Why You’ll Love This Recipe
This Cranberry Pistachio Shortbread Cookie recipe takes the traditional shortbread to the next level. The combination of tangy dried cranberries and the slightly salty, nutty flavor of pistachios balances beautifully with the rich, buttery texture of shortbread. They have the perfect crispiness on the outside and a tender melt-in-your-mouth quality that everyone will love. Whether you're serving them at a party, giving them as a gift, or enjoying them yourself, these cookies are sure to impress. They're simple to make and absolutely delightful to eat!
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped (unsalted)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Gradually add the flour and salt to the butter mixture, mixing until just combined. The dough should be thick and crumbly.
- Stir in the chopped cranberries and pistachios, evenly distributing them throughout the dough.
- On a lightly floured surface, roll the dough into a log shape about 2 inches in diameter. Wrap the dough log in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Once chilled, slice the dough into ¼-inch thick rounds and place them onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12–15 minutes, or until the edges are lightly golden. Keep a close eye on them as baking times may vary depending on your oven.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
- Servings: About 24 cookies
- Preparation Time: 10 minutes
- Chilling Time: 30 minutes
- Baking Time: 12–15 minutes
- Total Time: 52–55 minutes
Variations
- Add chocolate: For a more decadent treat, dip the cooled cookies in melted dark or white chocolate.
- Substitute nuts: If you don't like pistachios, feel free to swap them out with other nuts like walnuts, almonds, or cashews.
- Use other dried fruit: Dried apricots, raisins, or cherries can also be used in place of cranberries for different flavor profiles.
- Gluten-free version: You can use a gluten-free flour blend to make these cookies gluten-free, ensuring that it has the right consistency for shortbread cookies.
Storage/reheating
- Storage: These cookies will stay fresh in an airtight container at room temperature for up to 1 week.
- Freezing: You can freeze the dough log before slicing. Wrap it tightly in plastic wrap and aluminum foil, and store in the freezer for up to 3 months. Slice and bake directly from the freezer when you're ready to enjoy.
- Reheating: If you prefer your cookies warm, simply place them in the oven at 300°F (150°C) for about 5 minutes.
FAQs
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time. Simply wrap it tightly in plastic wrap and refrigerate for up to 3 days before slicing and baking.
Can I substitute the butter with margarine or another fat?
While butter is recommended for the best flavor and texture, you can use margarine or a plant-based butter alternative in a pinch, but the flavor and texture may vary slightly.
Can I use salted pistachios in this recipe?
It's best to use unsalted pistachios to control the saltiness of the cookies, but you can use salted pistachios if you prefer, just be sure to adjust the amount of added salt in the recipe accordingly.
How thick should I slice the dough?
Slice the dough into about ¼-inch thick rounds. This will give the cookies the perfect texture—crispy edges with a tender center.
How can I make these cookies more flavorful?
Consider adding a teaspoon of vanilla extract or almond extract to the dough for a deeper flavor. You can also sprinkle a tiny bit of sea salt on top of each cookie before baking.
Can I make these cookies without nuts?
Yes, you can skip the pistachios if you prefer. The cookies will still taste delicious, and you could even substitute with other add-ins like shredded coconut or chocolate chips.
Can I use fresh cranberries in this recipe?
It's best to use dried cranberries because they hold up better during baking and provide a chewier texture. Fresh cranberries might release too much moisture during baking.
How do I know when the cookies are done baking?
The cookies should be lightly golden at the edges, but they won’t darken significantly during baking. Keep an eye on them and remove them from the oven once you see the edges turning golden.
How can I make these cookies more festive?
Add a bit of green and red by decorating the cookies with colorful sugar sprinkles or edible glitter for a festive touch, especially around the holidays.
Can I use this dough for cut-out cookies?
Yes, you can roll the dough out and use cookie cutters to make fun shapes. Just chill the dough thoroughly before cutting to ensure the shapes hold well.
Conclusion
These Cranberry Pistachio Shortbread Cookies are the perfect blend of sweet and savory, with a rich buttery flavor and a delightful crunch. Whether for a holiday celebration, a gift, or just a simple treat, these cookies are sure to be a hit. Easy to make and adaptable for various tastes, they will quickly become one of your favorite cookie recipes!
Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies combine buttery shortbread with tart cranberries and crunchy pistachios for a festive and delicious treat. Perfect for holidays, tea time, or as a thoughtful gift, these cookies are a delicious blend of sweet and savory. Make these easy-to-bake shortbread cookies to add a special touch to any occasion.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Cook Time: 12–15 minutes
- Total Time: 52–55 minutes
- Yield: 24 cookies
- Category: Cookies, Dessert, Holiday Treats
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped (unsalted)
Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy.
- Gradually add the flour and salt, mixing until just combined. The dough should be thick and crumbly.
- Stir in the chopped cranberries and pistachios until evenly distributed throughout the dough.
- On a lightly floured surface, roll the dough into a log about 2 inches in diameter. Wrap the dough log in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Once chilled, slice the dough into ¼-inch thick rounds and place on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- If desired, dip the cooled cookies in melted dark or white chocolate for an extra indulgence.
- You can substitute pistachios with walnuts, almonds, or cashews for a different flavor.
- For a gluten-free version, use a gluten-free flour blend that’s suitable for shortbread.
- Consider adding vanilla or almond extract to the dough for a deeper flavor.
