If you’re in the mood for a treat that feels as festive as it is sophisticated, let me introduce you to Cranberry Pistachio Shortbread Cookies. With bursts of sweet tartness from cranberries and nutty pops of pistachio in every buttery, crumbly bite, these cookies pack holiday magic into each slice. Whether you’re gifting a batch, serving guests, or savoring a quiet moment with tea, this recipe is destined to become your new go-to favorite — and it comes together with ease right in your own kitchen.
Ingredients You’ll Need
The ingredient list is short but mighty. Every component has its moment to shine, lending color, flavor, and texture to make Cranberry Pistachio Shortbread Cookies irresistible. Here’s what you’ll need, plus a few little secrets behind their magic:
- Unsalted butter (1 cup, softened): The base of all great shortbread, giving melt-in-your-mouth richness and a tender crumb.
- Powdered sugar (2/3 cup): Dissolves smoothly for subtle sweetness and a velvety dough texture.
- Vanilla extract (1 teaspoon): Adds a warm, aromatic backdrop that really lets the other flavors pop.
- Almond extract (1/2 teaspoon): Just a little creates a delicate nuttiness that plays off the pistachios and cranberries beautifully.
- All-purpose flour (2 cups): Provides structure without making the cookies tough — the backbone of any classic shortbread.
- Salt (1/4 teaspoon): Balances sweetness and highlights the cookie’s buttery notes.
- Dried cranberries (1/2 cup, chopped): Their jewel-like color and tangy flavor make every bite as pretty as it is tasty.
- Shelled pistachios (1/2 cup, chopped): For crunch, color, and that earthy, sweet pistachio goodness.
- Additional sugar for sprinkling (optional): Gives a touch of sparkle and an extra layer of sweet crispness on top.
How to Make Cranberry Pistachio Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and powdered sugar together in a large bowl. Mix until the combination turns pale and fluffy, which should only take a couple of minutes. This step sets the stage for that signature shortbread texture — so don’t cut corners! Once creamy, add in both the vanilla and almond extracts. Their fragrance is wonderful and instantly signals that homemade cookies are on the way.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together your all-purpose flour and salt. This simple move helps distribute the salt evenly and avoids those random salty pockets that no one wants. Gradually add this flour mixture to the butter mixture, mixing just until everything is combined and a soft, slightly crumbly dough forms. The trick is not to overwork it, so you end up with irresistibly tender cookies.
Step 3: Fold in the Good Stuff
Now it’s time for the stars of the show: chopped dried cranberries and pistachios. Fold them gently into your dough so every slice gets a balanced mix of color and flavor. These pops of red and green not only look beautiful, but they bring that classic holiday twist to every Cranberry Pistachio Shortbread Cookie.
Step 4: Shape and Chill
Divide the dough in half. Shape each portion into a log about 2 inches in diameter — think of it as gently coaxing the dough rather than rolling it aggressively. Wrap each log tightly in plastic wrap and pop them in the fridge for at least 2 hours. Chilling the dough is key: it firms it up, deepens the flavor, and ensures your cookies hold their slice-and-bake shape.
Step 5: Slice and Bake
Preheat your oven to 325°F (165°C) and line your baking sheets with parchment paper. With a sharp knife, cut each dough log into 1/4-inch thick rounds and arrange them about an inch apart on your sheets. If you like a subtle crunch and a little shimmer, sprinkle the tops with sugar. Bake for 12 to 14 minutes, watching for the edges to just begin turning golden — that’s your cue they’re ready. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely. The hardest part is waiting before you sneak a warm one!
How to Serve Cranberry Pistachio Shortbread Cookies
Garnishes
While Cranberry Pistachio Shortbread Cookies are stunning on their own, a light dusting of powdered sugar or a drizzle of white chocolate can take them over the top. A scattering of extra chopped pistachios or cranberries just before serving gives a hint of what’s inside and makes your cookies look bakery-worthy with absolutely minimal effort!
Side Dishes
Pair these shortbread wonders with hot tea, mulled wine, or a creamy mug of hot cocoa for an instant treat break. If you’re putting together a dessert platter, try them alongside chocolate truffles, citrus slices, or a heap of fresh berries for a festive and colorful assortment.
Creative Ways to Present
Package Cranberry Pistachio Shortbread Cookies in a cellophane bag tied with a bright ribbon for a thoughtful homemade gift. For parties, stack them high on a cake stand or arrange in concentric circles on a platter. You can even try sandwiching a bit of lemon curd or berry jam between two cookies for an elegant twist — the possibilities are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to a week, making them perfect for nibbling all week long or tucking into lunchboxes.
Freezing
These cookies are perfect candidates for the freezer. Just stack the cooled cookies in freezer-safe containers, separating layers with parchment or wax paper. They’ll keep their flavor and texture for up to three months. It’s a lifesaver for holiday prep or surprise guests!
Reheating
If you want to bring your cookies back to life after freezing (or just love a warm cookie), pop them in a 300°F (150°C) oven for about five minutes. Let them cool slightly before serving for that just-baked taste without any fuss.
FAQs
Can I substitute other nuts or dried fruits in these cookies?
Absolutely! While pistachios and cranberries are a dreamy match, feel free to swap in dried cherries, apricots, or even toasted pecans or almonds. Just keep the overall measurements the same for best results.
Do I really have to chill the dough?
Yes, chilling the dough is essential for Cranberry Pistachio Shortbread Cookies. It firms up the butter, allows the flavors to meld, and ensures the cookies don’t spread too much during baking, so you get those neat, tidy rounds every time.
Can I make the dough ahead of time?
You sure can! The dough logs can be made up to three days in advance and chilled in the fridge, or even frozen for up to three months. Just thaw the dough in the fridge overnight before slicing and baking as usual.
How do I keep my cookies from getting too brown?
Bake your cookies just until the edges are barely golden; over-baking leads to dryness and a loss of that tender texture. Every oven runs a bit differently, so keep an eye on that first batch and you’ll master it in no time.
Are Cranberry Pistachio Shortbread Cookies good for gifting?
They’re not just good for gifting — they’re ideal! The cookies hold up beautifully in transit, look stunning in holiday tins or boxes, and their unique flavor always gets rave reviews.
Final Thoughts
If you’re looking for a cookie that’s as beautiful as it is delicious, these Cranberry Pistachio Shortbread Cookies are always a winner. Their festive colors and crave-worthy balance of flavors make them a staple for celebrations or those spontaneous, special moments at home. Give them a try — you might just start a new favorite tradition!
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 30 minutes (includes chilling)
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Pistachio Shortbread Cookies are a delightful combination of buttery, crumbly shortbread filled with the sweetness of dried cranberries and the crunch of pistachios. Perfect for holiday gatherings or as thoughtful gifts, these slice-and-bake cookies are easy to make and even easier to enjoy.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Add-Ins:
- 1/2 cup dried cranberries (chopped)
- 1/2 cup shelled pistachios (chopped)
- Additional sugar for sprinkling (optional)
Instructions
- Prepare the Dough: In a large bowl, cream together butter and powdered sugar. Add vanilla and almond extracts. In a separate bowl, combine flour and salt. Gradually mix dry ingredients into the butter mixture until a soft dough forms.
- Customize Your Cookies: Fold in chopped cranberries and pistachios to the dough.
- Shape and Chill: Divide dough, shape into logs, wrap, and chill for at least 2 hours.
- Bake: Preheat oven, slice dough into rounds, place on baking sheets, sprinkle with sugar, and bake until golden.
- Cool and Enjoy: Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- These cookies freeze well and make great holiday gifts.
- You can substitute other dried fruits or nuts if preferred.
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