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Buttery Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies - featured image
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These Buttery Cranberry Pistachio Shortbread Cookies are a happy accident turned holiday favorite. Tart dried cranberries and crunchy pistachios are folded into a rich, buttery shortbread dough for a cookie that’s crumbly, tender, and absolutely irresistible.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup (100g) dried cranberries
  • ¾ cup (90g) shelled pistachios, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the vanilla extract until just combined, about 10 seconds.
  4. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the butter mixture, mixing on low speed. Stop as soon as the dough comes together—it should look crumbly but hold together when pressed.
  5. Add the dried cranberries and chopped pistachios to the dough. Use a spatula or your hands to fold them in evenly.
  6. Turn the dough out onto a lightly floured surface. Divide it in half. Shape each half into a log about 2 inches (5 cm) in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes.
  7. Once the dough is firm, unwrap the logs and slice them into ¼-inch (6 mm) rounds. Place them on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
  8. Bake for 12 to 14 minutes, or until the edges are just starting to turn golden brown. The centers will look slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

Chilling the dough is crucial for the cookies to hold their shape. If you skip it, the cookies will spread more and be thinner. For best flavor, make the cookies a day ahead—they taste even better the next day. Store in an airtight container at room temperature for up to one week, or freeze for up to three months.

Nutrition

Keywords: shortbread cookies, cranberry pistachio cookies, holiday cookies, easy cookie recipe, buttery shortbread

Find it online: https://sunnysavory.com/buttery-cranberry-pistachio-shortbread-cookies-easy-holiday-recipe/