortbread Cookies

Butter: 1 cup, softened – Provides the rich, buttery flavor and crumbly texture characteristic of shortbread.
Powdered Sugar: 1/2 cup – Adds sweetness and a smooth texture to the dough, without making it overly sweet.
Vanilla Extract: 1 teaspoon – Adds warmth and enhances the other flavors.
All-Purpose Flour: 2 cups – The main structure of the dough, giving the cookies their crumbly texture.
Salt: 1/4 teaspoon – Balances the sweetness and brings out the flavors of the other ingredients.
Dried Cranberries: 1/2 cup, chopped – Adds a burst of tartness and color that complements the buttery base.
Pistachios: 1/2 cup, chopped – Adds a subtle crunch and a mild, nutty flavor that pairs well with the cranberries and shortbread.

Instructions

Step-by-Step Instructions

These instructions will guide you through creating the perfect Cranberry Pistachio Shortbread Cookies with a crumbly, buttery texture and festive appearance.

Step 1: Cream the Butter and Sugar

In a Mixing Bowl: Use an electric mixer to beat 1 cup of softened butter and 1/2 cup powdered sugar on medium speed until light and fluffy, about 2–3 minutes.
Add Vanilla: Add 1 teaspoon of vanilla extract and mix until just combined. This helps incorporate the flavor into the butter for an even taste throughout the cookies.

Step 2: Combine the Dry Ingredients

In a Separate Bowl: Whisk together 2 cups of all-purpose flour and 1/4 teaspoon of salt until well mixed. This step ensures that the salt is evenly distributed.
Add to the Wet Mixture: Gradually add the flour mixture to the creamed butter and sugar, mixing on low speed until a soft dough forms. Avoid overmixing, as this can toughen the cookies.

Step 3: Fold in Cranberries and Pistachios

Add Chopped Cranberries and Pistachios: Gently fold 1/2 cup of dried cranberries and 1/2 cup of chopped pistachios into the dough using a spatula. Ensure the ingredients are evenly distributed for consistent flavor in each cookie.

Step 4: Shape and Chill the Dough

Form the Dough into a Log: Shape the dough into a log about 2 inches in diameter. Wrap the log in plastic wrap to maintain its shape.
Chill the Dough: Place the wrapped dough in the refrigerator for at least 1 hour, or until firm. This step is essential for easy slicing and helps the cookies hold their shape during baking.

Step 5: Preheat the Oven and Prepare Baking Sheets

Preheat Oven: Preheat your oven to 350°F (175°C).
Line Baking Sheets: Line baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.

Step 6: Slice and Bake the Cookies

Slice the Dough: Once the dough is chilled, remove it from the refrigerator and unwrap. Using a sharp knife, slice the log into 1/4-inch rounds, aiming for uniform thickness.
Place on Baking Sheet: Arrange the cookie slices on the prepared baking sheets, spacing them about 1 inch apart.
Bake: Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. Avoid overbaking to keep the shortbread tender.

Step 7: Cool and Serve

Cool on Baking Sheet: Allow the cookies to cool on the baking sheet for about 5 minutes. This helps them set before transferring.
Transfer to Cooling Rack: Carefully transfer the cookies to a cooling rack to cool completely.

Optional Garnishes and Serving Ideas

Dust with Powdered Sugar: For a festive finish, dust the cooled cookies with a light layer of powdered sugar before serving.
Drizzle with White Chocolate: Melt white chocolate and drizzle over the cookies for an extra touch of sweetness and decoration.

Notes

Tips for Perfect Cranberry Pistachio Shortbread Cookies

Use Fresh Pistachios and Cranberries: Fresh, high-quality ingredients are key for vibrant color and taste. Old pistachios can lose their flavor, and cranberries can become overly dry. Look for unsalted pistachios for better control over the salt content, and use dried cranberries that are still soft and slightly chewy.
Cream Butter and Sugar Thoroughly: Creaming the softened butter and powdered sugar until light and fluffy is essential for the cookies’ crumbly texture. This process incorporates air, making the cookies light yet tender.
Slice Dough Evenly: When slicing the chilled dough log, use a sharp knife to create evenly sized rounds. This ensures that all cookies bake evenly, giving you a consistent texture and appearance. A sharp, smooth slicing motion will keep each slice intact and help maintain the round shape.
Chill the Dough Thoroughly: Chilling the dough is essential to firm up the butter, which helps the cookies maintain their shape and achieve the delicate shortbread texture. At least 1 hour of chilling is recommended, but overnight is ideal if you have the time.
Avoid Overbaking: To keep the shortbread crumbly and tender, bake just until the edges are lightly golden. Overbaking can cause the cookies to lose their delicate texture and become too crisp.
Let the Cookies Cool Before Moving: Allow the cookies to cool on the baking sheet for a few minutes after baking to firm up slightly. This prevents them from crumbling when transferred to a cooling rack.
Enhance with Garnishes: For an extra festive presentation, consider a light dusting of powdered sugar, a drizzle of melted chocolate, or even edible glitter to give the cookies a holiday sparkle. These finishing touches add both beauty and a bit of extra sweetness.