Description
These Cranberry Pistachio Shortbread Cookies are a festive and buttery treat perfect for the holiday season. Featuring a tender crumb, tart dried cranberries, and crunchy pistachios, these cookies combine classic shortbread richness with seasonal flavors. Easy to prepare and ideal for sharing, they add a colorful and elegant touch to any holiday cookie platter.
Ingredients
Scale
Base Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons cornstarch (optional, for extra crispness)
Add-ins
- 1/2 cup dried cranberries, chopped
- 1/3 cup pistachios, unsalted, chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to ensure even baking of the shortbread cookies.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until light and fluffy. This step creates a smooth base for the cookie dough.
- Add Vanilla Extract: Mix in the vanilla extract to infuse the dough with a warm, aromatic flavor that complements the cranberries and pistachios.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and optional cornstarch. The cornstarch helps create a more tender and crisp texture.
- Form the Dough: Gradually add the dry ingredients to the creamed butter mixture, mixing gently until a soft dough forms. Be careful not to overmix to keep the cookies tender.
- Add Cranberries and Pistachios: Fold in the chopped dried cranberries and pistachios evenly throughout the dough, distributing the festive flavors and crunch.
- Shape the Cookies: Roll or shape the dough into your preferred form. You can press into a pan for sliceable bars or shape into individual rounds on a baking sheet.
- Bake: Place the shaped dough on a parchment-lined baking sheet and bake in the preheated oven for approximately 20-25 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. This helps them set and maintain their shape.
- Serve and Enjoy: Once cooled, serve these festive shortbread cookies with tea or coffee, or package them as holiday gifts.
Notes
- For a crisper texture, do not skip the optional cornstarch.
- Make sure to chop the pistachios and cranberries roughly the same size for even distribution.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be frozen before or after baking for longer storage.
- Using unsalted butter allows control over salt content; adjust if using salted butter.
