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Holiday Cranberry Pistachio Shortbread Cookies Recipe
Cranberry Pistachio Shortbread Cookies are buttery, melt-in-your-mouth treats that combine the rich flavor of shortbread with the sweetness of dried cranberries and the crunch of pistachios. These festive cookies are perfect for holiday baking or as a delicious snack with a cup of tea or coffee.
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries chopped
- 1/2 cup unsalted pistachios chopped
- Optional: Zest of 1 orange for added flavor
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Dough:
- In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes. Add the vanilla extract and mix until combined.
- Add Dry Ingredients:
- Gradually add the flour and salt to the butter mixture, mixing until the dough starts to come together. If the dough feels too crumbly, add 1-2 teaspoons of cold water, a little at a time, until it becomes a smooth dough.
- Add Cranberries and Pistachios:
- Gently fold in the chopped dried cranberries, pistachios, and orange zest (if using) until evenly distributed throughout the dough.
- Form the Cookies:
- Roll the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Slice and Bake:
- Once chilled, remove the dough from the refrigerator and slice it into 1/4-inch thick rounds. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake:
- Bake the cookies for 18-20 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking, as shortbread cookies can burn quickly.
- Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve once fully cooled, or store them in an airtight container.
Notes
- Flavor Variations: Add a bit of cinnamon or nutmeg to the dough for a warm, spiced flavor, especially if baking during the holidays.
- Storage: Store these cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 2 months.
- Chill Time: Don’t skip chilling the dough! It helps the cookies maintain their shape and prevents spreading too much during baking.
Nutrition
Calories: 120kcalCarbohydrates: 13gProtein: 2gFat: 7gSodium: 30mgFiber: 1g