If you’re on the hunt for a treat that perfectly captures the spirit of the season, look no further than this Cranberry Pistachio Shortbread: A Festive Holiday Recipe. These buttery, crumbly cookies combine the tart brightness of dried cranberries with the rich, nutty crunch of pistachios, creating a symphony of flavors and textures that feel both indulgent and comforting. Whether you’re baking for a holiday party or simply craving a cozy snack, this recipe balances simplicity and elegance, making it a must-have staple for your festive baking repertoire.
Ingredients You’ll Need
The beauty of this Cranberry Pistachio Shortbread: A Festive Holiday Recipe lies in its straightforward ingredient list. Each component plays a crucial role, from the richness of butter to the tangy sweetness of cranberries and the satisfying crunch of pistachios, building layers of flavor that are both classic and exciting.
- All-purpose flour, 2 cups (250g): The foundation for your shortbread’s tender, crumbly texture.
- Powdered sugar, 1/2 cup (100g): Adds sweetness while helping to create that melt-in-your-mouth softness.
- Salt, 1/4 teaspoon: Enhances all the flavors and balances the sweetness beautifully.
- Unsalted butter, 1 cup (2 sticks), chilled and cubed: Key for that rich, buttery crumb—always use cold butter for the best texture.
- Dried cranberries, 1/2 cup (60g), finely chopped: Their tartness cuts through the richness and adds bursts of festive color.
- Shelled pistachios, 1/2 cup (40g), roughly chopped: Offers a satisfying crunch and vibrant green hue that feels so seasonal.
- Vanilla extract, 1 teaspoon: Brings a warm, aromatic note that ties everything together.
- Optional coarse sugar for sprinkling: Adds a delightful sparkle and extra crunch on top.
How to Make Cranberry Pistachio Shortbread: A Festive Holiday Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, powdered sugar, and salt. This ensures that the sugar and salt are evenly distributed throughout the flour, setting a perfect base for the buttery dough. Keeping this mixture well combined prevents pockets of salt or sugar in your shortbread, keeping every bite balanced.
Step 2: Cut in the Butter
Add your chilled, cubed butter to the dry ingredients. Using a pastry blender or your fingers, work the butter into the flour mixture until it looks like coarse crumbs with small, pea-sized butter pieces still visible. This texture is crucial because when baked, it creates those tender pockets and flaky layers that make shortbread so irresistible. Be careful not to overmix or the cookies will become dense.
Step 3: Add Cranberries, Pistachios, and Vanilla
Fold in the finely chopped cranberries and roughly chopped pistachios, making sure they’re evenly scattered throughout the dough. Then, gently stir in the vanilla extract. This step infuses the dough with bursts of flavor and adds a festive look from the red and green additions.
Step 4: Chill the Dough
Turn the dough onto a lightly floured surface and gently press it into a rectangle or disc about 1 inch thick. Avoid kneading to keep the texture light. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling is vital; it firms up the butter, helping the shortbread maintain shape during baking and enhancing its flaky texture.
Step 5: Prepare to Bake
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This lower temperature allows the shortbread to bake evenly without browning too quickly, preserving the delicate buttery flavor.
Step 6: Roll and Cut the Dough
After chilling, let the dough sit at room temperature for about 10 minutes so it’s easier to roll. Roll it out on a floured surface to about 1/4 inch thick. Use your favorite cookie cutter or simply slice into squares or rectangles. The shapes are totally up to you and can add a personal touch to your baking.
Step 7: Bake Until Golden
Arrange your cut shortbread on the baking sheet, spacing them out a bit. Sprinkle coarse sugar on top if you want that extra sparkle and crunch. Bake for 15 to 20 minutes or until the edges are lightly golden. The smell that fills your kitchen at this point will have you dreaming of the holidays!
Step 8: Cool and Store
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is key for getting that perfect snap when you bite in. Once cool, store them in an airtight container to keep them fresh and delicious for up to a week.
How to Serve Cranberry Pistachio Shortbread: A Festive Holiday Recipe
Garnishes
To make your Cranberry Pistachio Shortbread: A Festive Holiday Recipe look even more inviting, consider sprinkling coarse sugar or even a tiny dusting of powdered sugar right before serving. For a pop of color, you could also drizzle a bit of white chocolate or arrange a few whole pistachios on top of each cookie.
Side Dishes
These shortbreads pair beautifully with a cup of hot tea flavored with citrus or spice, or a rich cup of coffee. For a holiday gathering, they complement mulled wine or even eggnog perfectly. The tartness of the cranberries and nutty pistachios balance creamy or spiced beverages wonderfully.
Creative Ways to Present
For a festive presentation, layer these cookies in a decorative tin lined with parchment paper. You could also tie small stacks with a festive ribbon to gift them to friends and family—they make for an irresistible homemade holiday present. Another fun idea is to serve alongside a cheese board with soft cheeses and fruit for elegant holiday entertaining.
Make Ahead and Storage
Storing Leftovers
Keep your Cranberry Pistachio Shortbread: A Festive Holiday Recipe fresh by storing the cookies in an airtight container at room temperature. They’ll stay crisp and flavorful for up to one week, making it easy to bake ahead for holiday guests or casual treats throughout the week.
Freezing
If you want to save these for later, freeze the dough before baking or the baked cookies themselves. Wrap the dough tightly in plastic and foil, then freeze for up to three months. When ready, thaw overnight in the fridge and bake as directed. Baked cookies can be frozen similarly in sealed containers or freezer bags.
Reheating
To enjoy the shortbread warm, simply pop the baked cookies in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This will refresh their buttery aroma and soften them just slightly, as though they were freshly baked.
FAQs
Can I substitute the pistachios with another nut?
Yes! While pistachios add a distinctive flavor and color perfect for holidays, you can swap them with chopped almonds, pecans, or walnuts. Just keep in mind the texture and flavor will shift slightly, but the shortbread will still be delicious.
What if I don’t have dried cranberries?
If dried cranberries aren’t available, dried cherries or raisins make great alternatives. They add a similar chewy texture and sweetness. Fresh cranberries are not ideal as they contain more moisture and may affect the dough consistency.
Is it important to chill the dough?
Absolutely! Chilling helps the butter firm up and the dough to solidify, preventing the cookies from spreading too much while baking and helping to develop that signature crumbly texture you want in shortbread.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Make sure the blend includes xanthan gum or another binder for structure. The texture might be slightly different, but the flavor will remain festive and delicious.
How long do the cookies stay fresh?
Stored in an airtight container at room temperature, these shortbreads will stay fresh for about one week. Beyond that, they may start to lose their signature crispness, although they’ll still taste good for a little longer.
Final Thoughts
Making this Cranberry Pistachio Shortbread: A Festive Holiday Recipe is like embracing the heart of the holiday season in cookie form. It’s simple enough for any home baker and beautiful enough to share with loved ones. I truly hope you give these festive gems a try—they’re sure to become a treasured holiday tradition in your kitchen, loved by everyone lucky enough to taste them.
Print
Cranberry Pistachio Shortbread: A Festive Holiday Recipe
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
Cranberry Pistachio Shortbread is a delightful festive holiday treat featuring buttery, crumbly shortbread loaded with tart dried cranberries and crunchy pistachios. This easy-to-make cookie recipe combines classic flavors with a festive twist, perfect for gifting or enjoying with a cup of tea during holiday celebrations.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) powdered sugar
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup (60g) dried cranberries, finely chopped
- 1/2 cup (40g) shelled pistachios, roughly chopped
Optional
- Coarse sugar for sprinkling
Instructions
- Combine Dry Ingredients: Whisk together flour, powdered sugar, and salt in a large bowl until thoroughly combined. Set aside.
- Cut in the Butter: Add chilled, cubed butter to the dry ingredients. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces remaining. Be careful not to overmix.
- Add Cranberries, Pistachios, and Vanilla: Stir in the finely chopped dried cranberries and roughly chopped pistachios until evenly distributed. Gently mix in the vanilla extract.
- Form the Dough: Lightly flour your work surface. Turn the dough out and gently press it into a cohesive rectangle or disc about 1 inch thick. Avoid kneading to keep the texture tender. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Roll and Cut Dough: Remove the chilled dough and let it sit at room temperature for 10 minutes to soften slightly. On a lightly floured surface, roll the dough out to 1/4-inch thickness. Use a cookie cutter or knife to cut the dough into desired shapes.
- Arrange and Sprinkle: Place the cut shortbread cookies on the prepared baking sheet, leaving space between each. Optionally, sprinkle the tops with coarse sugar for added sparkle and crunch.
- Bake: Bake in the preheated oven for 15-20 minutes or until the edges turn lightly golden brown, indicating they are done.
- Cool and Store: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store cooled shortbread in an airtight container at room temperature for up to a week.
Notes
- Do not overmix the dough when cutting in the butter to maintain a tender, crumbly texture.
- Chilling the dough is crucial to prevent spreading during baking and retain shape.
- Letting the dough sit slightly after refrigeration makes rolling easier without softening too much.
- Use parchment paper or a silicone mat to prevent sticking and ease cleanup.
- Store cookies in an airtight container to maintain freshness and prevent them from becoming stale.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
