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To make Cranberry Pistachio Shortbread Cookies, gather these simple ingredients: - 1 cup unsalted butter, softened - 1/2 cup powdered sugar - 2 cups all-purpose flour - 1/2 teaspoon fine sea salt - 1/4 teaspoon baking powder - 1/2 cup dried cranberries, coarsely chopped - 1/2 cup shelled pistachios, roughly chopped - 1 teaspoon pure vanilla extract - Additional powdered sugar for dusting (optional) Each ingredient plays a role in creating the perfect cookie. The unsalted butter gives it a rich flavor. Powdered sugar adds sweetness and helps create a tender texture. Flour forms the base, while salt and baking powder enhance the taste and structure. Dried cranberries and pistachios add color and crunch, making each bite delightful. Finally, vanilla extract provides a warm aroma. These ingredients are easy to find at your local store. They also allow you to create cookies that are both tasty and beautiful. Enjoy the process of mixing these items to make a treat everyone will love! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - In a large bowl, cream together 1 cup of unsalted butter and 1/2 cup of powdered sugar. Mix until light and fluffy, about 3-4 minutes. - Pour in 1 teaspoon of pure vanilla extract and blend until mixed. - In another bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of baking powder. - Gradually add these dry ingredients to the butter-sugar mixture. Stir gently until just combined. Be careful not to overmix the dough. - Fold in 1/2 cup of coarsely chopped dried cranberries and 1/2 cup of roughly chopped shelled pistachios. Make sure they are well mixed into the dough. - Divide the dough into two equal halves. Shape each half into a log, about 2 inches in diameter. Wrap each log in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the cookies keep their shape while baking. - After chilling, remove the logs from the refrigerator. Use a sharp knife to slice the logs into rounds, about 1/4 inch thick. - Place the sliced cookies on a baking sheet lined with parchment paper. Make sure to space them about an inch apart to allow for spreading. - Bake the cookies in the preheated oven for 12-15 minutes. You know they are done when the edges are lightly golden. Let them cool for a few minutes before moving them to a wire rack. To make your cookies just right, avoid overmixing the dough. When you add the flour, mix until it's just combined. This helps keep your cookies soft and tender. Next, chill the dough properly before slicing. Wrap your logs in plastic wrap and refrigerate for at least 30 minutes. This keeps your cookies from spreading too much while they bake. For a lovely display, arrange your cookies on a festive platter. This makes them look extra special. You can also garnish with extra cranberries and pistachios. This adds color and makes the platter pop. It's a great way to impress your friends and family. Feel free to experiment with different nuts! You can swap pistachios for walnuts or almonds for a new flavor. Another fun twist is to add orange zest to the dough. This gives your cookies a fresh, bright taste that pairs well with cranberries. Pro Tips Chill the Dough: Ensure you chill the dough for at least 30 minutes. This step is crucial for maintaining the cookie shape during baking. Uniform Slices: Use a sharp knife to cut the logs into even slices, ensuring consistent baking and texture across all cookies. Bake in Batches: If baking multiple trays, rotate them halfway through baking to ensure even cooking and browning. Flavor Variations: Feel free to experiment with different nuts or dried fruits to customize the flavor of your shortbread cookies. {{image_4}} You can change up the flavors in your cookies easily. Substitute dried cranberries with dried cherries or blueberries. This swap gives you a new taste while keeping the texture. You can also use different nuts. Try walnuts or almonds instead of pistachios. This update adds a unique crunch and flavor. If you need to make the cookies gluten-free, use almond flour or coconut flour. Both options work well and keep the cookies delicious. For a vegan version, swap regular butter with plant-based butter. You can also use sugar alternatives to maintain sweetness without animal products. Add some spices to your cookies for a holiday twist. Try cinnamon or nutmeg to warm up the flavors. For a special treat, top your cookies with a chocolate drizzle. This extra touch makes them feel more indulgent and festive. To keep your cranberry pistachio shortbread cookies fresh, store them at room temperature. Place them in an airtight container. This helps to keep them soft and tasty. You can also add a slice of bread inside the container. The bread will help absorb moisture and keep cookies from drying out. If you want to store them longer, consider refrigeration. Wrap the cookies in plastic wrap first. This helps prevent them from absorbing other flavors in the fridge. You can freeze both unbaked dough and baked cookies. For unbaked dough, shape it into logs and wrap them tightly in plastic wrap. Then, place them in a freezer bag. This keeps them fresh for up to three months. When you are ready to bake, slice the chilled dough straight from the freezer. Baked cookies can also be frozen. Place them in a single layer on a baking sheet until frozen. Transfer to an airtight container or freezer bag. To thaw, simply leave them at room temperature for about an hour. If stored correctly, your cookies will last about one week at room temperature. In the fridge, they can last up to two weeks. Always check for signs of spoilage. Look for any off smells or mold. If they feel hard or dry, it's time to toss them. Keep an eye on your cookies, and enjoy them fresh! To make these cookies, start by creaming 1 cup of softened butter with 1/2 cup of powdered sugar. Mix until fluffy. Add 1 teaspoon of pure vanilla extract. In a separate bowl, whisk 2 cups of all-purpose flour, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of baking powder. Gradually mix this into the butter-sugar mix. Finally, fold in 1/2 cup of coarsely chopped dried cranberries and 1/2 cup of roughly chopped pistachios. Shape the dough into logs, chill, slice, and bake at 350°F for 12-15 minutes. To stop cookies from spreading, chill the dough for at least 30 minutes. This helps the butter firm up. Also, ensure you space the cookies at least one inch apart on the baking sheet. Using parchment paper can also help with easy removal and prevent sticking. Yes, you can make the dough ahead of time. After shaping it into logs, wrap them in plastic wrap and store in the fridge for up to three days. You can also freeze the logs for up to three months. Just thaw in the fridge before slicing and baking. You can use plant-based butter or margarine as a substitute for the butter. This can make the cookies dairy-free. However, the texture may vary slightly. Some people also use coconut oil, but this will change the flavor. To get a great crunch, make sure to cream the butter and sugar well. Also, avoid overmixing once you add the flour. Chilling the dough helps too. Bake until the edges are lightly golden. This creates a nice crunch without making them hard. In this post, we covered how to make delicious Cranberry Pistachio Shortbread Cookies. We listed key ingredients, step-by-step instructions, and shared helpful tips for perfect cookies. You learned about flavor swaps and dietary options to fit your needs. Remember, proper chilling and careful mixing can give you that perfect texture. Don’t be afraid to get creative with flavors and presentations. Enjoy baking these treats today!

Cranberry Pistachio Shortbread Cookies

Deliciously buttery shortbread cookies with a delightful combination of dried cranberries and pistachios.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1/2 cup powdered sugar (plus extra for dusting if desired)
  • 2 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/2 cup dried cranberries, coarsely chopped
  • 1/2 cup shelled pistachios, roughly chopped
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy removal of cookies later.
  • In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and powdered sugar. Beat them until the mixture becomes light and fluffy, roughly 3-4 minutes.
  • Pour the vanilla extract into the butter-sugar mixture and blend until fully incorporated.
  • In another bowl, whisk together the all-purpose flour, sea salt, and baking powder until well combined. Gradually add these dry ingredients to the butter mixture, stirring gently until just combined—be careful not to overmix.
  • Carefully fold in the coarsely chopped dried cranberries and pistachios, ensuring they are evenly distributed throughout the dough.
  • On a clean, lightly floured surface, divide the dough into two equal halves. Shape each half into a log approximately 2 inches in diameter. Wrap each log securely in plastic wrap and place in the refrigerator to chill for a minimum of 30 minutes—this will help the cookies maintain their shape during baking.
  • After chilling, take the logs out of the refrigerator and use a sharp knife to slice them into rounds about 1/4 inch thick. Place the sliced cookies on the prepared baking sheet, ensuring they are spaced about an inch apart to allow for spreading.
  • Bake in the preheated oven for 12-15 minutes. The cookies are done when the edges appear lightly golden. Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an elegant presentation, arrange the cookies on a festive platter and sprinkle extra chopped pistachios and cranberries around them.
Keyword cookies, cranberries, pistachios, shortbread