Why You’ll Love Cranberry Pistachio Shortbread Cookies Recipe

These Cranberry Pistachio Shortbread Cookies are everything you want in a festive cookie. The combination of tart cranberries and crunchy pistachios creates a perfect balance with the buttery texture of shortbread. They’re easy to make, and their vibrant red and green color make them an eye-catching treat for the holidays. The best part? They keep their shape beautifully, making them great for gifting and cookie platters.

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup dried cranberries, chopped
1/2 cup pistachios, shelled and chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
Add the vanilla extract, flour, and salt to the butter mixture. Stir until just combined.
Gently fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
Turn the dough out onto a floured surface and roll it out to about 1/4 inch thickness.
Using cookie cutters, cut the dough into your desired shapes and place them on the prepared baking sheet.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on a wire rack before storing or serving.

Servings and Timing

Servings: Approximately 24 cookies, depending on size
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes

Variations

Chocolate Chips: Add some mini chocolate chips for extra sweetness.
Orange Zest: For a citrusy twist, add a teaspoon of orange zest to the dough.
Nuts: Swap pistachios for other nuts like almonds or walnuts if preferred.
Glaze: Drizzle a simple glaze made of powdered sugar and milk over the cooled cookies for extra sweetness.

Storage/Reheating

Store these Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to three months. Simply place the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Thaw at room temperature before enjoying.

FAQs

How long can I store these cookies?

These cookies can be stored for up to one week in an airtight container at room temperature or up to three months in the freezer.

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the amount of salt in the recipe, but you can use salted butter if that’s what you have on hand. Just reduce the added salt in the recipe.

Can I use fresh cranberries instead of dried ones?

Dried cranberries work best in this recipe as they add sweetness without too much moisture. Fresh cranberries might release too much liquid, affecting the dough’s texture.

What other nuts can I use instead of pistachios?

If you don’t have pistachios, feel free to substitute with almonds, walnuts, or pecans. Just chop them into small pieces to maintain the right texture.

Can I make the dough ahead of time?

Yes! You can make the dough ahead of time and refrigerate it for up to 3 days before baking. Just wrap it tightly in plastic wrap before storing.

Can I add other dried fruits to this recipe?

Absolutely! You can substitute or add other dried fruits like raisins, cherries, or apricots for a unique twist.

Do these cookies hold their shape when baked?

Yes, these cookies hold their shape well because of the shortbread dough. Just be sure to chill the dough slightly before cutting to ensure clean edges.

Can I glaze the cookies after baking?

Yes, glazing these cookies is a great idea. A simple glaze made with powdered sugar and a small amount of milk will add sweetness and a nice shine.

Are these cookies suitable for gifting?

These cookies are perfect for gifting! Their festive colors and delicious flavor make them a great addition to any holiday gift box or cookie platter.

Can I use a mixer to make the dough?

Yes, you can use an electric mixer to cream the butter and sugar together and mix the dough. Just be sure not to overmix the dough once you add the flour to keep the texture tender.

Conclusion

Cranberry Pistachio Shortbread Cookies are the perfect blend of sweet, tart, and nutty flavors, making them a standout treat for the holidays. They’re easy to make, look beautiful on a cookie platter, and are ideal for gifting. Whether you’re enjoying them with a cup of tea or sharing them with loved ones, these cookies are sure to be a hit. So, get baking and enjoy the festive flavors of the season!

Cranberry Pistachio Shortbread Cookies: A Festive Delight for the Holidays

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Cranberry Pistachio Shortbread Cookies are a festive holiday treat featuring the perfect balance of sweet and salty flavors. These buttery cookies are packed with dried cranberries and crunchy pistachios, creating a delightful contrast in every bite. Ideal for holiday gatherings, cookie exchanges, or a special gift, this recipe is easy to follow and sure to become a seasonal favorite.

Author: Emily
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 45 minutes
Yield: 24-30 cookies (depending on size)
Category: Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup unsalted pistachios, chopped
1/4 cup cornstarch (optional for added tenderness)

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Instructions

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
Cream the butter and powdered sugar in a large bowl until light and fluffy.
Add vanilla extract and mix until combined.
In a separate bowl, whisk together flour, salt, and cornstarch (if using). Gradually add this mixture to the butter mixture and stir until just combined.
Fold in the cranberries and pistachios until evenly distributed throughout the dough.
Shape the dough into a log (about 2 inches in diameter). Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.
Slice the chilled dough into 1/4-inch thick rounds and arrange them on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 12-15 minutes, or until the edges of the cookies begin to turn golden brown.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

nutty appearance.
If you don’t have pistachios, walnuts or almonds make great substitutes.
Store these cookies in an airtight container for up to a week, or freeze them for up to 3 months.