Description
Cranberry Pistachio Shortbread is a delightful and buttery cookie perfect for every occasion. Featuring the sweet-tart flavor of dried cranberries and the crunch of pistachios, these festive treats are easy to make and sure to impress your guests.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, which ensures a tender texture in the cookies.
- Add Vanilla Extract: Mix in the vanilla extract to infuse the dough with a warm, aromatic flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt into the butter mixture. Stir until a soft dough forms, ensuring ingredients are well combined without overmixing.
- Fold in Cranberries and Pistachios: Gently fold in the chopped dried cranberries and pistachios so they are evenly distributed throughout the dough for bursts of flavor and crunch.
- Shape and Chill Dough: Divide the dough into two halves and shape each into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 1 hour or until firm to make slicing easier.
- Slice and Arrange: Once chilled, slice each log into ¼-inch thick rounds. Place the slices on a baking sheet lined with parchment paper, spacing them about 1 inch apart to allow even baking.
- Bake Cookies: Bake the cookies for 12 to 15 minutes, or until the edges turn lightly golden, indicating they are perfectly baked with a delicate crunch.
- Cool: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For a festive touch, dip half of each cooled cookie in melted white chocolate and allow them to set before serving.
- You can freeze the shaped dough logs for up to 2 months; thaw and slice when ready to bake.
