🍪 Cranberry Pistachio Shortbread Cookies Recipe
🕒 Prep Time: 20 mins
🕒 Chill Time: 1–2 hours
⏲️ Bake Time: 12–15 mins
🍽️ Yields: ~24 cookies (depending on size)
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✨ Ingredients:
1 cup (2 sticks) unsalted butter, softened to room temperature
2/3 cup powdered sugar (confectioners’ sugar)
1/2 tsp salt
1 ½ tsp vanilla extract
2 cups all-purpose flour
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, roughly chopped
Optional: Zest of 1 orange (adds brightness)
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🍴 Instructions:
1. Cream the Butter and Sugar
In a large mixing bowl (or stand mixer), beat the butter and powdered sugar together until smooth and creamy (about 2–3 minutes).
2. Add Flavoring
Mix in vanilla extract, salt, and optional orange zest until well combined.
3. Incorporate the Flour
Gradually add the flour and mix just until combined. The dough will look crumbly, but it should come together when pressed.
4. Add Cranberries and Pistachios
Fold in the chopped dried cranberries and pistachios. Use your hands if needed to bring the dough together into a cohesive mass.
5. Shape the Dough
Divide dough in half. Roll each half into a log about 1.5 inches in diameter. Wrap tightly in plastic wrap or parchment and refrigerate for at least 1 hour (or up to 3 days). You can freeze for longer storage.
6. Preheat Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
7. Slice and Bake
Remove dough from fridge. Slice cookies into ¼-inch rounds using a sharp knife. Arrange on baking sheets about 1 inch apart.
8. Bake
Bake for 12–15 minutes, or until the edges are lightly golden. Keep an eye on them — they should not brown too much.
9. Cool
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Optional Topping Ideas:
Drizzle with white chocolate after cooling
Dip half the cookie in melted chocolate
Dust with extra powdered sugar before serving
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❓ FAQ: Cranberry Pistachio Shortbread Cookies
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Q1: Can I use salted butter?
A: Yes, but reduce or omit the added salt in the recipe. Start with a pinch and adjust to taste.
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Q2: Can I use fresh cranberries instead of dried?
A: Not recommended. Fresh cranberries have high water content and will make the dough soggy. Stick to dried, chopped cranberries.
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Q3: Can I make the dough ahead of time?
A: Absolutely. You can refrigerate the dough for up to 3 days or freeze the logs (wrapped tightly) for up to 2 months. Thaw slightly before slicing and baking.
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Q4: Why is my dough too crumbly or dry?
A: Shortbread dough is naturally crumbly, but if it won’t come together, try:
Adding 1–2 teaspoons of milk to bring it together
Kneading it briefly with your hands
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Q5: Can I use a cookie cutter instead of slicing logs?
A: Yes! Roll the dough to ¼-inch thickness between two sheets of parchment and chill until firm. Then cut into shapes and bake as usual.
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Q6: Can I make these gluten-free?
A: Yes! Substitute with a 1:1 gluten-free all-purpose flour blend. The texture may be slightly different but still delicious.
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Q7: How should I store them?
A: Keep in an airtight container at room temperature for up to 1 week, or freeze the baked cookies for up to 2 months.
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Q8: Can I toast the pistachios?
A: Yes, toasting adds depth of flavor. Toast them in a dry skillet or oven at 350°F for 5–7 minutes. Cool before adding to dough.
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Q9: Can I substitute other nuts or fruits?
A: Definitely! Try:
Almonds or walnuts instead of pistachios
Dried cherries or apricots instead of cranberries.