Description
Craving a buttery, melt-in-your-mouth treat with a festive twist? Cranberry Pistachio Shortbread Cookies are the perfect balance of rich shortbread, tart dried cranberries, and nutty pistachios. These slice-and-bake cookies are easy to make, ideal for holiday gifting, tea time, or a sweet snack. With their vibrant colors and delicate texture, they’re as beautiful as they are delicious
Ingredients
Cranberry Pistachio Shortbread Cookies use pantry staples and festive add-ins for a perfect balance of flavors. Here’s what you need and why each one matters:
- Unsalted Butter (1 cup, softened, 2 sticks): The star of shortbread, providing rich flavor and tender texture. Unsalted lets you control saltiness.
- Powdered Sugar (½ cup): Creates a smooth, melt-in-your-mouth texture compared to granulated sugar.
- All-Purpose Flour (2 cups): Forms the crumbly, sturdy base of the shortbread.
- Salt (½ teaspoon): Enhances flavors and balances sweetness.
- Vanilla Extract (½ teaspoon): Adds a subtle, warm flavor to complement the butter.
- Dried Cranberries (½ cup, chopped): Bring tart, chewy bursts and festive red color.
- Pistachios (½ cup, chopped): Add nutty crunch and vibrant green for a holiday look.
Substitutions and Variations
- Butter: Use salted butter (reduce salt to ¼ teaspoon) or vegan butter for dairy-free.
- Powdered Sugar: Swap for granulated sugar, but cookies may be slightly less tender.
- Flour: Use gluten-free all-purpose flour (1:1 blend) for gluten-free cookies.
- Salt: Omit if using salted butter or reduce for low-sodium diets.
- Vanilla Extract: Replace with almond extract for a nuttier flavor or orange zest for a citrusy twist.
- Cranberries: Swap for dried cherries, raisins, or chopped dried apricots for different fruit flavors.
- Pistachios: Use chopped almonds, pecans, or walnuts; omit for nut-free and add extra cranberries or chocolate chips.
- Add-Ins: Mix in ¼ cup white chocolate chips or sprinkle with sea salt after baking for extra flair.
Pro Tip: Use softened (not melted) butter for the best texture, and chop cranberries and pistachios finely for even distribution and easier slicing.
Instructions
- Cream Butter and Sugar:
- In a large bowl, beat 1 cup softened unsalted butter and ½ cup powdered sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Scrape down the bowl to ensure a smooth, creamy texture.
- Tip: Butter should be soft but not greasy; let it sit at room temperature for 30-60 minutes if needed.
- Add Flavorings and Flour:
- Mix in ½ teaspoon vanilla extract and ½ teaspoon salt until combined.
- Gradually add 2 cups all-purpose flour, mixing on low speed until a crumbly dough forms. Stop mixing once flour is incorporated to avoid tough cookies.
- Tip: The dough will look dry but should hold together when pressed; don’t overmix.
- Incorporate Cranberries and Pistachios:
- Using a spatula, gently fold in ½ cup chopped dried cranberries and ½ cup chopped pistachios by hand until evenly distributed.
- Press the dough to ensure it holds together when squeezed.
- Tip: Chop add-ins finely to prevent crumbling when slicing; mix just until combined.
- Shape and Chill Dough:
- Divide the dough in half and shape each portion into a log about 2 inches in diameter and 6-8 inches long.
- Wrap each log tightly in plastic wrap, rolling gently to smooth the shape.
- Chill in the refrigerator for at least 2 hours, or freeze for 30 minutes to firm up.
- Tip: Chilling ensures clean slices; for rounder cookies, reshape logs after 10 minutes of chilling if they flatten.
- Slice and Bake:
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Unwrap the chilled dough logs and slice into ¼-inch thick rounds using a sharp knife.
- Place slices 1 inch apart on the prepared baking sheet.
- Bake for 12-15 minutes, until the edges are lightly golden. Centers will be pale.
- Tip: Rotate the baking sheet halfway through for even baking; don’t overbake to keep cookies tender.
- Cool and Serve:
- Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
- Serve plain or drizzle with melted white chocolate for a decorative finish (use a piping bag or spoon to drizzle).
- Tip: Store cooled cookies in an airtight container to maintain freshness; drizzle chocolate just before serving for best appearance.
Cooking Tips:
- Even Slicing: Use a sharp, non-serrated knife and rotate the log as you slice to prevent flattening one side.
- Prevent Spreading: Chilled dough holds its shape better; if cookies spread, chill the sliced rounds for 10 minutes before baking.
- Test Doneness: Edges should be lightly golden, not brown, for a tender, buttery texture.