Cranberry Pistachio Shortbread Cookies: A Festive Treat for Any Occasion
Looking for the perfect cookie recipe that’s as easy to make as it is impressive? Cranberry Pistachio Shortbread Cookies are the answer! These buttery, melt-in-your-mouth cookies combine the tart sweetness of dried cranberries with the nutty crunch of pistachios, creating a treat that’s both flavorful and visually stunning. Their vibrant ruby-red and green hues make them an especially popular choice for the holiday season, but they’re delicious any time of year.
What makes these cookies stand out is their simplicity. With just a handful of ingredients—many of which you probably already have in your pantry—you can create a batch of gourmet-level cookies in no time. Plus, they don’t require eggs or leavening agents, making them a great option for those looking for an uncomplicated, crowd-pleasing dessert.
Whether you’re baking for a party, gifting to friends and family, or simply indulging in a cozy afternoon snack, these cookies deliver the perfect balance of buttery richness and fresh flavors. The dough comes together quickly and can be prepared in advance, making it an excellent make-ahead recipe. Just slice and bake when you’re ready to enjoy.
Want to take them up a notch? Drizzle the finished cookies with white chocolate or sprinkle them with a touch of powdered sugar for an elegant finish. Their versatility means you can customize them for any occasion while sticking to the basic recipe as your go-to.
Ready to give them a try? These Cranberry Pistachio Shortbread Cookies are sure to be a new favorite in your baking repertoire. Grab your ingredients and get started—your taste buds (and anyone you share them with) will thank you!
INGREDIENTS
(Makes about 18 cookies)
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, chopped
Optional: 1/4 tsp salt (if using unsalted butter)
INSTRUCTIONS
1. Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together until smooth and creamy. Mix in the vanilla extract.
2. Mix in Dry Ingredients: Gradually add the flour and salt (if using), stirring until a soft dough forms. Fold in the chopped cranberries and pistachios until evenly distributed.
3. Shape and Chill: Roll the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
4. Slice and Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch thick rounds and arrange on the baking sheet with a little space between each cookie.
5. Bake: Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional Touches:
Drizzle with melted white chocolate for a festive finish.
Dust lightly with powdered sugar for extra sweetness.
Storage: Keep cookies in an airtight container for up to 1 week.
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