Cranberry Pistachio Shortbread Cookies are a delightful twist on classic shortbread, bringing together sweet dried cranberries and crunchy pistachios. These cookies are not only visually appealing with their festive colors, but they also pack a flavorful punch that makes them perfect for any occasion, from holiday gatherings to everyday treats. The buttery shortbread base melts in your mouth, while the added textures and flavors of cranberries and pistachios create a delightful experience with every bite.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 150
- Protein: 2g
- Carbohydrates: 20g
- Fat: 7g
- Fiber: 1g
- Sugar: 4g
- Sodium: 30mg
Why Make This Cranberry Pistachio Shortbread Cookies
These cookies are a wonderful dessert option that combines sweet and nutty flavors, making them incredibly satisfying. The vibrant colors of the cranberries and pistachios not only elevate the visual appeal of your cookie platter but also add great texture. They’re perfect for a holiday cookie exchange or a cozy afternoon snack with tea or coffee. Plus, with their simple ingredients and straightforward process, they come together seamlessly for both novice and experienced bakers.
How to Make Cranberry Pistachio Shortbread Cookies
Step 1: Preparation
Preheat your oven to 350°F (175°C). This step is crucial as it ensures the cookies bake evenly and achieve that lovely golden edge.
Step 2: Mixing
In a mixing bowl, cream together 1 cup of softened unsalted butter and 2/3 cup of powdered sugar until the mixture is light and fluffy. This will create a tender base for your cookies. Stir in 1 teaspoon of vanilla extract to add a warm flavor.
Step 3: Combining Ingredients
Gradually add in 2 cups of all-purpose flour and 1/4 teaspoon of salt, mixing until just combined. Avoid over-mixing to keep the texture of your shortbread light and tender. Fold in 1/2 cup of chopped dried cranberries and 1/2 cup of chopped pistachios for a burst of flavor and color.
Step 4: Shaping and Baking
Scoop tablespoon-sized amounts of dough and roll them into balls, placing them on a baking sheet lined with parchment paper. Flatten each ball slightly with the bottom of a glass. Bake them for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Cranberry Pistachio Shortbread Cookies
These cookies shine on their own, but they can also be served with a cup of tea, coffee, or hot cocoa. For an added touch, consider dusting them lightly with powdered sugar before serving, or pair them with a cheese platter for a delightful contrast of flavors.
How to Store Cranberry Pistachio Shortbread Cookies
Store your cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them for up to three months. Just ensure they are well-wrapped to prevent freezer burn.
Expert Tips for Perfect Cranberry Pistachio Shortbread Cookies
- Make sure the butter is at room temperature for easy creaming with the sugar.
- Use fresh cranberries if you prefer a tart flavor, but you may need to adjust the sugar slightly.
- If you want to elevate the flavor, consider adding a pinch of cinnamon or orange zest to the dough.
- Don’t skip the chilling step after baking; letting cookies cool properly enhances their texture.
Delicious Variations
- Substitute the dried cranberries for other dried fruits like cherries or apricots for a different flavor profile.
- Swap out pistachios for walnuts or almonds for a variation in texture and taste.
- For a chocolate twist, add chocolate chips or a drizzle of melted chocolate over the cooled cookies.
Frequently Asked Questions
-
Can I use salted butter instead of unsalted?
While unsalted butter is recommended for more control over salt levels, you can use salted butter. Just omit the added salt in the recipe. -
Can I make the dough in advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 2 days or freeze it for up to a month. Just let it soften slightly before shaping into balls. -
What if I don’t have pistachios?
Feel free to substitute other nuts or seeds, such as almonds or sunflower seeds, depending on your preference. -
Is it necessary to chill the dough before baking?
Chilling isn’t necessary for this recipe, but if your kitchen is warm, you may want to chill the dough briefly to help maintain the cookie shape while baking. -
Can I add other spices to the dough?
Yes, spices like cinnamon or nutmeg can be added for extra flavor. Just use them sparingly to complement the other ingredients.
Conclusion
Cranberry Pistachio Shortbread Cookies are not just a treat; they are an experience that brings warmth and joy to your baking. Their buttery, melt-in-your-mouth texture combined with the delightful crunch of pistachios and the tart sweetness of cranberries creates a perfect bite. Everyone will love these cookies at your next gathering or simply as a snack any time of the day. So why not gather your ingredients and give this scrumptious recipe a try? Happy baking!
Print
Cranberry Pistachio Shortbread Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful shortbread cookies with sweet cranberries and crunchy pistachios, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined. Fold in the chopped cranberries and pistachios.
- Scoop tablespoon-sized amounts of dough, roll into balls, and flatten slightly on a parchment-lined baking sheet.
- Bake for 12-15 minutes, or until edges are lightly golden. Let cool before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 4g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
