Cranberry Pistachio Shortbread
This cranberry pistachio shortbread is a buttery, crumbly cookie studded with tart dried cranberries and crunchy pistachios. It’s perfect for the holiday season or as an elegant treat any time of year. The combination of red cranberries and green pistachios makes these cookies as beautiful as they are delicious!
- Prep Time: 15 minutes
- Chill Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 24–30 cookies 1x
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (60 g) chopped dried cranberries
- 1/2 cup (60 g) chopped pistachios
Instructions
- Prepare the dough:
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Mix in the vanilla extract.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the dried cranberries and chopped pistachios.
- Shape the dough:
- Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Slice and bake:
- Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool and serve:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Roll the dough logs in granulated sugar before slicing for an extra touch of sweetness and sparkle.
- Substitute pistachios with almonds or pecans if desired.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Find it online: https://ukfinda.com/cranberry-pistachio-shortbread/