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
Scale
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
