Description
This Cranberry Pistachio Shortbread recipe offers a delightful holiday treat featuring buttery, tender shortbread cookies studded with tart dried cranberries and crunchy pistachios. These slice-and-bake cookies are easy to prepare, chilled to perfection, and baked until lightly golden, making them an ideal festive dessert or gift.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Instructions
- Prepare the Dough: In a large bowl, beat the softened unsalted butter and powdered sugar together using a mixer or by hand until the mixture is light and creamy, ensuring a smooth texture for the shortbread base. Mix in the vanilla extract to infuse a warm, aromatic flavor.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, stirring gently until the dough just starts to come together without overworking it, which keeps the cookies tender.
- Fold in Mix-ins: Gently fold in the chopped dried cranberries and chopped pistachios, evenly distributing the tart and nutty flavors throughout the dough.
- Shape and Chill: Shape the dough into a log approximately 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate it for at least 2 hours, or until the dough is firm enough to slice cleanly.
- Preheat and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Slice and Arrange: Remove the chilled dough from the refrigerator, unwrap it, and slice into 1/4-inch thick rounds. Place the slices on the prepared baking sheet about 1 inch apart to allow for slight spreading.
- Bake: Bake the cookies for 12 to 15 minutes or until the edges turn lightly golden, indicating they are perfectly baked without overbaking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or decorating.
Notes
- For an extra festive touch, drizzle the cooled cookies with melted white chocolate once they have fully cooled.
- The dough can be made ahead and frozen for up to 2 months; simply slice and bake straight from the freezer, adding an extra minute to the baking time.
