Cranberry Pistachio Shortbread Cookies Recipe
These Cranberry Pistachio Shortbread Cookies are buttery, tender, and packed with crunchy pistachios and tangy dried cranberries. Perfectly balanced in sweetness with a hint of vanilla, these cookies make a delightful treat for any occasion or a festive holiday snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shelled unsalted pistachios, chopped
- 1/2 cup dried cranberries, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, which usually takes about 3 to 4 minutes. This step incorporates air for a tender cookie texture.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt into the creamed mixture. Mix just until combined to avoid developing gluten which can make cookies tough.
- Add Nuts and Cranberries: Gently fold in the chopped pistachios and dried cranberries until evenly distributed throughout the dough.
- Shape Cookies: Scoop rounded balls of dough onto the prepared baking sheets, spacing them to allow for slight spreading. Flatten each ball gently with your palm to create a classic shortbread shape.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the edges are lightly golden. Baking times can vary, so begin checking around 12 minutes to avoid overbaking.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, which helps them set properly and retain their texture.
Notes
- Make sure the butter is softened, not melted, to achieve the best cookie texture.
- Chop pistachios and cranberries into small pieces for even distribution and better bite.
- Store cookies in an airtight container at room temperature for up to a week.
- For a festive touch, drizzle melted white chocolate over cooled cookies.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate easy cleanup.
Keywords: shortbread cookies, cranberry cookies, pistachio cookies, holiday cookies, buttery cookies, easy cookie recipe