Description
Cranberry Pistachio Shortbread Cookies are buttery, tender, and subtly sweet cookies featuring tart dried cranberries and crunchy pistachios. These festive cookies are perfect for holiday gatherings or cozy snacks, combining rich vanilla flavor with a delicate crumbly texture. They are easy to make with simple ingredients and baked to golden perfection.
Ingredients
Scale
Cookies
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 cup dried cranberries (chopped)
- 1/2 cup pistachios (chopped)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale in color, about 2-3 minutes. This process incorporates air for tender cookies.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with a sweet, fragrant aroma.
- Incorporate Flour: Gradually add the all-purpose flour to the butter mixture, stirring just until combined. The dough should be soft but not sticky, ensuring a delicate crumb.
- Fold in Cranberries and Pistachios: Gently fold the chopped dried cranberries and pistachios evenly into the dough for bursts of tartness and crunch.
- Chill the Dough: Divide the dough into two halves and form each into a flat disc about 1 inch thick. Wrap each in plastic wrap and chill in the refrigerator for at least 30 minutes, which makes rolling easier.
- Roll Out Dough: On a lightly floured surface, unwrap and roll each chilled disc to approximately 1/4-inch thickness to ensure even baking.
- Cut Cookies: Use a cookie cutter or knife to cut the dough into rounds or desired shapes. Transfer the shaped cookies to the prepared baking sheet.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges begin to turn a light golden brown. Watch carefully to avoid over-baking.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. This allows them to firm up to the perfect texture.
- Serve and Enjoy: Once cooled, serve these luxurious shortbread cookies with their beautiful balance of buttery richness, sweet cranberry bursts, and crunchy pistachios as a delightful treat for any occasion.
Notes
- Be sure to chill the dough for at least 30 minutes to make rolling easier and prevent spreading during baking.
- You can substitute pecans or walnuts for pistachios if preferred.
- For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Adjust baking time slightly if rolling cookies thinner or thicker to avoid over- or under-baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: shortbread cookies, cranberry pistachio cookies, holiday cookies, buttery cookies, festive treats, vanilla cookies
