There’s something magical about baking cookies, isn’t there? The way the warm, buttery aroma fills your kitchen and brings back those cozy memories of childhood. Today, I’m thrilled to share my recipe for cranberry pistachio shortbread cookies! These little gems are not just your average cookies; they’re a delightful blend of flavors and textures. The buttery richness of shortbread pairs perfectly with the tartness of dried cranberries and the crunch of pistachios. Trust me, every bite is a little piece of heaven! Whether you’re baking for a festive occasion or just treating yourself, these cookies are sure to impress. I can already hear the compliments rolling in!
Ingredients List
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup chopped pistachios
- 1/2 cup dried cranberries, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How to Prepare Cranberry Pistachio Shortbread Cookies
Step-by-Step Instructions
Alright, let’s dive into the fun part! Making these cranberry pistachio shortbread cookies is easier than you might think, and I promise the results will be absolutely worth it. Here’s how to get started:
- First off, you’ll want to preheat your oven to 350°F (175°C). This is super important because you want those cookies to bake evenly and come out perfectly golden!
- In a large mixing bowl, cream together the softened butter and powdered sugar until it’s smooth and fluffy. This step is crucial for achieving that melt-in-your-mouth texture we all love.
- Next, add in the vanilla extract and salt. Give it a good mix until everything is well combined. The vanilla really adds a lovely depth of flavor!
- Now, it’s time to introduce the flour. Gradually add the all-purpose flour, mixing gently until just combined. You don’t want to overmix here; just until the flour disappears.
- Then, fold in those gorgeous chopped pistachios and dried cranberries. This is where the magic happens! The colors and textures come together beautifully.
- Once your dough is ready, shape it into logs—about 1.5 inches in diameter works well. Wrap them tightly in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling helps the cookies hold their shape while baking.
- After an hour, take the logs out and slice them into 1/4-inch thick rounds. Place these delightful rounds on a baking sheet lined with parchment paper, giving them a little space to spread.
- Bake the cookies in your preheated oven for about 12-15 minutes, or until the edges are lightly golden. Your kitchen will smell heavenly at this point!
- Finally, let the cookies cool on a wire rack before serving. This step ensures they firm up nicely and are just the right texture when you take that first bite.
And there you have it! These steps will lead you to the most amazing cranberry pistachio shortbread cookies that everyone will adore. Happy baking!
Why You’ll Love This Recipe
- Quick Preparation: You can whip these cookies up in no time! With just a few simple steps, you’ll have a delicious batch ready to enjoy.
- Delightful Taste: The combination of buttery shortbread with tart cranberries and crunchy pistachios creates a flavor explosion in every bite. Trust me, it’s a crowd-pleaser!
- Festive Appearance: The vibrant colors of the cranberries and pistachios make these cookies a stunning addition to any holiday platter or dessert table.
- Great for Sharing: These cookies are perfect for gifting! Wrap them up in a cute box or tin, and watch the smiles light up when friends and family receive them.
- Versatile: Whether you enjoy them with a cup of tea, coffee, or as a sweet treat after dinner, these cookies fit right in any occasion.
Tips for Success
To ensure your cranberry pistachio shortbread cookies turn out perfectly every time, here are a few handy tips I’ve gathered from my baking adventures:
- Chill Longer: Don’t rush the chilling process! If you prefer firmer cookies, feel free to chill the dough for an extra 30 minutes. It makes a world of difference in texture.
- Use Quality Ingredients: Since this recipe is all about the buttery goodness, use high-quality unsalted butter for the best flavor. Trust me, it’s worth it!
- Watch Your Oven: Every oven is a little different, so keep an eye on your cookies as they bake. You want them to be golden around the edges but still soft in the center.
- Experiment with Mix-Ins: Feel free to customize the cookies! Try adding orange zest or even swapping in different nuts if pistachios aren’t your thing. The possibilities are endless!
With these tips, you’ll be well on your way to cookie perfection. Happy baking!
Nutritional Information
Alright, let’s talk about the nutrition behind these delightful cranberry pistachio shortbread cookies! While they’re certainly a treat to indulge in, it’s always nice to know what’s in them. Here’s an estimated breakdown per cookie:
- Calories: 120
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 50mg
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 4g
- Protein: 2g
Keep in mind that these values can vary slightly based on ingredient brands and any variations you may choose to include. So, enjoy these cookies in moderation, and share them with friends and family for a little extra joy!
FAQ Section
Can I use fresh cranberries instead of dried?
I wouldn’t recommend it! Fresh cranberries are much more tart and can add too much moisture to the dough. Stick with dried cranberries for that perfect balance of sweetness and texture.
How do I know when my cookies are done baking?
Great question! You’ll want to look for lightly golden edges. The centers should still be a bit soft, as they’ll firm up as they cool. If you’re unsure, it’s always better to take them out a minute or two early!
Can I freeze the dough for later use?
Absolutely! Just wrap the dough logs tightly in plastic wrap and store them in an airtight container. They can be frozen for up to 3 months. When you’re ready to bake, just slice and bake straight from the freezer—no need to thaw!
What can I substitute for pistachios?
If you’re not a fan of pistachios or have an allergy, feel free to swap them out for chopped walnuts, almonds, or even macadamia nuts. Just keep in mind that each nut will bring its own unique flavor and texture!
How long do these cookies stay fresh?
When stored in an airtight container, these cranberry pistachio shortbread cookies will stay fresh for about a week. Trust me, they’re so delicious, they might not last that long!
Storage & Reheating Instructions
Now that you’ve baked up a delightful batch of cranberry pistachio shortbread cookies, let’s talk about how to keep them fresh! To store your cookies, simply place them in an airtight container at room temperature. They’ll stay fresh for about a week—though I doubt they’ll last that long because they’re just too good!
If you want to enjoy them later, you can also freeze the cookies. Just make sure to layer them with parchment paper in between if you’re stacking them, then seal them in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to indulge, there’s no need to thaw them—just pop them in a preheated oven at 300°F (150°C) for about 5-10 minutes to warm them up. This will help restore that fresh-baked taste and texture that you love!
Serving Suggestions
Now that you’ve got a lovely batch of cranberry pistachio shortbread cookies, let’s talk about how to elevate your cookie experience! These delightful cookies pair beautifully with a variety of beverages and desserts.
- Tea: A warm cup of chamomile or Earl Grey tea complements the buttery richness and tart cranberries perfectly. The floral notes in the tea enhance the cookie’s flavors.
- Coffee: Whether you prefer a bold espresso or a creamy latte, coffee is a classic pairing. The slight bitterness of coffee balances the sweetness of the cookies beautifully.
- Hot Chocolate: For a cozy treat, serve these cookies alongside a rich mug of hot chocolate. The creamy chocolate and crunchy cookies make for a delightful combination!
- Cheese Plate: Create a charming dessert platter by adding a selection of soft cheeses like brie or goat cheese. The creamy textures and flavors will contrast deliciously with the cookies.
- Fruit Salad: A light and refreshing fruit salad with seasonal fruits can be a lovely side. The brightness of the fruit will balance the richness of the shortbread perfectly.
Whichever way you choose to enjoy them, these cranberry pistachio shortbread cookies are sure to be a hit! Happy indulging!
For more delicious cookie recipes, check out Strawberry Cheesecake Cookies or Shortbread Cookies.
Print
Cranberry Pistachio Shortbread Cookies: 7 Heavenly Bites
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Cranberry pistachio shortbread cookies are a delightful treat with a buttery texture and a touch of tartness from cranberries.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup chopped pistachios
- 1/2 cup dried cranberries, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and powdered sugar until smooth.
- Add vanilla extract and salt, then mix well.
- Gradually add the flour, mixing until just combined.
- Fold in the chopped pistachios and cranberries.
- Shape the dough into logs and wrap in plastic wrap. Chill for 1 hour.
- Slice the logs into 1/4-inch thick rounds and place them on a baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on a wire rack before serving.
Notes
- Store cookies in an airtight container for up to a week.
- For a festive touch, drizzle with white chocolate.
- Chill the dough longer for firmer cookies.
- Prep Time: 15 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: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cranberry pistachio shortbread cookies