Oh, let me tell you about my absolute favorite treat for the holidays—cranberry pistachio shortbread cookies! These little gems are not only bursting with flavor, but they also bring a beautiful splash of color to any festive gathering. I remember the first time I made these cookies; I was hosting a cozy holiday party, and as soon as the aroma of buttery sweetness mixed with tart cranberries and crunchy pistachios filled my kitchen, I knew I had something special. Everyone raved about them, and now, they’ve become a cherished tradition in my home. Trust me, you’ll want to whip up a batch (or two!) of these delightful cookies to share—and savor—this season!
Ingredients List
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pistachios
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
How to Prepare Cranberry Pistachio Shortbread Cookies
Prepping the Dough
Alright, let’s get our hands a little buttery! First things first, preheat your oven to 350°F (175°C) so it’s nice and warm when your cookies are ready to bake. In a large mixing bowl, cream together the softened butter and powdered sugar until it’s all light and fluffy—about 2-3 minutes should do the trick. This step is crucial because it sets the stage for that melt-in-your-mouth texture we love! Next, add in the vanilla extract and mix well. Now, gradually sift in the all-purpose flour and salt, mixing just until combined. Don’t overdo it—just a gentle fold here! Finally, toss in those vibrant chopped cranberries and crunchy pistachios, and give it all a good mix until everything is evenly distributed. Once you’ve got your dough ready, shape it into logs, wrap them in plastic wrap, and pop them in the fridge for at least 30 minutes. This chilling step is key for keeping those lovely cookies from spreading too much while baking.
Shaping and Baking
Now that our dough is nicely chilled, it’s time to shape those logs into delicious cookies! Take the logs out of the fridge and slice them into 1/4 inch thick rounds. This thickness is just perfect for achieving that delightful shortbread texture, so try to be consistent with your slices. Place the rounds on a baking sheet lined with parchment paper, giving them a little space to breathe. Bake them in your preheated oven for about 12-15 minutes, or until they’re lightly golden around the edges. Ooh, the aroma will be heavenly! Once they’re done, let them cool on a wire rack before serving. This is where the magic happens, as they’ll firm up a bit more. And believe me, the wait is worth it—your cranberry pistachio shortbread cookies will be a show-stopper!
Tips for Success
To make sure your cranberry pistachio shortbread cookies turn out absolutely perfect, here are some of my tried-and-true tips! First off, make sure your butter is truly softened—this helps create that dreamy, creamy texture. If you’ve forgotten to take it out ahead of time, just cut it into small cubes and let it sit for a bit, or microwave it for just a few seconds (don’t melt it!).
When it comes to mixing, remember, less is more! Overmixing can lead to tough cookies, so fold in the flour and add-ins gently. And if you want your cookies to have that lovely crunch, don’t skimp on the pistachios—they add not just flavor but a beautiful texture contrast!
Also, be sure to let the cookies cool on a wire rack after baking. This is crucial for achieving that perfect shortbread crumb! Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage. Trust me, these cookies are just as tasty after freezing—just let them thaw on the counter. Happy baking!
Nutritional Information
Just a quick note—nutrition facts can vary based on the specific ingredients and brands you use, so take these values as a general guide. Each cranberry pistachio shortbread cookie has about 120 calories, with 8 grams of fat (5 grams of which are saturated). You’ll also find 4 grams of sugar and 50 milligrams of sodium in each delightful bite. These cookies are a sweet treat, and while they’re a bit indulgent, they’re perfect for sharing during the festive season. Enjoy them, but remember to savor every bite!
Why You’ll Love This Recipe
- Quick and Easy Preparation: With straightforward steps, you can whip up a batch of these cranberry pistachio shortbread cookies in no time, making them perfect for any occasion!
- Festive Appeal: The vibrant colors of cranberries and pistachios not only make these cookies a treat for the taste buds but also a beautiful addition to your holiday spread.
- Delicious Flavor: The buttery, crumbly texture combined with the sweet-tart cranberries and nutty pistachios creates a flavor explosion that’s simply irresistible.
- Perfect for Sharing: These cookies are a crowd-pleaser, making them ideal for gifting or serving at holiday gatherings—everyone will want to try them!
- Customizable: Feel free to switch up the nuts or dried fruits to suit your taste, allowing for endless variations of this delightful cookie.
Serving Suggestions
These cranberry pistachio shortbread cookies are delightful on their own, but if you want to elevate your holiday spread, here are a few fun ideas to consider! Pair them with a warm cup of spiced chai or a rich hot chocolate for a cozy treat that’ll warm you from the inside out. The flavors of the cookies complement the warmth of these beverages beautifully.
You could also serve them alongside a platter of assorted holiday cheeses, like creamy brie or sharp cheddar, which creates a lovely contrast of flavors. And don’t forget about fresh fruit! Slices of crisp apples or juicy pears add a refreshing touch to balance the richness of the cookies.
For a festive touch, arrange your cranberry pistachio shortbread cookies on a decorative plate with some seasonal decorations like holly or a sprinkle of powdered sugar for a snowy effect. Trust me, your guests will be impressed! Whether it’s for a holiday party or a cozy evening at home, these serving suggestions will make your cookies shine even brighter!
FAQ Section
Can I use other nuts instead of pistachios?
Absolutely! While pistachios add a lovely crunch and flavor, you can easily substitute them with walnuts or almonds if you prefer. Just chop them up and follow the same instructions!
How do I know when my cookies are done baking?
Keep an eye on those cookies! They’re done when they’re lightly golden around the edges. If you see any browning on the bottom, it’s time to take them out. They’ll firm up a bit more as they cool, so don’t worry if they seem slightly soft at first.
Can I make the dough ahead of time?
Yes! You can prepare the dough ahead and store it in the fridge for up to 3 days. Just remember to wrap it tightly in plastic wrap or place it in an airtight container. When you’re ready to bake, slice and bake them straight from the fridge!
What’s the best way to store leftover cookies?
To keep your cranberry pistachio shortbread cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze beautifully—just let them thaw on the counter before enjoying!
Can I add more cranberries to the recipe?
Definitely! If you love the tartness of cranberries, feel free to add a bit more. Just keep in mind that too much moisture can affect the dough consistency, so you may want to reduce the amount of flour slightly if you’re going for a cranberry overload!
Storage & Reheating Instructions
To keep your cranberry pistachio shortbread cookies fresh and delicious, storing them properly is key! Once they’ve cooled completely, place them in an airtight container at room temperature. They should stay tasty for up to a week—perfect for savoring a little holiday cheer each day!
If you want to keep your cookies longer, you can easily freeze them. Just wrap each cookie tightly in plastic wrap or place them in a freezer-safe bag, and they’ll stay good for up to two months. When you’re ready to enjoy them, simply let them thaw on the counter for about 15-20 minutes. No need to reheat, as they’re delightful at room temperature, but if you prefer them warm, you can pop them in a preheated oven at 300°F (150°C) for about 5 minutes. Trust me, that buttery aroma will fill your kitchen, and you’ll be ready to indulge once again!
Print
Cranberry Pistachio Shortbread Cookies: 5 Festive Delights
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Cranberry pistachio shortbread cookies are a delicious treat with a festive twist.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pistachios
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the butter and powdered sugar together.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until combined.
- Fold in the cranberries and pistachios.
- Shape the dough into logs and wrap in plastic wrap.
- Chill the logs in the refrigerator for at least 30 minutes.
- Slice the logs into 1/4 inch thick rounds.
- Place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until lightly golden.
- Let cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- Substitute walnuts for pistachios if desired.
- These cookies freeze well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cranberry pistachio shortbread cookies, shortbread cookies, holiday cookies
