Print

Cranberry Pistachio Shortbread Recipe

Cranberry Pistachio Shortbread Recipe
Print Recipe

★★★★★

5 from 20 reviews

This Cranberry Pistachio Shortbread recipe combines buttery, crumbly shortbread with the tartness of dried cranberries and the crunchy texture of pistachios. Perfectly balanced with a hint of vanilla, these cookies are a delightful treat for any occasion, offering a rich flavor profile and a satisfying crunch.

Ingredients

Scale

Shortbread Base

  • 1 cup unsalted butter, softened (Use room temperature butter for best results)
  • 1/2 cup powdered sugar (Can be adjusted for preference)
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Mix-ins

  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup pistachios, shelled and roughly chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together until the mixture is light, fluffy, and well combined, creating the creamy base of the shortbread dough.
  3. Add Dry Ingredients: Slowly add the all-purpose flour, cornstarch, and salt into the butter mixture, mixing gently to combine without overworking the dough to maintain tenderness.
  4. Incorporate Flavorings: Stir in the vanilla extract, followed by the chopped dried cranberries and pistachios, making sure these ingredients are evenly distributed throughout the dough.
  5. Shape and Chill: Divide the dough into two equal logs, approximately 2 inches in diameter each. Wrap tightly in plastic wrap and chill in the refrigerator for about 30 minutes to firm up the dough for easier slicing.
  6. Slice Cookies: Once chilled, slice the dough logs into 1/4-inch thick rounds and place them evenly spaced on the prepared baking sheet.
  7. Bake: Bake the cookies for 12-15 minutes or until the edges are just lightly golden, indicating perfect doneness without overbaking.
  8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them firm up and develop their characteristic texture.

Notes

  • For best texture, use room temperature butter to ensure smooth mixing and incorporation of ingredients.
  • Chilling the dough is essential to keep the cookies from spreading too much and helps achieve a crisp shortbread texture.
  • Feel free to swap dried cranberries with other dried fruits like cherries or blueberries for different flavors.
  • Pistachios can be roasted lightly before chopping to enhance their flavor.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Nutrition

Keywords: shortbread, cranberry pistachio shortbread, buttery cookies, holiday cookies, baked treats, nutty cookies, dried fruit cookies

Find it online: https://thedishspot.com/cranberry-pistachio-shortbread-recipe/