Cranberry Pistachio Shortbread Cookies are a wonderfully festive treat that combines the buttery richness of shortbread with the tartness of cranberries and the crunchy texture of pistachios. These cookies are perfect for holiday baking or whenever you want to enjoy a delicate, delicious, and slightly nutty snack. Here’s a simple recipe to get you started:
Cranberry Pistachio Shortbread Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, chopped (if large)
- 1/2 cup pistachios, shelled and roughly chopped
- Zest of 1 orange (optional, for extra flavor)
Instructions:
- Preheat the oven:
- Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the dough:
- In a large bowl, cream together the softened butter and powdered sugar using an electric mixer or by hand until smooth and fluffy (about 2-3 minutes).
- Add the vanilla extract and mix it in until fully combined.
- Add the dry ingredients:
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry mixture into the wet ingredients, mixing until just combined. Be careful not to overwork the dough to keep it tender.
- Incorporate the cranberries and pistachios:
- Gently fold in the chopped dried cranberries, pistachios, and orange zest (if using). The dough may feel a bit crumbly at this point, but that’s okay!
- Shape the cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls, placing them onto the prepared baking sheet.
- Lightly press down each ball with a fork or the palm of your hand to flatten them slightly (for a traditional shortbread shape, you can also press them into a log, chill, and slice them into rounds).
- Bake the cookies:
- Bake the cookies for about 12-15 minutes, or until the edges are lightly golden. The center of the cookies should remain pale.
- Keep an eye on them to avoid overbaking, as shortbread is meant to be soft and delicate.
- Cool and serve:
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Optional glaze:
- If you’d like to add an extra festive touch, drizzle a simple glaze made from powdered sugar and a few teaspoons of milk or orange juice over the cooled cookies.
Tips:
- Customize the fruit: You can replace cranberries with dried cherries, apricots, or raisins for a different flavor.
- Toasting pistachios: Lightly toasting the pistachios in a dry skillet or the oven for a few minutes before adding them to the dough can bring out their natural nuttiness and enhance the flavor.
- Make ahead: The dough can be wrapped in plastic wrap and chilled for up to 2 days before baking, which helps the flavors meld together even more.
These Cranberry Pistachio Shortbread Cookies are the perfect balance of buttery richness, tart cranberry, and crunchy pistachio. They’re ideal for holiday cookie platters or as a thoughtful homemade gift. Would you like to try any different flavor combinations or another variation?