Description
Cranberry Pistachio Shortbread is a delightful festive holiday cookie combining buttery, crumbly shortbread with tart dried cranberries and crunchy pistachios. These elegant cookies are subtly sweetened with powdered sugar and enhanced with vanilla extract, making them perfect for holiday gatherings or gifting. The recipe involves mixing, chilling, then baking to achieve tender, melt-in-your-mouth shortbread with a beautiful festive touch.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) powdered sugar
- 1/4 teaspoon salt
Wet Ingredients and Add-ins
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1/2 cup (60g) dried cranberries, finely chopped
- 1/2 cup (40g) shelled pistachios, roughly chopped
- 1 teaspoon vanilla extract
Optional
- Coarse sugar for sprinkling
Instructions
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt until fully blended. Set aside to prepare for incorporating the butter.
- Cut in the butter: Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces still visible. Avoid overmixing to ensure tender shortbread.
- Add cranberries, pistachios, and vanilla: Stir the finely chopped dried cranberries and roughly chopped pistachios evenly into the dough. Gently mix in the vanilla extract to distribute flavor uniformly.
- Chill the dough: Lightly flour your work surface and turn the dough out onto it. Gently press into a rectangle or disc about 1 inch thick, taking care not to knead the dough. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Prepare for baking: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking.
- Roll and cut shapes: After chilling, allow the dough to sit at room temperature for 10 minutes for easier rolling. On a lightly floured surface, roll the dough out to approximately 1/4-inch thickness. Use cookie cutters or a knife to cut into your desired shapes.
- Arrange and bake: Place the shaped shortbread evenly spaced on the prepared baking sheet. Optionally sprinkle with coarse sugar for an added decorative crunch. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden brown, indicating they are perfectly baked.
- Cool the cookies: Let the shortbread rest on the baking sheet for a few minutes after baking, then transfer them to a wire rack to cool completely and set.
- Store properly: Once cooled, store the shortbread in an airtight container at room temperature. They will keep fresh and delicious for up to one week.
Notes
- Be careful not to overmix the dough when cutting in the butter to keep the shortbread tender.
- If you prefer, substitute dried cranberries with dried cherries or raisins for a different flavor profile.
- Chilling the dough is essential for easier handling and prevents spreading during baking.
- You can use coarse sugar or sanding sugar for an appealing sparkle and slight crunch on top.
- Store cookies at room temperature in an airtight container to maintain crispness; refrigeration is not recommended as it may soften the cookies.
