CRANBERRY PISTACHIO SHORTBREAD
These cranberry pistachio shortbread cookies are buttery, crisp, and packed with a sweet-tart cranberry flavor and crunchy pistachios. They’re perfect for holiday gifting or enjoying with a warm cup of tea.
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup dried cranberries chopped
- ½ cup pistachios chopped
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour and salt. Set aside.
Make the Dough:
- In a large bowl, beat the butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix well. Gradually add the dry ingredients, stirring until combined. Fold in the chopped cranberries and pistachios.
Shape the Dough:
- Roll the dough into a log about 1 ½ inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.
Slice and Bake:
- Once chilled, slice the dough into ¼-inch thick rounds and place them on the prepared baking sheet. Bake for 12–15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve:
- Enjoy these buttery, nutty shortbread cookies with a hot cup of tea or coffee!
Notes
Make Ahead:
The dough can be made ahead and stored in the refrigerator for up to 2 days before slicing and baking. You can also freeze the dough for up to 1 month. Customizing the Flavor:
For a different twist, add orange zest to the dough for a citrusy flavor or swap the pistachios for chopped walnuts for a milder nutty taste. Serving Suggestions:
These shortbread cookies are perfect for holiday cookie trays, gifting, or enjoying with a cozy cup of tea or coffee. Allergy-Friendly Options:
For a dairy-free version, substitute the butter with a plant-based butter alternative. Storage Tips:
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies in an airtight container for up to 1 month.
The dough can be made ahead and stored in the refrigerator for up to 2 days before slicing and baking. You can also freeze the dough for up to 1 month. Customizing the Flavor:
For a different twist, add orange zest to the dough for a citrusy flavor or swap the pistachios for chopped walnuts for a milder nutty taste. Serving Suggestions:
These shortbread cookies are perfect for holiday cookie trays, gifting, or enjoying with a cozy cup of tea or coffee. Allergy-Friendly Options:
For a dairy-free version, substitute the butter with a plant-based butter alternative. Storage Tips:
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies in an airtight container for up to 1 month.