Cranberry Pistachio Shortbread Cookies 
are the ultimate holiday treat. With their buttery base, festive cranberries, and nutty pistachios, these cookies are as delicious as they are beautiful. Perfect for gifting or enjoying with a cup of tea, this recipe will surely become a favorite during the holiday season!
Why Make This Recipe
- Easy to Make: Simple ingredients and straightforward steps make these cookies a breeze to prepare.
- Festive and Flavorful: The combination of tart cranberries and crunchy pistachios is perfect for the holidays.
- Impressive Presentation: Their vibrant colors make them look as good as they taste.
How to Make Cranberry Pistachio Shortbread Cookies
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 shelled pistachios, chopped
Directions:
- Prep and Cream Butter: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy.
- Combine Ingredients: Add vanilla extract, flour, and salt to the creamed butter mixture. Mix until a soft dough forms. Gently fold in the chopped cranberries and pistachios until evenly distributed.
- Shape Dough and Chill: Roll the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
- Slice and Bake: Once chilled, slice the dough into 1/4-inch thick rounds. Arrange them on the prepared baking sheet, leaving a little space between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack before serving.
How to Serve Cranberry Pistachio Shortbread Cookies
Serve these cookies alongside coffee, tea, or hot chocolate. They’re perfect for holiday cookie exchanges, gift baskets, or as a dessert on festive platters.
How to Store Cranberry Pistachio Shortbread Cookies
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed container for up to 3 months. Thaw at room temperature before serving.
Tips to Make Cranberry Pistachio Shortbread Cookies
- Soften the Butter Properly: Use room-temperature butter to ensure it creams smoothly with the powdered sugar for a uniform dough texture.
- Chop Ingredients Evenly: Finely chop cranberries and pistachios for even distribution throughout the cookies.
- Chill Thoroughly: Refrigerate the dough log for at least 1 hour. This helps firm the dough, making it easier to slice and ensuring the cookies retain their shape during baking.
- Use a Sharp Knife: When slicing the chilled dough, a sharp knife will create clean cuts without crumbling.
- Don’t Overmix: When combining the flour, mix just until the dough comes together to keep the cookies tender.
- Line the Baking Sheet: Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Watch the Oven: Keep an eye on the cookies and remove them when the edges turn a light golden color to avoid overbaking.
- Enhance Flavors: Add a teaspoon of orange zest or a dash of almond extract for an extra layer of flavor.
- Cool Completely: Allow the cookies to cool on a wire rack before storing or serving to maintain their crisp texture.
- Store Properly: Keep the cookies in an airtight container to preserve their freshness and crumbly texture.
Variations
- White Chocolate Delight: Drizzle melted white chocolate over the cooled cookies for added sweetness and a festive touch.
- Nut-Free Option: Replace pistachios with sunflower seeds or pumpkin seeds for a nut-free version, or omit them entirely for a simple cranberry shortbread.
- Zesty Twist: Add 1 teaspoon of orange or lemon zest to the dough for a citrusy flavor boost that complements the cranberries and pistachios.
- Dark Chocolate Chip: Fold in mini dark chocolate chips along with the cranberries and pistachios for a rich, indulgent treat.
- Gluten-Free Alternative: Substitute all-purpose flour with a gluten-free flour blend suitable for baking.
- Holiday Sparkle: Roll the dough log in colored sanding sugar (red, green, or gold) before slicing to add a festive sparkle to the cookies.
- Coconut Infusion: Add 1/4 cup of shredded coconut to the dough for a tropical flavor twist.
- Savory-Sweet Mix: Incorporate a small pinch of flaky sea salt on top of each cookie before baking to balance the sweetness with a hint of savory.
- Vegan Version: Use vegan butter and a powdered sugar alternative to create a dairy-free version of this recipe.
- Mixed Fruit and Nut: Experiment with other dried fruits like apricots, cherries, or golden raisins, and try pecans or almonds in place of pistachios for a customizable cookie.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.
2. Can I freeze the dough for later use?
Absolutely! Wrap the dough log tightly in plastic wrap and freeze for up to 3 months. Thaw slightly before slicing and baking.
3. What if I don’t have pistachios?
You can substitute pistachios with other nuts like almonds, pecans, or walnuts, or use sunflower seeds for a nut-free version.
4. Can I add chocolate chips?
Yes, adding white or dark chocolate chips makes these cookies even more indulgent.
5. How do I keep the cookies from spreading?
Ensure the dough is well-chilled before slicing and baking to help the cookies hold their shape.
6. Can I make these gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking flour blend.
7. Can I use fresh cranberries?
Fresh cranberries are not recommended as they add too much moisture. Stick to dried cranberries for the best results.
8. How thick should I slice the cookies?
Slice the cookies about 1/4-inch thick to ensure even baking.
9. Can I make smaller cookies?
Yes, roll the dough into a thinner log and adjust the baking time as needed.
10. Can I skip chilling the dough?
No, chilling is crucial for firming the dough, which helps with slicing and prevents spreading during baking.
11. What if my dough is too crumbly?
If the dough seems too dry, add 1-2 teaspoons of milk or water until it comes together.
12. How long do these cookies stay fresh?
Stored in an airtight container, they’ll stay fresh for up to a week at room temperature.
13. Can I add flavor extracts?
Yes, almond or orange extract works wonderfully to enhance the flavor.
14. Can I roll the cookies in sugar?
Absolutely! Rolling the dough in sanding sugar before slicing adds a decorative sparkle.
15. What’s the best way to chop pistachios?
Use a sharp knife or pulse them lightly in a food processor for evenly sized pieces.
16. Can I skip the parchment paper?
Using parchment paper or a silicone baking mat ensures the cookies don’t stick and makes cleanup easier.
17. Can I bake these cookies in advance for the holidays?
Yes, you can bake them ahead of time and store them in a sealed container or freeze them for later use.
18. How do I make the cookies softer?
If you prefer softer cookies, bake them for slightly less time and remove them before the edges turn golden.
19. Can I gift these cookies?
Yes, they make excellent gifts! Package them in decorative tins or wrap them in cellophane bags with festive ribbons.
20. Can I make these without a mixer?
Yes, you can mix the ingredients by hand using a wooden spoon or spatula, but ensure the butter is well-softened for easier creaming.