Indulge in Cranberry Pistachio Shortbread Cookies Delight

The holiday season brings with it a flurry of activities, from decorating the tree to cozying up with hot cocoa. There’s nothing quite like the delightful scent of freshly baked cookies wafting through the house. If you’re looking for the perfect accompaniment to your festive gatherings or a warm treat for a chilly evening, these Cranberry Pistachio Shortbread Cookies are sure to fit the bill. Infused with vibrant flavors and a rich, buttery texture, they promise to be a standout on any cookie platter.

Inspired by traditional Scottish shortbread, this modern twist brings together tart cranberries and crunchy pistachios, creating a cookie that’s as visually appealing as it is delicious. Not only are they a treat for the taste buds, but they also add a festive touch to your dessert table. What makes this recipe truly special is its simplicity; it requires minimal effort to achieve maximum flavor, making your baking experience enjoyable and rewarding.

Why You’ll Love This Recipe

These Cranberry Pistachio Shortbread Cookies are the perfect balance of flavors and textures. The buttery goodness of the shortbread pairs wonderfully with the tartness of the cranberries and the crunch of the pistachios, creating a delightful bite every time. Plus, they’re quick to whip up, making them an ideal last-minute treat for unexpected guests or holiday snacking.

These cookies are sure to become a favorite because they are not just delicious; they also exude a holiday charm that evokes memories of family gatherings and cozy nights in. Moreover, they’re versatile enough to be enjoyed year-round, whether at a summer picnic or a festive winter celebration.

What Does The Recipe Taste Like

Imagine biting into a cookie that has a rich, buttery flavor, melting in your mouth with every chew. The sweetness of the cookie seamlessly blends with the tartness of the cranberries, while the pistachios add a crunchy texture that makes each bite an adventure. It’s a delightful combination that dances on your palate, making it hard to resist reaching for just one more.

Ingredients You’ll Need

To bake these Cranberry Pistachio Shortbread Cookies, gather the following ingredients:

• 1 cup (2 sticks) unsalted butter: Softened butter is crucial for achieving that melt-in-your-mouth texture.
• 3/4 cup powdered sugar: This sweetener adds a delicate sweetness and a nice texture to the cookies.
• 2 cups all-purpose flour: The base of the cookies, providing structure.
• 1/4 cup cornstarch: Helps to create a tender crumb.
• 1/2 cup dried cranberries: Their tartness perfectly complements the sweetness of the cookie.
• 1/2 cup shelled pistachios: Adds a beautiful crunch and is great for flavor contrast.
• 1 tsp vanilla extract: A dash of vanilla enhances the overall flavor of the cookies.
• Pinch of salt: Balances out the sweetness and enhances the flavors.

Optional Additions

Feel free to customize the cookies to cater to your preferences or dietary needs:

• Chocolate Chips: For an extra touch of sweetness, consider adding some semi-sweet or white chocolate chips.
• Orange Zest: A teaspoon of freshly grated orange zest can add a refreshing citrus note.

Special Garnishes

Garnishing your cookies not only enhances their appeal but also adds layers of flavor:

• Powdered Sugar Dusting: A simple dusting of powdered sugar can make these cookies look extra festive.
• Chopped Pistachios: Sprinkle some on top for a lovely crunch and to accentuate the pistachio flavor.

Step-by-Step Instructions

Follow these detailed steps to bake your Cranberry Pistachio Shortbread Cookies:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
3. Add the vanilla extract and mix until well combined.
4. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
6. Gently fold in the dried cranberries and chopped pistachios using a spatula until they are evenly distributed throughout the dough.
7. Divide the dough in half and shape each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and chill in the refrigerator for at least 1 hour.
8. Once chilled, remove the logs from the fridge and slice them into 1/4-inch thick rounds.
9. Place the sliced cookies onto the prepared baking sheets, ensuring there’s enough space between them.
10. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
11. Remove from the oven and let cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Recipe Variations

While the classic Cranberry Pistachio Shortbread is already a hit, you might want to try different variations:

• Almond Variation: Substitute pistachios with slivered almonds for a different, nutty flavor.
• Spicy Kick: Add a pinch of cinnamon or nutmeg to the dough for a warm spice note.

Serving and Storage Tips

For serving, arrange these delightful cookies on a decorative plate or a festive cookie tin. They pair well with tea, coffee, or hot cocoa. Store any leftovers in an airtight container at room temperature for up to a week. For longer storage, you can also freeze them. Just ensure to layer them with parchment paper to prevent sticking and keep them fresh.

Helpful Tips

To ensure your cookies come out perfectly every single time, consider these tips:

• Make sure your butter is at room temperature for easy creaming.
• Do not overmix the dough once you add the dry ingredients to keep the cookies tender.
• Chilling the dough is crucial as it helps maintain the dough’s structure during baking.

Special Equipment

While these cookies can be made with basic kitchen equipment, having a few specialized items can make the process easier:

• Baking Sheets: Use flat baking sheets to ensure even cooking.
• Parchment Paper: Lining the baking sheets helps prevent the cookies from sticking.
• Wire Cooling Rack: A cooling rack allows air to circulate around the cookies, preventing them from getting soggy.

Frequently Asked Questions

Can I use salted butter instead of unsalted?

Yes, you can, but be mindful of the salt quantity in the recipe. If you’re using salted butter, reduce or omit the additional salt.

Can these cookies be made vegan?

Yes! Substitute the butter with a vegan butter alternative and the powdered sugar with a suitable vegan option. Ensure your mix-ins (like cranberries) are also vegan-friendly.

How do I know when my cookies are done baking?

The cookies will be lightly golden on the edges but will remain soft in the center. They will firm up as they cool.

Can I freeze the cookie dough?

Absolutely! You can freeze the shaped logs of dough before slicing. When you’re ready to bake, simply slice and bake directly from the freezer; just add a couple of extra minutes to the baking time.

What should I do if my dough is too crumbly?

If your dough seems too dry or crumbly, try adding a teaspoon of cold water or milk to bring it together. Mix gently until it combines.

Conclusion

The Cranberry Pistachio Shortbread Cookies are not just a treat; they are a memorable experience waiting to be shared. With their delightful blend of sweetness and crunch, they can spark joy and conversation around any table. Whether you’re baking them for a holiday celebration or just to enjoy with family, these cookies hold the power to create precious moments.

We can’t wait to hear about your adventures in making these cookies. Did you try any creative variations? Let us know in the comments below! Let’s keep this culinary tradition alive and make the kitchen a heartwarming place for everyone to enjoy.

Indulge in Cranberry Pistachio Shortbread Cookies Delight

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• Author: souzanfood
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x

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Description

Savor the delight of Cranberry Pistachio Shortbread Cookies Perfectly buttery these treats blend tart cranberries with crunchy pistachios for bliss

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Ingredients

Scale 1x2x3x

1 cup (2 sticks) unsalted butter, softened

3/4 cup powdered sugar

2 cups all-purpose flour

1/4 cup cornstarch

1/2 cup dried cranberries

1/2 cup shelled pistachios

1 tsp vanilla extract

Pinch of salt

Optional: Chocolate chips, Orange zest

Cook Mode Prevent your screen from going dark

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Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

Add the vanilla extract and mix until well combined.

In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.

Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.

Gently fold in the dried cranberries and chopped pistachios using a spatula until they are evenly distributed throughout the dough.

Divide the dough in half and shape each half into a log, about 1 1/2 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.

Once chilled, remove the logs from the fridge and slice them into 1/4-inch thick rounds.

Place the sliced cookies on the prepared baking sheets, ensuring there’s enough space between them.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

• Prep Time: 15 minutes
• Chilling time: 1 hour
• Cook Time: 15 minutes
• Category: Dessert
• Cuisine: Scottish

Nutrition

• Calories: 120 calories
• Sugar: 5 grams
• Fat: 7 grams
• Saturated Fat: 7 grams
• Carbohydrates: 15 grams
• Fiber: 0 grams
• Protein: 2 grams