Easy Cranberry Pistachio Shortbread Cookies Recipe

Introduction

There's something truly magical about the combination of tart cranberries and nutty pistachios nestled in buttery shortbread. Not only do these Cranberry Pistachio Shortbread Cookies look festive with their red and green specks, but also they offer a perfect balance of flavors that will delight your taste buds. These cookies are remarkably easy to make, yet they look impressive enough to gift or serve at special gatherings.

In fact, I developed this recipe after years of experimenting with different shortbread variations. The cranberry pistachio version quickly became a family favorite, especially during the holiday season. However, these delightful treats taste wonderful year-round!

Why You'll Love These Cranberry Pistachio Shortbread Cookies

First of all, these cookies require just a handful of ingredients that you likely already have in your pantry. Additionally, the dough can be prepared ahead of time and refrigerated until you're ready to bake.

Moreover, these Cranberry Pistachio Shortbread Cookies offer:

• Buttery, melt-in-your-mouth texture
• Beautiful red and green accents from the mix-ins
• Sweet and salty flavor profile
• Make-ahead convenience
• Perfect gift-giving potential

Furthermore, they're versatile enough to enjoy with afternoon tea or as a light dessert after dinner.

Ingredients You'll Need

To begin with, gather these simple ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup dried cranberries, roughly chopped
• 2/3 cup shelled pistachios, roughly chopped

As well as measuring your ingredients accurately, make sure your butter is properly softened for the best texture in your Cranberry Pistachio Shortbread Cookies.

Step-by-Step Instructions

Preparing the Dough

1. First, cream together the softened butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
2. Then, add the vanilla extract and almond extract (if using) and mix until well combined.
3. Meanwhile, in a separate bowl, whisk together the flour and salt.
4. Subsequently, add the flour mixture to the butter mixture gradually, mixing on low speed until just combined.
5. Finally, fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.

Shaping and Chilling

1. At this point, divide the dough in half and shape each portion into a log about 2 inches in diameter.
2. Next, wrap each log tightly in plastic wrap.
3. Afterward, refrigerate the dough logs for at least 2 hours, or overnight. This firms up the dough and helps the Cranberry Pistachio Shortbread Cookies maintain their shape during baking.

Baking

1. When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Then, unwrap the chilled dough logs and slice into rounds about 1/4 inch thick.
3. Next, place the cookie rounds on the prepared baking sheets, spacing them about 1 inch apart.
4. After that, bake for 12-15 minutes, or until the edges are just beginning to turn golden.
5. Once baked, allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips for Perfect Cranberry Pistachio Shortbread Cookies

For instance, if you want extra sparkle, you can roll the dough logs in granulated sugar before slicing and baking. Similarly, a light dusting of powdered sugar after baking adds an elegant touch.

In addition, here are some troubleshooting tips:

• If your dough is too crumbly, add a teaspoon of milk to help it come together.
• Conversely, if your dough is too soft, refrigerate it for longer before slicing.
• For best results, use a sharp knife to cut through the cranberries and pistachios cleanly.

Variations to Try

Although this classic recipe for Cranberry Pistachio Shortbread Cookies is wonderful as is, you can experiment with these variations:

1. For example, dip half of each cooled cookie in melted white chocolate for an extra touch of sweetness.
2. Alternatively, add 1 teaspoon of orange zest to the dough for a citrusy twist.
3. Besides, you could substitute dried cherries for the cranberries if preferred.

Storage and Freezing

Importantly, these Cranberry Pistachio Shortbread Cookies store wonderfully. Keep them in an airtight container at room temperature for up to 1 week.

Furthermore, the unbaked dough logs can be frozen for up to 3 months. Simply wrap them well in plastic wrap and then in aluminum foil before freezing. When needed, thaw the dough in the refrigerator overnight before slicing and baking.

Why These Cranberry Pistachio Shortbread Cookies Make Perfect Gifts

Above all, homemade cookies show thoughtfulness and care. Therefore, consider packaging these Cranberry Pistachio Shortbread Cookies in decorative tins or boxes lined with parchment paper for holiday gifts or hostess presents.

In contrast to store-bought options, these homemade treats offer authentic flavor and the personal touch that makes any gift special.

Conclusion

These Cranberry Pistachio Shortbread Cookies are truly a delight to make and share. The bright pops of cranberry and the nutty crunch of pistachios transform a simple shortbread into something extraordinary. Whether you're baking for a holiday cookie exchange, preparing gifts, or simply treating yourself, this recipe is sure to become a favorite.

In summary, with their buttery texture, festive appearance, and balanced flavors, these Cranberry Pistachio Shortbread Cookies deserve a place in your regular baking rotation. Consequently, I hope you'll try this recipe soon and enjoy the wonderful combination of flavors as much as my family does!