Every holiday season calls for a cookie that stands out, and these cranberry pistachio shortbread cookies do just that. With their buttery texture, sweet-tart cranberries, and crunchy pistachios, they’re a festive treat that’s as delicious as it is beautiful.
Why This Recipe Works
- The combination of sweet and tart cranberries with the nutty flavor of pistachios creates a perfect balance of flavors.
- Shortbread cookies are incredibly versatile and forgiving, making them perfect for bakers of all skill levels.
- The dough can be made ahead and frozen, making these cookies a convenient option for busy holiday schedules.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
- 1/4 teaspoon salt
Equipment Needed
- Mixing bowl
- Electric mixer
- Plastic wrap
- Baking sheet
- Parchment paper
Instructions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3 minutes with an electric mixer on medium speed. The key here is to incorporate air into the mixture, which will help your cookies achieve that perfect shortbread texture.
Step 2: Incorporate the Dry Ingredients
Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated. Then, fold in the chopped cranberries and pistachios with a spatula to distribute them evenly throughout the dough.
Step 3: Shape the Dough
Transfer the dough onto a piece of plastic wrap and shape it into a log about 2 inches in diameter. Wrap it tightly and refrigerate for at least 2 hours, or until firm. This step is crucial for achieving the right consistency for slicing and baking.
Step 4: Slice and Bake
Preheat your oven to 325°F and line a baking sheet with parchment paper. Remove the dough log from the refrigerator and slice it into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes, or until the edges are just starting to turn golden.
Step 5: Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience ensures they set properly and develop the ideal texture. Once cooled, serve and enjoy the festive flavors!
Tips and Tricks
For an extra festive touch, drizzle the cooled cookies with melted white chocolate. If you’re short on time, you can skip the chilling step, but your cookies may spread more during baking. Toasting the pistachios before adding them to the dough can enhance their flavor. Always use unsalted butter to control the saltiness of your cookies. If the dough is too sticky to handle, a light dusting of flour on your hands and work surface can help.
Recipe Variations
- Swap the cranberries and pistachios for other dried fruits and nuts, like apricots and almonds, for a different flavor profile.
- Add a teaspoon of vanilla extract or almond extract to the dough for an extra layer of flavor.
- For a citrusy twist, incorporate the zest of an orange or lemon into the dough.
- Make them gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
- For a more decadent version, dip half of each cooled cookie in melted chocolate.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
While you can use salted butter, it’s best to stick with unsalted to have complete control over the saltiness of your cookies. If you only have salted butter on hand, you may want to reduce or omit the additional salt in the recipe.
How long can I store these cookies?
These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies for up to 3 months or freeze the dough log for up to 2 months.
Can I make the dough ahead of time?
Absolutely! The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months. Just make sure it’s tightly wrapped to prevent it from drying out.
Summary
These cranberry pistachio shortbread cookies are a festive and flavorful twist on the classic shortbread. Easy to make and versatile, they’re perfect for holiday gatherings or as a sweet treat any time of the year.