Cranberry Pistachio Shortbread is the cookie that has it all: buttery, crumbly goodness, a pop of tartness from the cranberries, and a satisfying crunch from the pistachios. Just imagine biting into one of these delightful treats, with the sweet aroma wafting through your kitchen and dancing in the air like a little sugar fairy, promising happiness with every bite. Turkey melt sliders with cranberry aioli.

I can still remember the first time I baked these cookies for a family gathering. The moment they hit the table, my relatives dove in like they were at an all-you-can-eat buffet. It was as if I had discovered some top-secret recipe from a hidden cookie vault! Now, these Cranberry Pistachio Shortbreads have become my family’s go-to holiday treat and are perfect for cozy gatherings or festive celebrations. Cheesy stuffed flank steak.

Baking these cookies was a hit at our last holiday party, leaving everyone asking for seconds!

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Unsalted Butter: Use room temperature butter for a smooth dough that blends perfectly with sugars.

• Granulated Sugar: A standard white sugar will give just the right amount of sweetness to balance the tart cranberries. sweet potato hash for breakfast.

• Pistachios: Opt for shelled and unsalted pistachios to keep the focus on those beautiful flavors.

• Dried Cranberries: Choose plump cranberries; they should be soft enough to blend seamlessly into the shortbread.

• All-Purpose Flour: This serves as the backbone of your cookies; sifting it makes a lighter texture.

• Vanilla Extract: A splash adds depth to your shortbread—don’t skip it!

• Salt: A pinch balances sweetness and enhances all other flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.

Cream Butter and Sugar Together: In a large mixing bowl, beat together softened butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes. A good mix helps create that perfect melt-in-your-mouth texture.

Add in Flavorful Ingredients: Stir in vanilla extract along with finely chopped pistachios and dried cranberries. The colorful mix will brighten up your dough!

Incorporate Flour and Salt Gradually: Slowly add all-purpose flour and salt into the butter mixture. Mix until just combined; overmixing can lead to tough cookies—nobody wants that!

Scoop and Shape Cookies on Baking Sheet: Using a tablespoon or cookie scoop, drop dough onto prepared baking sheets about 2 inches apart. These little mounds will expand while baking but not too much!

Bake Until Golden Brown: Bake in your preheated oven for 12-15 minutes until edges start turning golden. The aroma will fill your kitchen—try not to eat them straight out of the oven!

These steps guide you through crafting scrumptious Cranberry Pistachio Shortbreads that will delight everyone who tries them! creamy cauliflower mashed potatoes.

Perfecting the Cooking Process

Start by creaming the butter and sugar until fluffy, then gradually add flour and mix thoroughly. Chopping the cranberries and pistachios beforehand makes mixing easier.

Add Your Touch

Feel free to experiment with different nuts like almonds or walnuts for extra crunch. Adding a pinch of sea salt enhances flavors beautifully.

Storing & Reheating

Store your shortbread in an airtight container at room temperature for up to one week. If you want them warm, pop them in the oven for a few minutes.

Baking these treats reminds me of my grandmother’s kitchen, where her cheerful spirit filled the air as she shared stories while baking.

FAQ

Can I substitute butter with margarine in cranberry pistachio shortbread?

Yes, but it may alter the texture slightly, so use unsalted margarine.

How long do cranberry pistachio shortbread cookies last?

For more inspiration, check out this Delightful Lemon Lavender Cookies recipe.

They stay fresh in an airtight container at room temperature for up to one week.

Can I freeze cranberry pistachio shortbread cookies?

Absolutely! They freeze well for up to three months; just ensure they’re stored properly.

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Cranberry Pistachio Shortbread

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• Author: Hellen
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x

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Description

Cranberry Pistachio Shortbread is a delightful holiday treat that combines buttery, crumbly goodness with the tartness of cranberries and the satisfying crunch of pistachios. These cookies are not only visually appealing but also incredibly easy to make, making them perfect for festive gatherings or as a sweet gift for loved ones. With their irresistible flavor and melt-in-your-mouth texture, they’re sure to become a favorite in your home.

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Ingredients

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• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 cup shelled pistachios, chopped
• 1 cup dried cranberries, chopped
• 2 cups all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp salt

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Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).
3. Stir in the vanilla extract, chopped pistachios, and cranberries.
4. Gradually add flour and salt to the mixture until just combined.
5. Scoop tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 12-15 minutes or until edges are golden brown. Let cool before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Holiday

Nutrition

• Serving Size: 1 cookie (approximately 30g)
• Calories: 150
• Sugar: 5g
• Sodium: 50mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg