Cranberry Pistachio Shortbread Cookies: A Festive Delight for the Holidays Recipe
These Cranberry Pistachio Shortbread Cookies are a festive holiday treat combining buttery, tender shortbread with tart dried cranberries and crunchy pistachios. Perfect for holiday cookie platters, gift baskets, or a cozy snack with tea, these cookies offer a delightful balance of rich, nutty, and fruity flavors with a crisp yet tender texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Shortbread Dough
- 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, chopped (unsalted)
Instructions
- Prepare the Dough: In a large bowl, beat the softened unsalted butter and powdered sugar together until creamy and smooth. Add the vanilla extract and mix until fully incorporated. Gradually sift in the all-purpose flour, cornstarch, and salt. Stir until a soft dough forms.
- Add Cranberries and Pistachios: Gently fold the chopped dried cranberries and pistachios into the dough, taking care not to overmix to maintain a tender texture.
- Chill the Dough: Shape the dough into a log or disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up the dough for easier slicing and shaping.
- Slice and Shape the Cookies: If you formed a log, slice it into ¼-inch thick rounds. If using a disc, roll it out on a lightly floured surface to ¼ inch thickness and cut out shapes with a cookie cutter. Place the cookies on a parchment-lined baking sheet, spaced slightly apart.
- Bake: Preheat the oven to 325°F (163°C). Bake the cookies for 12-15 minutes or until edges just start to turn golden. Watch them carefully to avoid overbaking which can dry out the shortbread.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve with tea or coffee for a festive treat.
Notes
- Chilling the dough is essential for maintaining cookie shape and improving texture.
- Chop pistachios finely to evenly distribute the nutty flavor without overpowering each bite.
- Use room temperature butter for smooth mixing and a tender dough.
- Watch the baking time closely; the cookies should be lightly golden, not deeply browned.
- Store in an airtight container at room temperature for up to one week.
- Cookie dough can be frozen wrapped tightly; thaw in fridge overnight before slicing and baking.
- Baked cookies can be frozen for up to 3 months to maintain freshness.
Keywords: cranberry pistachio shortbread, holiday cookies, festive cookies, shortbread recipe, holiday baking, nutty cookies, dried cranberry cookies