Cranberry Pistachio Shortbread Cookies are a delightful treat that combines the richness of butter with the tartness of cranberries and the crunch of pistachios. These cookies are perfect for sharing with family and friends or enjoying with a cup of tea or coffee. With their beautiful colors and flavors, they are sure to impress anyone who tries them.
Why Make This Recipe
This recipe is a fantastic choice for several reasons. Firstly, it’s simple and requires only a few ingredients. Secondly, the combination of cranberries and pistachios adds a unique twist to classic shortbread cookies. Lastly, these cookies are perfect for any occasion, from holiday gatherings to a casual afternoon snack. Making them is a fun and rewarding experience!
How to Make Cranberry Pistachio Shortbread Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until smooth.
- Mix in the vanilla extract and salt.
- Gradually blend in the flour until the mixture is fully combined.
- Fold in the chopped cranberries and pistachios.
- Divide the dough in half and shape each half into a log. Wrap in plastic wrap and chill for at least 1 hour or until firm.
- Slice the logs into 1/4 inch thick cookies and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on a rack before serving.
How to Serve Cranberry Pistachio Shortbread Cookies
These cookies can be served on their own or with a light dusting of powdered sugar on top for a festive touch. They pair wonderfully with tea, coffee, or milk. You can also place them on a decorative plate for a lovely presentation at gatherings.
How to Store Cranberry Pistachio Shortbread Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them in a sealed container, where they will last for up to three months.
Tips to Make Cranberry Pistachio Shortbread Cookies
- Make sure the butter is softened to room temperature to mix easily.
- Chilling the dough helps the cookies keep their shape while baking.
- For an extra touch, feel free to add some orange zest into the dough for added flavor.
Variation
If you want to mix things up, try adding different nuts like walnuts or almonds instead of pistachios. You can also swap the cranberries for other dried fruits such as cherries or apricots.
FAQs
1. Can I use salted butter for this recipe?
Yes, you can use salted butter, but you might want to omit the added salt to avoid making the cookies too salty.
2. Can I make these cookies gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
3. How long does it take to chill the dough?
Chilling the dough usually takes about 1 hour, but you can chill it longer if needed. Just ensure it’s wrapped well to prevent drying out.
Cranberry Pistachio Shortbread Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened to room temperature.
- ½ cup powdered sugar
- 2 cups all-purpose flour Can be substituted with gluten-free flour for gluten-free cookies.
- ½ tsp salt Omit if using salted butter.
- ½ tsp vanilla extract
- ½ cup dried cranberries, chopped Can be substituted with other dried fruits such as cherries or apricots.
- ½ cup pistachios, chopped Can be replaced with different nuts like walnuts or almonds.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until smooth.
- Mix in the vanilla extract and salt.
- Gradually blend in the flour until the mixture is fully combined.
- Fold in the chopped cranberries and pistachios.
- Divide the dough in half and shape each half into a log. Wrap in plastic wrap and chill for at least 1 hour or until firm.
Baking
- Slice the logs into 1/4 inch thick cookies and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on a rack before serving.
