Description
Cranberry Pistachio Shortbread Cookies are delightfully crisp on the edges and tender in the center, bursting with buttery richness. The tart dried cranberries and crunchy pistachios add a pleasing texture and flavor contrast to the soft shortbread base. Easy to make, these cookies keep well for days and are perfect for gifting or enjoying alongside tea or coffee.
Ingredients
Shortbread Base
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- ¼ teaspoon fine sea salt
Add-ins
- ½ cup (60 g) dried cranberries
- ½ cup (65 g) shelled unsalted pistachios, roughly chopped
Instructions
- Prepare the dough. In a large mixing bowl, cream the softened unsalted butter with powdered sugar until the mixture is light and fluffy. Blend in the vanilla extract thoroughly to infuse flavor.
- Add dry ingredients. Gradually sift in the all-purpose flour and fine sea salt. Gently fold the mixture to combine, ensuring the dough forms without overmixing, preserving its tender texture.
- Incorporate cranberries and pistachios. Fold in the dried cranberries and roughly chopped pistachios evenly throughout the dough, distributing them to provide consistent flavor and crunch.
- Shape the cookies. Roll the dough into a log approximately 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to firm up and make slicing easier.
- Slice and arrange. Preheat your oven to 350°F (175°C). Remove the dough from the fridge and slice into roughly ¼-inch thick rounds. Arrange the cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart to allow for slight spreading.
- Bake the cookies. Bake in the preheated oven for approximately 15 minutes or until the edges turn a delicate golden brown while the centers remain tender.
- Cool and store. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days or freeze for extended storage.
Notes
- If dried cranberries are very dry, soak them in warm water for 5 minutes, then pat dry before incorporating into the dough to keep the cookies moist.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies in a sealed container and thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
