These Cranberry Pistachio Shortbread Cookies are a holiday favorite that’s both elegant and easy to make. With a rich, buttery shortbread base, a pop of tart cranberries, and a satisfying crunch from the pistachios, these cookies are the perfect balance of flavors and textures. They melt in your mouth with every bite, making them an instant hit for any occasion. Whether you’re gifting them to a friend, bringing them to a holiday party, or simply indulging in something sweet, these cookies will always impress.

Trust me, once you try these, they’ll become a seasonal staple in your kitchen. They’re buttery, slightly sweet, and just the right amount of festive with the bright cranberries and the nutty pistachios.

Why You’ll Love Cranberry Pistachio Shortbread Cookies

This cookie recipe is packed with flavor and texture. Here’s why you’re going to love it:

Perfect for the Holidays: The combination of red cranberries and green pistachios makes these cookies perfect for holiday gifting or bringing to a festive gathering.

Buttery and Melty: Shortbread is known for its melt-in-your-mouth texture, and these cookies deliver just that, with the added crunch of nuts and chewiness from the cranberries.

Quick and Easy: The dough is simple to make, and the cookies bake up beautifully without requiring any complicated steps.

Customizable: Feel free to adjust the level of sweetness, add extra cranberries, or experiment with different nuts to suit your taste.

Crowd-Pleasing: Whether you’re serving them with coffee, gifting them in a jar, or just treating yourself, these cookies are sure to be a hit!

Ingredients in Cranberry Pistachio Shortbread Cookies

These cookies come together with simple ingredients that pack a lot of flavor. Here’s what you’ll need:

Butter: The star ingredient! Unsalted butter gives these cookies that rich, melt-in-your-mouth texture that shortbread is known for.

Sugar: Regular granulated sugar to sweeten the dough without overpowering the other flavors.

Vanilla Extract: Adds a subtle, comforting sweetness and a lovely fragrance.

Flour: All-purpose flour is the base of the dough, giving the cookies that crumbly, delicate texture.

Cornstarch: This helps make the cookies extra tender and light.

Cranberries: Dried cranberries bring a tart contrast to the sweetness of the shortbread.

Pistachios: Chopped pistachios add a lovely crunch and nutty flavor that perfectly complements the tart cranberries.

Salt: Just a pinch of salt to balance out the sweetness and enhance the flavors.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how you can make these delicious Cranberry Pistachio Shortbread Cookies:

Prepare the Dough: In a large bowl, cream together the butter and sugar until light and fluffy. Add in the vanilla extract and mix until incorporated.

Add Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this dry mixture to the butter mixture, mixing until the dough just starts to come together.

Incorporate the Add-ins: Stir in the dried cranberries and chopped pistachios. Be gentle with the mixing to avoid crushing the cranberries and nuts.

Chill the Dough: Divide the dough in half and shape each portion into a log or disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape during baking.

Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Shape the Cookies: Once chilled, slice the dough into about 1/4-inch thick rounds. Place them on the prepared baking sheet, spacing them about an inch apart.

Bake the Cookies: Bake the cookies for 10-12 minutes or until the edges are slightly golden. Be careful not to overbake, as shortbread should remain pale and tender.

Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts:
Servings: 18-24 cookies
Calories per serving: ~120-150 calories
(Note: approximate values may vary based on ingredients used)

Preparation Time
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 40-45 minutes

How to Serve Cranberry Pistachio Shortbread Cookies

These cookies are delicious on their own, but here are a few fun ways to serve them:

– Pair them with a warm cup of tea, coffee, or hot chocolate for a cozy treat.
– Gift them in a cute jar or box during the holiday season for a thoughtful, homemade present.
– Serve them at your next holiday gathering or party watch them disappear in no time!

Additional Tips

Here are a few tips to make these cookies even better:

– Be sure to chill the dough before baking to help the cookies keep their shape and prevent them from spreading too much.
– If you want your cookies a little sweeter, you can sprinkle some extra sugar on top before baking.
– For extra flavor, add a little bit of orange zest to the dough to complement the cranberries.
– You can swap out the pistachios for other nuts like walnuts or almonds, depending on your preference.

FAQ’s

1 Can I use fresh cranberries instead of dried?
Dried cranberries are recommended for this recipe, as fresh cranberries have too much moisture and can affect the texture of the dough. However, you can dry fresh cranberries yourself by baking them at a low temperature in the oven for a few hours.

2 Can I freeze the dough?
Yes! You can freeze the dough for up to 3 months. Just wrap it tightly in plastic wrap and foil. When ready to bake, thaw in the refrigerator overnight before slicing and baking.

3 Can I use salted butter instead of unsalted?
You can use salted butter, but be sure to reduce the added salt in the recipe to prevent the cookies from becoming too salty.

4 Can I add other dried fruits to the cookies?
Absolutely! Feel free to mix in dried apricots, cherries, or raisins if you want to change up the flavor.

5 How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week, or in the refrigerator for a longer shelf life.

6 Can I make these cookies ahead of time?
Yes! The dough can be made ahead and stored in the fridge for up to 3 days before baking. You can also freeze the dough for longer storage.

7 How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking.

8 Can I add a glaze to these cookies?
For a little extra sweetness, drizzle a simple powdered sugar glaze over the cooled cookies.

9 Can I use a stand mixer to make the dough?
Yes, a stand mixer with a paddle attachment will work just fine for making the dough.

10 Are these cookies suitable for vegetarians?
Yes, these cookies are vegetarian-friendly, as they contain no animal products besides butter.

Conclusion

Cranberry Pistachio Shortbread Cookies are a delightful, festive treat that combines the buttery goodness of shortbread with the tartness of cranberries and the nutty crunch of pistachios. These cookies are not only delicious but also a perfect way to add a little extra holiday cheer to your dessert table. Whether you’re making them for a special occasion or simply because you’re in the mood for something sweet, these cookies will always be a crowd-pleaser. Enjoy every crumb!

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