The sweet aroma of buttery cookies wafts through the air, enticing your senses and beckoning you to indulge. These Cranberry Pistachio Shortbread Cookies are a delightful blend of crunchy pistachios and tart cranberries that create a festive explosion in your mouth. festive fruitcake cookies.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make It Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen cranberries in cranberry pistachio shortbread cookies?
- How do I make my cookies more flavorful?
- Can I freeze cookie dough for later use?
- 📖 Recipe Card
Picture this: a cozy kitchen filled with laughter and warmth as you bake these delightful treats for the holidays. The vibrant colors and buttery goodness make them perfect for any occasion, whether it’s a family gathering or a quiet afternoon snack while binge-watching your favorite show. cozy pumpkin bars.
Why You'll Love This Recipe
- These Cranberry Pistachio Shortbread Cookies are easy to whip up, making them perfect even for novice bakers
- Their unique flavor profile combines sweet and savory elements that will impress everyone
- Visually stunning with their red and green specks, they add a festive touch to any dessert table
- Plus, they are versatile enough to be enjoyed anytime—no need to wait for the holidays!
I still remember the first time I made these cookies; my friends devoured them like they were the last cookie on earth. The laughter and compliments filled the room, making it a moment to cherish.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Unsalted Butter: Use room temperature butter for easier mixing; it makes the dough smooth and creamy.
- Granulated Sugar: This sweetener adds a delightful sweetness that balances the tartness of the cranberries.
- Pistachios: Opt for unsalted, shelled pistachios to enhance flavor without overwhelming saltiness.
- Dried Cranberries: Choose plump cranberries for the best texture; they add a lovely tartness.
- All-Purpose Flour: The base of our cookies; sift it for an airy texture.
- Vanilla Extract: Use pure vanilla extract if possible; it elevates the flavor beautifully.
- Salt: Just a pinch enhances all the flavors in your cookies.
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Classic Strawberry Shortcake Recipe recipe.
Let’s Make It Together
Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
Mix Butter and Sugar: In a mixing bowl, cream together room temperature butter and granulated sugar until light and fluffy—about 3-4 minutes. This step is crucial for getting that melt-in-your-mouth texture.
Add Dry Ingredients: Gradually incorporate all-purpose flour and salt into the mixture. Mix gently until combined; don’t overwork it or you’ll end up with tough cookies!
Fold in Cranberries and Pistachios: Gently fold in chopped dried cranberries and pistachios using a spatula. You want them evenly distributed throughout the dough without breaking apart too much.
Scoop and Shape Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto prepared sheets, leaving space between each cookie. Flatten slightly with your palm for even baking.
Bake Until Golden Brown: Place trays in preheated oven and bake for 12-15 minutes or until edges are lightly golden. Allow cooling on sheets before transferring them to wire racks.
Now that you’ve created these delectable Cranberry Pistachio Shortbread Cookies, don’t forget to share them—or not! You might just want to keep them all for yourself after one heavenly bite! peppermint hot chocolate cookies. chocolate thumbprint cookies.
You Must Know
- These delightful cranberry pistachio shortbread cookies are a holiday favorite, balancing sweet-tart cranberries with crunchy pistachios
- Their buttery texture melts in your mouth, making them irresistible alongside a hot cup of tea
- Perfect for gifting or enjoying yourself!
Perfecting the Cooking Process
To perfect your cranberry pistachio shortbread cookies, cream the butter and sugar first, then gradually mix in dry ingredients. Chill the dough before baking for that ideal crumbly texture. For more inspiration, check out this Thick and Chewy Caramel Coconut Cookies recipe.
Add Your Touch
Feel free to swap out pistachios for walnuts or almonds if you prefer. You can also add a sprinkle of sea salt on top for an extra flavor kick!
Storing & Reheating
Store the cookies in an airtight container at room temperature to maintain freshness. They can last up to a week and do not require reheating.
Chef's Helpful Tips
- Use fresh cranberries for a vibrant flavor profile, but dried cranberries work too
- Ensure your butter is softened for easy mixing
- Don’t skip chilling the dough; it prevents spreading while baking!
Baking these cookies reminded me of my grandmother’s kitchen during the holidays—her laughter mixed with the sweet aroma of baked goods created memories I cherish deeply.
FAQ
Can I use frozen cranberries in cranberry pistachio shortbread cookies?
Yes, you can use frozen cranberries; just ensure they are thawed and drained well.
How do I make my cookies more flavorful?
Add vanilla extract or almond extract to enhance the flavor profile significantly.
Can I freeze cookie dough for later use?
Absolutely! Freeze the dough wrapped tightly for up to three months before baking.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Cranberry Pistachio Shortbread Cookies
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
Description
Cranberry Pistachio Shortbread Cookies are the ultimate festive treat, combining crunchy pistachios and tart cranberries in a buttery, melt-in-your-mouth cookie. Perfect for holiday gatherings or cozy afternoons, these cookies are easy to make and visually stunning, adding a touch of color to any dessert table. With just a handful of ingredients and simple steps, you can create a delightful batch that will impress family and friends alike.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup shelled unsalted pistachios, chopped
- 1/2 cup dried cranberries, chopped
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Gradually mix in the flour and salt until just combined—avoid overmixing.
- Gently fold in the chopped pistachios and cranberries until evenly distributed.
- Scoop rounded balls of dough onto the prepared sheets, leaving space between each cookie. Flatten slightly with your palm.
- Bake for 12-15 minutes or until the edges are lightly golden. Let them cool on the baking sheets before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (24g)
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
