Cranberry Pistachio Shortbread Cookies Recipe
These Cranberry Pistachio Shortbread Cookies are buttery and crumbly, with a delightful mix of tart dried cranberries and crunchy pistachios. Perfect for holiday gifting or a cozy afternoon treat, these cookies combine classic shortbread richness with festive flavors and a hint of vanilla.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup dried cranberries, chopped if large
- 1/2 cup shelled pistachios, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is light, smooth, and creamy. This step creates the tender texture typical of shortbread cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the leavening and thickeners.
- Mix Dough: Gradually add the dry ingredients to the butter mixture, mixing gently until the dough just comes together. Avoid overmixing to maintain a delicate crumb.
- Add Flavors: Stir in the vanilla extract, dried cranberries, and chopped pistachios until evenly incorporated throughout the dough.
- Form Cookies: Roll the dough into a log approximately 2 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up the dough for easier slicing.
- Slice and Arrange: Remove the dough log from the fridge and slice into 1/4-inch thick rounds. Place the rounds spaced evenly on the prepared baking sheet to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 18-22 minutes, or until the edges are lightly golden, being careful not to overbake to preserve their tender texture.
- Cool: Transfer the cookies to a wire rack to cool completely before serving. This chilling step helps the cookies to set properly and enhances their crumbly texture.
Notes
- For a nuttier flavor, lightly toast the pistachios before chopping and adding to the dough.
- You can substitute dried cherries or raisins if you prefer over cranberries.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Use room temperature butter to ensure easy creaming and smooth dough consistency.
