Irresistible Cranberry Pistachio Shortbread Cookies Recipe

There’s something magical about the combination of buttery shortbread, tangy cranberries, and crunchy pistachios. When you take a bite of these cranberry pistachio shortbread cookies, your taste buds will dance with delight. classic shortbread cookie recipe The buttery sweetness melts in your mouth, perfectly balanced by the tartness of the cranberries and the nutty crunch of the pistachios. cranberry chicken dish cookies and cream delight It’s a flavor symphony that sings of cozy afternoons and festive gatherings. For more inspiration, check out this Thick and Chewy Coconut Cookies recipe.

These delightful cookies remind me of my grandmother’s kitchen during the holidays. The aroma of freshly baked cookies wafted through the house, drawing us all to the kitchen like ants to a picnic. We would gather around her, eagerly awaiting our turn to sneak a taste. Perfect for holiday parties or simply enjoying with a warm cup of tea on a chilly day, these cookies are sure to bring smiles all around.

I remember my first attempt at making these cookies; my friends couldn’t stop raving about them as they devoured them in minutes.

Essential Ingredients

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

• Unsalted Butter: Use high-quality butter for richness; it makes all the difference in flavor.
• Granulated Sugar: Adds sweetness and helps create that melt-in-your-mouth texture.
• All-Purpose Flour: The foundation for these cookies; sifted flour ensures a light texture.
• Cranberries: Dried cranberries provide tartness; look for plump ones for optimal flavor.
• Pistachios: Shelled and chopped pistachios add crunch; choose unsalted varieties to control saltiness.
• Vanilla Extract: A splash brings depth and enhances the overall flavor profile beautifully.
• Salt: Just a pinch balances sweetness and amplifies other flavors in the dough.
• Confectioners’ Sugar: For dusting on top; it adds an elegant finish to your cookies.

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

Let’s Make it Together

Prepare Your Dough: Start by preheating your oven to 350°F (175°C). In a large bowl, cream together unsalted butter and granulated sugar until light and fluffy.

Add Dry Ingredients: Gradually mix in all-purpose flour and salt until combined. The dough should be soft but not sticky—just like your favorite pair of sweatpants after Thanksgiving dinner.

Toss in Goodies: Fold in dried cranberries and chopped pistachios gently; you want them evenly distributed without overworking the dough.

Scoop and Shape Cookies: Using a cookie scoop or tablespoon, drop rounded mounds onto parchment-lined baking sheets. Leave space between each cookie as they spread while baking—no one wants cookie buddies stuck together.

Bake and Cool : Bake for 12-15 minutes or until edges are lightly golden brown. Allow the cookies to cool on baking sheets for 5 minutes before transferring them to wire racks.

Dust with Sugar : Once cooled completely, dust with confectioners’ sugar for that delightful finishing touch! Now you’re ready to indulge in these sweet little treasures.

Enjoy sharing these scrumptious cranberry pistachio shortbread cookies with family and friends—or keep them all to yourself (I won’t judge). thumbprint cookie variations Happy baking!

Perfecting the Cooking Process

Start by creaming the butter and sugar until light and fluffy, then gradually add in the flour. This ensures even distribution of flavors and prevents clumping.

Add Your Touch

Feel free to swap out pistachios for almonds or pecans. You can also add a pinch of cinnamon for extra warmth and depth in flavor.

Storing & Reheating

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer before transferring to a freezer bag.

Baking these cookies always brings back memories of my grandmother’s kitchen, filled with laughter and the scent of freshly baked treats. She taught me that every cookie tells a story!

FAQ

Can I use dried cranberries instead of fresh ones?

Yes, dried cranberries work well and add sweetness to the cookies.

How can I make these cookies gluten-free?

Substitute all-purpose flour with gluten-free flour blend for delicious results.

What’s the best way to decorate these cookies?

Drizzle melted white chocolate on top for an elegant finish that adds sweetness.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Cranberry Pistachio Shortbread Cookies

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

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Description

Cranberry Pistachio Shortbread Cookies are the perfect blend of buttery goodness, tart cranberries, and crunchy pistachios. These delightful treats melt in your mouth, making them ideal for festive gatherings or cozy afternoons with tea. With their vibrant colors and rich flavors, they are sure to impress family and friends. Follow this simple recipe to create a batch that brings warmth and joy to any occasion.

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Ingredients

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• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 cups all-purpose flour
• 1 cup dried cranberries
• 1/2 cup shelled pistachios, chopped
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup confectioners' sugar (for dusting)

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Gradually add in the flour and salt until combined. The dough should be soft but not sticky.
4. Gently fold in the cranberries and chopped pistachios.
5. Drop rounded mounds of dough onto parchment-lined baking sheets, leaving space between each cookie.
6. Bake for 12-15 minutes or until edges are lightly golden brown.
7. Let cool on baking sheets for 5 minutes before transferring to wire racks.
8. Dust with confectioners' sugar once cooled completely.

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

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 8g
• Sodium: 50mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 20mg