Cranberry Pistachio Shortbread Cookies: A Festive Delight for the Holidays
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.
- 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)
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.
