Cranberry Pistachio Shortbread Cookies: A Festive Delight for the Holidays

Shortbread cookies have long been a beloved treat, offering a buttery, melt-in-your-mouth texture that’s simply irresistible. Add a touch of tart cranberries and the rich crunch of pistachios, and you’ve got a festive variation that takes this classic cookie to the next level. These cranberry pistachio shortbread cookies are the perfect balance of sweetness, saltiness, and texture, making them an ideal choice for the holiday season or any special occasion.

The combination of dried cranberries and pistachios not only adds a burst of color but also an exciting contrast of flavors. The buttery shortbread serves as the perfect backdrop for these ingredients, allowing them to shine while still delivering that signature, delicate crunch. Whether you’re baking for a holiday gathering, a cookie exchange, or simply craving a delicious homemade treat, these cookies will quickly become a favorite.

Why You’ll Love This Recipe

1. Festive and Beautiful

The bright red cranberries and green pistachios give these cookies a beautiful, holiday-inspired look that’s perfect for seasonal baking.

2. Perfect Balance of Flavors

The tartness of cranberries and the richness of pistachios create a flavor combination that’s both unexpected and utterly delightful.

3. Simple and Buttery

The shortbread dough is incredibly simple to make with just a few basic ingredients, and the result is a buttery, melt-in-your-mouth texture everyone will love.

4. Great for Gifting

These cookies make for an excellent gift during the holidays, as their unique flavor and festive appearance make them stand out.

5. Easy to Customize

While cranberries and pistachios are a great pairing, you can easily substitute or add in other ingredients like white chocolate, almonds, or orange zest for an added twist.

this RECIPE

Ingredients

• Unsalted butter
• Powdered sugar
• All-purpose flour
• Cornstarch
• Salt
• Dried cranberries
• Shelled pistachios
• Vanilla extract

Variations

• Orange Zest: Add a teaspoon of fresh orange zest to the dough for a bright citrus flavor that pairs wonderfully with the cranberries.
• White Chocolate Chips: Stir in some white chocolate chips for a richer, sweeter cookie.
• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to make these cookies gluten-free.
• Nut-Free: Omit the pistachios entirely, or swap them with sunflower seeds or chopped dried coconut for a different texture.

How to Make Cranberry Pistachio Shortbread Cookies

Step 1: Prepare the Dough

In a large bowl, beat the unsalted butter and powdered sugar together until creamy and smooth. Add the vanilla extract and mix until combined. Gradually sift in the all-purpose flour, cornstarch, and salt. Mix everything together until you have a soft dough.

Step 2: Add Cranberries and Pistachios

Once the dough has come together, gently fold in the dried cranberries and chopped pistachios. Be careful not to overwork the dough.

Step 3: Chill the Dough

Shape the dough into a log or disc, wrap it in plastic wrap, and refrigerate for at least 1 hour. Chilling helps the dough firm up and makes it easier to slice into uniform cookies.

Step 4: Slice and Shape the Cookies

Once the dough is chilled, slice it into ¼-inch thick rounds if using the log method. If you’ve made a disc, roll it out on a floured surface to about ¼ inch thick and cut out shapes with a cookie cutter. Place the cookies on a parchment-lined baking sheet.

Step 5: Bake

Preheat the oven to 325°F (163°C) and bake the cookies for 12-15 minutes or until they are just golden around the edges. Keep an eye on them to ensure they don’t overbake, as shortbread can dry out quickly.

Step 6: Cool and Serve

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy with a cup of tea or coffee!

Tips for Making the Recipe

• Don’t Skip the Chilling: Chilling the dough is an important step in shortbread baking, as it helps maintain the cookie shape during baking and enhances the texture.
• Finely Chop the Pistachios: Chopping the pistachios into smaller pieces ensures they blend well into the dough without overpowering each bite.
• Use Room Temperature Butter: Make sure your butter is softened to room temperature for easy mixing and a smooth dough.
• Watch the Bake Time: Shortbread cookies should be lightly golden, not browned. Keep an eye on them to avoid overbaking.

How to Serve

Cranberry pistachio shortbread cookies are perfect for holiday cookie platters, gift baskets, or as a sweet snack with your afternoon tea. They also make a lovely addition to any festive spread, whether you’re serving them at a holiday party or packing them up for a holiday treat exchange.

Make Ahead and Storage

Storing Leftovers

Store the cookies in an airtight container at room temperature for up to one week. They’ll stay fresh and delicious, maintaining their soft texture and flavor.

Freezing

For longer storage, you can freeze the cookie dough. Wrap the dough in plastic wrap and foil, then place it in a freezer-safe bag or container. When ready to bake, let the dough thaw in the fridge overnight, then slice and bake as directed. You can also freeze the baked cookies for up to 3 months.

Reheating

Shortbread cookies can be enjoyed at room temperature. If you prefer them slightly warm, you can reheat them in a 300°F (150°C) oven for about 5-7 minutes.

FAQs

1. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter to control the amount of salt in the recipe, but if you only have salted butter, just reduce the added salt in the dough by half.

2. How can I make the dough easier to slice?

Chill the dough well and use a sharp knife to cut the dough into even slices. You can also roll it into a log and freeze it before slicing for cleaner cuts.

3. Can I use fresh cranberries instead of dried?

It’s best to use dried cranberries, as fresh cranberries have a high moisture content that could alter the texture of the dough.

4. Can I substitute pistachios with another nut?

Yes, feel free to substitute pistachios with other nuts like almonds, walnuts, or pecans, depending on your preference.

5. Can I make these cookies without cornstarch?

The cornstarch helps give the shortbread its delicate, melt-in-your-mouth texture, but you can omit it if needed. The cookies may be a bit firmer without it.

6. How do I prevent my cookies from spreading too much during baking?

Be sure to chill the dough thoroughly before baking to help prevent spreading, and avoid overworking the dough.

7. Can I decorate these cookies with icing?

Yes, you can decorate these cookies with a simple glaze or royal icing for extra sweetness and a festive touch.

8. How do I know when shortbread cookies are done?

Shortbread cookies should be lightly golden around the edges. They won’t spread much, so the color change is the best indicator that they’re ready to come out.

9. Can I freeze these cookies after baking?

Yes, you can freeze the baked cookies. Place them in an airtight container with parchment paper between layers, and they’ll stay fresh for up to 3 months.

10. Can I make these cookies gluten-free?

Yes, you can use a gluten-free flour blend in place of the all-purpose flour to make these cookies gluten-free.

Conclusion

Cranberry pistachio shortbread cookies are the perfect blend of buttery richness, sweet-tart cranberries, and crunchy pistachios. With their festive appearance and delightful flavor, these cookies are ideal for any occasion, especially during the holidays. Whether you’re baking for yourself, gifting them to friends and family, or bringing them to a party, they’re sure to be a hit. Easy to make, delicious to eat, and beautiful to look at—what’s not to love?

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