Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies are a delightful treat that combines the rich, buttery flavor of shortbread with the tangy sweetness of cranberries and the crunch of pistachios. Perfect for sharing during holidays, gatherings, or simply enjoying with a cup of tea, these cookies offer a wonderful balance of flavors and textures.
Why make this recipe?
These cookies are not only delicious but also easy to make! The combination of dried cranberries and pistachios gives your standard shortbread a unique twist that will impress your family and friends. Plus, the festive colors of red and green make them a great addition to any holiday cookie platter.
How to prepare Cranberry Pistachio Shortbread Cookies
Ingredients:
- 🧈 1 cup (2 sticks) unsalted butter, softened
- 🍬 1/2 cup powdered sugar
- 🌾 2 cups all-purpose flour
- 🧂 1/2 tsp salt
- 🍦 1/2 tsp vanilla extract
- 🍒 1/2 cup dried cranberries, chopped
- 🥜 1/2 cup pistachios, chopped
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. 🥄
- Gradually add in the flour and salt, mixing until the dough begins to come together. 🌪️
- Stir in the vanilla extract, cranberries, and pistachios until evenly distributed. 🍪
- Form the dough into a log shape, wrap it in plastic wrap, and refrigerate for about 30 minutes. ❄️
- After chilling, slice the log into 1/4 inch thick rounds and place them on a baking sheet lined with parchment paper. 🍽️
- Bake for 12-15 minutes, or until the edges start to slightly brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 🌬️
How to serve Cranberry Pistachio Shortbread Cookies
Serve these delightful cookies on a festive plate during the holidays or alongside your favorite tea or coffee for a sweet afternoon treat. They also make a thoughtful gift when packaged in a decorative box! 🎁
How to store Cranberry Pistachio Shortbread Cookies
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them in an airtight container for up to three months. Just make sure to layer them with parchment paper to prevent sticking! ❄️
Tips for preparing Cranberry Pistachio Shortbread Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Chop the cranberries and pistachios finely for better distribution in the dough.
- If the dough feels too dry, add a teaspoon of milk to help it come together.
- Feel free to experiment with other nuts or dried fruits!
Variations
If you’re looking for a twist, you can add some orange zest for a citrusy flavor or substitute almonds for the pistachios. Dark chocolate chips can also be a lovely addition for chocolate lovers! 🍊🍫
FAQs
1. Can I use salted butter instead of unsalted?
Yes, but if you do, omit the added salt in the recipe.
2. Can I use fresh cranberries instead of dried?
Dried cranberries work best for this recipe, but if using fresh, remember to add sugar to balance the tartness.
3. How do I know when the cookies are done baking?
Look for a slight golden edge on the bottom of the cookies; that indicates they are ready to be taken out of the oven.
Enjoy these festive Cranberry Pistachio Shortbread Cookies! 🎉