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This buttery cranberry pistachio shortbread recipe transforms simple ingredients into an elegant cookie that balances sweet, tart, and nutty flavors perfectly. The vibrant red cranberries and green pistachios create a festive look that makes these cookies ideal for holiday gatherings or homemade gifts.
I first created these cookies when looking for something special yet simple to include in holiday gift boxes. The recipe has since become my signature holiday offering, with friends and family requesting them before I even plan my baking schedule.
Ingredients
- Unsalted butter: At room temperature ensures proper creaming and creates that melt in your mouth texture shortbread is famous for
- Powdered sugar: Gives the cookies their delicate crumbly texture while providing just enough sweetness
- Vanilla extract: Adds warmth and depth to the buttery base
- All purpose flour: Provides structure without making the cookies tough
- Salt: Balances the sweetness and enhances all other flavors
- Dried cranberries: Offer tart contrast and festive color look for ones without added oil for best texture
- Pistachios: Add nutty flavor and beautiful green color select unsalted ones to control the overall salt level
How To Make Cranberry Pistachio Shortbread Cookies
- Cream the butter and sugar:
- Beat room temperature butter and powdered sugar together for 3 to 4 minutes until very light and fluffy. This incorporates air into the mixture which gives the cookies their perfect texture. Scrape down the sides of the bowl occasionally for even mixing. Add vanilla and beat just until incorporated.
- Add dry ingredients:
- Add flour and salt to the butter mixture and mix on low speed just until combined. Overmixing at this stage can develop gluten and make your cookies tough. The dough should come together but still look somewhat crumbly.
- Incorporate the mix ins:
- Fold in cranberries and pistachios using a rubber spatula until evenly distributed throughout the dough. Work gently to maintain the texture of the dough while ensuring the add ins are well distributed.
- Shape the dough:
- Form the dough into a log approximately 2 inches in diameter. Wrap tightly in plastic wrap or parchment paper and roll on the counter to create an even cylinder. Alternatively press into a lined 8 inch square pan for bar cookies.
- Chill thoroughly:
- Refrigerate the dough for at least 2 hours or up to 3 days. This step is crucial as it allows the butter to firm up again giving your cookies their characteristic sandy texture and preventing spreading during baking.
- Slice and bake:
- Preheat oven to 325°F. Cut chilled dough log into 1/4 inch thick slices using a sharp knife. Place cookies on parchment lined baking sheets about 1 inch apart. If using a pan cut into squares or rectangles before baking.
- Bake to perfection:
- Bake for 15 to 18 minutes until the edges are just barely golden. The cookies will still be quite pale when done. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Pistachios are truly the star ingredient in these cookies. I discovered their magic when experimenting with different nuts and fell in love with how their subtle flavor complements the buttery shortbread. My grandmother always said a proper shortbread needs something special to elevate it from good to unforgettable and these pistachios do exactly that.
Gifting Ideas
These cookies make wonderful homemade gifts during the holiday season. Stack them in decorative tins separated by parchment paper or package them in cellophane bags tied with festive ribbon. For an extra special touch include a handwritten recipe card so recipients can recreate them. The vibrant red and green colors make them particularly attractive as gifts during Christmas.
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Storage and Shelf Life
Store cooled cookies in an airtight container at room temperature for up to one week. The flavor actually improves after a day or two as the vanilla notes deepen and the cranberries soften slightly. For longer storage freeze baked cookies for up to 3 months in a freezer safe container with parchment between layers. Thaw at room temperature for about 30 minutes before serving.
Flavor Variations
The basic shortbread recipe works as a wonderful canvas for different flavor combinations. Try swapping the cranberries for dried cherries or blueberries. Replace pistachios with toasted pecans walnuts or almonds. Add citrus zest for a bright note consider orange with cranberry or lemon with blueberry. For chocolate lovers add mini chocolate chips instead of fruit. White chocolate drizzled over the cooled cookies adds an elegant touch for special occasions.
Serving Suggestions
Serve these cookies with afternoon tea or coffee for a simple yet elegant treat. They pair beautifully with dessert wines especially sweet fortified options like port. Create a holiday cookie platter with these as the centerpiece surrounded by other festive treats. For a special dessert course crumble the cookies over vanilla ice cream and top with a touch of caramel sauce.
These cranberry pistachio shortbread cookies combine simplicity with elegance making them perfect for both everyday enjoyment and special occasions. The contrast of buttery shortbread studded with tart cranberries and nutty pistachios creates a memorable cookie that will quickly become a tradition in your home as it has in mine.
Frequently Asked Questions
- → How do I avoid overmixing the dough?
Mix the dough just until the flour is incorporated to prevent overworking it. Overmixing can lead to tough cookies.
- → Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries may release more moisture, so you might need to adjust the dough consistency for the best texture.
- → How should I store these cookies?
Store them in an airtight container at room temperature for up to a week, or freeze them for longer shelf life.
- → Can I substitute pistachios with another nut?
Yes, pecans, walnuts, or almonds can be used as substitutes while maintaining a delicious flavor profile.
- → What’s the best way to slice the dough for uniform cookies?
Use a sharp knife and chill the dough thoroughly before slicing to ensure even cookies with clean edges.