Print

Perfect Cranberry Pistachio Shortbread Cookies: Easy Holiday Family Treat

cranberry pistachio shortbread cookies - featured image
Print Recipe

These Cranberry Pistachio Shortbread Cookies are a happy accident turned family favorite. With tart cranberries, crunchy pistachios, and rich buttery shortbread, they are the perfect holiday treat that’s simple to make and impossible to resist.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, cold and cut into small cubes
  • 1/2 cup (60g) powdered sugar
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (60g) shelled pistachios, roughly chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Prepare the dry ingredients: In the bowl of your food processor, add the all-purpose flour, powdered sugar, and salt. Pulse 3-4 times to combine.
  2. Cut in the butter: Scatter the cold, cubed butter over the flour mixture. Pulse in short bursts, about 10-12 times, until the mixture looks like coarse sand with a few pea-sized butter pieces remaining.
  3. Add the mix-ins: Add the dried cranberries, chopped pistachios, and vanilla extract. Pulse just 4-5 more times until evenly distributed. The dough will look dry and crumbly.
  4. Bring the dough together: Turn the crumbly dough out onto a clean work surface. Use your hands to gently press and knead it together until it forms a cohesive mass. Do not overwork.
  5. Shape into a log: Place the dough on a large piece of plastic wrap. Form it into a rough log, then use the plastic wrap to roll it into a tight cylinder about 2 inches (5 cm) in diameter. Twist the ends to seal. Refrigerate for at least 2 hours, or until very firm. For best results, chill overnight.
  6. Preheat and slice: When ready to bake, preheat oven to 325°F (165°C). Line a baking sheet with parchment paper. Remove the dough log from the fridge and let it sit for 5 minutes to soften slightly. Use a sharp knife to slice the log into 1/4-inch (6 mm) thick rounds. If the dough cracks, press it back together with your fingers.
  7. Bake: Place the cookies on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake for 15-18 minutes, or until the edges are just barely golden brown. The tops will still look pale.
  8. Cool completely: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

Keep everything cold for tender shortbread. Do not overmix the dough. Slice evenly for even baking. For best results, chill the sliced cookies for 15 minutes before baking. Watch the edges to prevent over-baking.

Nutrition

Keywords: shortbread cookies, cranberry pistachio, holiday cookies, Christmas cookies, easy cookie recipe, buttery shortbread

Find it online: https://lumalunch.com/perfect-cranberry-pistachio-shortbread-cookies-easy-holiday-family-treat/