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Cranberry Pistachio Shortbread Cookies

These delightful cranberry pistachio shortbread cookies offer a rich buttery flavor with the tartness of cranberries and a nutty crunch from pistachios, making them perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 4 hours 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 260 g all-purpose flour Use high-quality flour for the best results.
  • 1/2 teaspoon salt Enhances the flavors of the cookies.
Wet Ingredients
  • 230 g unsalted butter Ensure it's softened to room temperature.
  • 50 g granulated sugar Using organic can add extra sweetness.
  • 50 g powdered sugar Adds a melt-in-your-mouth texture.
  • 1 teaspoon vanilla extract Use pure vanilla extract for better flavor.
Mix-ins
  • 70 g dried cranberries, finely chopped Ensure they are fresh and plump.
  • 70 g pistachios, shelled and finely chopped Look for unsalted roasted pistachios.

Method
 

Preparation
  1. In a small mixing bowl, stir together the flour and salt. Set aside.
  2. In a large mixing bowl, beat the softened butter with an electric mixer until creamy and pale (about 2-3 minutes).
  3. Add the granulated sugar, powdered sugar, and vanilla extract; beat until the mixture is light and fluffy.
  4. Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together.
  5. Fold in the chopped cranberries and pistachios until evenly distributed.
  6. Turn the dough out onto plastic wrap, shape it into a log about 12 inches long and 2 inches in diameter. Wrap it tightly and chill for at least 4 hours or overnight.
Baking
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Unwrap the chilled dough and slice it into 1/2-inch coins, placing each slice on the prepared baking sheet.
  3. Bake in the preheated oven for about 15 minutes or until the edges are lightly golden.
  4. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Store baked cookies in an airtight container at room temperature for up to a week or freeze for up to a month.