Why Make This Recipe
Cranberry Pistachio Shortbread Cookies are a delightful treat that combines the rich flavor of buttery shortbread with the tangy sweetness of cranberries and the crunch of pistachios. These cookies are perfect for any occasion, whether you’re hosting a holiday gathering or just want a sweet snack with your afternoon tea. The beautiful contrast of colors also makes them attractive on any dessert table. Plus, they are simple to make, requiring just a few common ingredients and minimal effort.
How to Make Cranberry Pistachio Shortbread Cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, shelled and chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Add Dry Ingredients: Gradually mix in the all-purpose flour, cornstarch, and salt until just combined.
- Incorporate Mix-Ins: Fold in the chopped cranberries, pistachios, and vanilla extract until evenly distributed.
- Shape Dough: Divide the dough in half and shape each half into a log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour or until firm.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice and Bake: Remove the dough from the refrigerator and slice into 1/4-inch thick rounds. Place them on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy with a cup of tea or coffee!
How to Serve Cranberry Pistachio Shortbread Cookies
These cookies are delicious on their own but can also be served alongside a nice hot beverage. They make a great addition to a cookie platter during festive occasions or as a sweet gift when packaged in a box tied with a ribbon.
How to Store Cranberry Pistachio Shortbread Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for up to a week. If you want to store them for a longer time, you can freeze the cookies. Just place them in a freezer bag, and they can be kept for up to three months.
Tips to Make Cranberry Pistachio Shortbread Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Chilling the dough is crucial for the right texture and helps the cookies hold their shape while baking.
- Feel free to adjust the amount of cranberries and pistachios to match your taste.
Variation
You can also try adding white chocolate chips or orange zest for a different flavor twist. These additions complement the cranberry and pistachio nicely, offering a sweet and citrusy touch.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but it’s best to reduce the added salt in the recipe to avoid overly salty cookies.
2. What can I substitute for cornstarch?
You can use arrowroot powder or all-purpose flour as a substitute. However, cornstarch gives the best texture for shortbread cookies.
3. Can I add more mix-ins like chocolate chips?
Absolutely! You can customize these cookies by adding chocolate chips, dried fruits, or nuts according to your preference.
Cranberry Pistachio Shortbread Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
A delightful treat that combines buttery shortbread with tangy cranberries and crunchy pistachios, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, shelled and chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Gradually mix in the all-purpose flour, cornstarch, and salt until just combined.
- Fold in the chopped cranberries, pistachios, and vanilla extract until evenly distributed.
- Divide the dough in half and shape each half into a log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour or until firm.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and slice into 1/4-inch thick rounds. Place them 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 them to a wire rack to cool completely.
- Enjoy with a cup of tea or coffee!
Notes
Store in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American