Cranberry Pistachio Shortbread Cookies are like little bites of holiday magic that bring joy to every gathering. Imagine buttery, crumbly cookies kissed with bursts of tart cranberries and the delightful crunch of pistachios—pure bliss in every bite. savory cranberry tartlets.
These cookies have a special place in my heart, reminding me of cozy family gatherings where laughter fills the air and sweet aromas waft from the kitchen. festive peppermint cookies Whether it’s festive holidays or just a Tuesday afternoon, these shortbread cookies are perfect for any occasion.
Why You'll Love This Recipe
- These Cranberry Pistachio Shortbread Cookies are surprisingly easy to prepare, making them perfect for beginners
- Their festive colors and textures make them visually appealing on any dessert platter
- The flavor combination of tart cranberries and crunchy pistachios creates an irresistible balance
- Enjoy them during the holidays or as a delightful treat anytime you need a pick-me-up
Baking these cookies for my friends led to squeals of delight and requests for seconds—who knew shortbread could create such happiness? For more inspiration, check out this Thick and Chewy Cookies recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Unsalted Butter: Use room temperature butter for that perfect creamy texture and rich flavor.
- Granulated Sugar: Just enough sweetness to balance the tartness of cranberries.
- All-Purpose Flour: This is your base; sift it well for a light, tender cookie.
- Cornstarch: A secret ingredient that helps achieve that melt-in-your-mouth texture.
- Dried Cranberries: Opt for plump, juicy cranberries for extra flavor bursts in every bite.
- Pistachios: Lightly toasted for an added crunch and nutty flavor contrast; chop them coarsely.
- Vanilla Extract: A splash elevates all the flavors with its warm aroma.
- Salt: Just a pinch to enhance the sweetness and flavors harmoniously.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Dough: Begin by preheating your oven to 350°F (175°C). In a mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy—this should take about 3-4 minutes.
Add Dry Ingredients: Gradually add all-purpose flour, cornstarch, and salt into the butter-sugar mixture. Mix just until combined; avoid overmixing to keep those cookies tender.
Fold in Flavorful Additions: Gently fold in dried cranberries and chopped pistachios with a spatula. Picture how each piece brings color and texture into your dough!
Scoop and Shape Cookies: Using a tablespoon or cookie scoop, portion out cookie dough onto baking sheets lined with parchment paper. Flatten each slightly with your fingers; they don’t spread much while baking.
Bake Until Golden Brown: Pop those trays into the preheated oven and bake for 12-15 minutes until edges turn golden brown. The smell will be heavenly—you might find it hard to wait!
Cool and Enjoy!: Once baked, let cookies cool on wire racks. This step is crucial! Patience pays off as they firm up beautifully while cooling down.
Now you have yourself some fabulous Cranberry Pistachio Shortbread Cookies! They’re not only delightful but also a conversation starter at any gathering. red velvet thumbprint cookies Enjoy them fresh or store them in an airtight container to maintain their deliciousness!
Happy baking!
You Must Know
- These delightful cranberry pistachio shortbread cookies are a holiday favorite
- Their buttery texture, nutty crunch, and tart sweetness make them irresistible
- Perfect for gifting or indulging during cozy evenings by the fire, they elevate any festive gathering with their vibrant colors and flavors
Perfecting the Cooking Process
To achieve perfect cookies, start by creaming butter and sugar until fluffy. Then, gradually add flour and mix in cranberries and pistachios for even distribution.
Add Your Touch
Feel free to swap out cranberries for dried cherries or use almonds instead of pistachios. Adding a sprinkle of sea salt on top before baking enhances the flavor beautifully.
Storing & Reheating
Store cooled cookies in an airtight container at room temperature for up to one week. If you want them warm, heat in the oven at 300°F for about 5 minutes.
Chef's Helpful Tips
- Use high-quality butter for richer flavor in your shortbread cookies
- Be careful not to overmix once you add the dry ingredients; this keeps them tender
- Chill your dough for at least an hour before baking to enhance the texture
Sharing these cranberry pistachio shortbread cookies with friends always brings smiles and compliments, making the baking process so worthwhile. Christmas fruitcake cookies.
FAQ
Can I use fresh cranberries instead of dried?
Fresh cranberries can be too tart; stick with dried ones for better results.
How do I know when my cookies are done?
Look for edges that are lightly golden; they will firm up as they cool.
Can I freeze these cookies?
Yes, freeze them in an airtight container for up to three months to maintain freshness.
Cranberry Pistachio Shortbread Cookies
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the festive spirit with these delightful Cranberry Pistachio Shortbread Cookies. With their buttery, crumbly texture and a burst of tart cranberries paired with crunchy pistachios, these cookies are the perfect treat for any occasion. Whether you’re celebrating the holidays or enjoying a cozy afternoon, these easy-to-make cookies will surely become a favorite.
Ingredients
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 cup dried cranberries (coarsely chopped)
- 1/2 cup pistachios (lightly toasted and coarsely chopped)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Gradually mix in the all-purpose flour, cornstarch, and salt until just combined.
- Gently fold in the dried cranberries and chopped pistachios using a spatula.
- Scoop tablespoon-sized portions of the dough onto parchment-lined baking sheets, flattening them slightly.
- Bake for 12-15 minutes until the edges are golden brown. Allow cooling on wire racks before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: - For added flavor, sprinkle sea salt on top before baking. - Substitute dried cherries for cranberries or use almonds instead of pistachios. - Chill the dough for at least an hour before baking to enhance texture.
