Why You’ll Love This Recipe

This recipe produces a rich, melt-in-your-mouth shortbread with delightful bursts of tartness from the cranberries and a satisfying crunch from the pistachios. It’s simple to prepare with basic ingredients, no chilling needed, and they hold up well for gifting or storing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• ½ cup dried cranberries, chopped
• ½ cup pistachios, chopped

Directions

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Mix in the vanilla extract.
4. Gradually add the flour and salt, mixing until just combined.
5. Fold in the chopped dried cranberries and pistachios evenly throughout the dough.
6. Roll the dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for 15-20 minutes to firm up slightly.
7. Slice the dough into ¼-inch thick rounds and place them on the prepared baking sheet about 1 inch apart.
8. Bake for 18-22 minutes or until the edges are lightly golden.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Makes about 24 cookies
Preparation Time: 15 minutes (plus chilling)
Baking Time: 18-22 minutes

Variations

• Substitute dried cherries or blueberries for cranberries.
• Use almonds or walnuts instead of pistachios.
• Add a sprinkle of coarse sugar on top before baking for extra crunch.
• Drizzle melted white chocolate over cooled cookies for added sweetness.
• Add a pinch of cinnamon or nutmeg to the dough for a warm spice note.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 1 week. They do not require reheating; enjoy them fresh or at room temperature.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to balance flavors.

How do I chop pistachios without making a mess?

Use a sharp knife and chop on a stable cutting board, or pulse briefly in a food processor.

Can I freeze the cookie dough?

Yes, wrap the dough log tightly and freeze for up to 3 months. Thaw before slicing and baking.

Are these cookies gluten-free?

No, they contain all-purpose flour, but you can substitute with a gluten-free flour blend.

Can I make these cookies without chilling the dough?

Chilling helps the dough firm for easier slicing, but you can bake immediately with a slight change in texture.

How do I store the cookies to keep them crisp?

Use an airtight container and separate layers with parchment paper.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches.

What’s the best way to soften butter?

Leave butter at room temperature for about 30-60 minutes until soft but not melted.

Can I add orange zest to the dough?

Yes, orange zest pairs beautifully with cranberry and pistachio flavors.

How do I prevent cookies from spreading too much?

Make sure dough is firm and chilled before slicing, and avoid using too much butter.

Conclusion

Cranberry Pistachio Shortbread Cookies are a delightful blend of buttery richness, tart fruit, and nutty crunch. Easy to make and perfect for sharing, these cookies bring a touch of elegance and festive charm to any occasion. Their simple ingredients and straightforward process make them a must-try for cookie lovers everywhere.

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