Go Back
- 1 cup unsalted butter, softened - 3/4 cup powdered sugar, sifted - 2 cups all-purpose flour, spooned and leveled - 1/2 teaspoon fine sea salt - 1/2 cup dried cranberries, chopped - 1/2 cup pistachios, shelled and chopped - 1 teaspoon pure vanilla extract - Optional: Zest of 1 orange Gathering the right ingredients is key to making tasty cranberry pistachio shortbread cookies. Start with unsalted butter. It should be soft. This helps create a smooth dough. Next, use powdered sugar instead of granulated sugar. It gives a nice, sweet touch without being too grainy. You will need all-purpose flour, which helps create the cookie structure. The fine sea salt balances the sweetness and enhances flavors. Dried cranberries add a tart burst, while chopped pistachios give a nice crunch. Vanilla extract provides warmth and depth. If you want an extra zing, add the zest of one orange. It’s not necessary, but it makes the cookies even more special. You can find all these ingredients in most grocery stores. Having them ready will make your baking experience smooth and fun! {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Line baking sheet with parchment paper. - Cream butter and powdered sugar until fluffy. - Add vanilla extract and optional orange zest. - Combine flour and salt; fold in cranberries and pistachios. - Shape into a log and refrigerate for 30 minutes. - Slice dough into rounds and space on baking sheet. - Bake for 12-15 minutes until golden edges. - Cool on the baking sheet for 5 minutes before transferring. These steps create a tasty treat. Each method helps build flavor and texture. Enjoy your baking! Chilling the dough is key. It helps the cookies hold their shape. If you skip this step, your cookies may spread too much. Wrap your dough log well and chill for at least 30 minutes. This makes a big difference in texture. Avoid overmixing the dough. Once you add the flour, mix just enough. Stop as soon as the dough comes together. Overmixing can make cookies tough. You want a soft, crumbly texture that melts in your mouth. Dusting with powdered sugar adds a nice touch. It makes the cookies look fancy and inviting. After cooling, sprinkle a light layer on top. It enhances the color and gives a sweet taste. Garnish your cookies with whole pistachios and cranberries. This adds color and texture. You can place them on a decorative plate. It makes a beautiful display for parties or gifts. To check for doneness, look for light golden edges. The center may still look a bit soft. This is normal, as they will firm up while cooling. Keep an eye on them towards the end to avoid burning. If your oven runs hot or cool, adjust the baking time. You may need to check the cookies a minute or two earlier or later. Every oven is different, so trust your instincts! Pro Tips Chill the Dough: Chilling the dough not only helps in shaping but also prevents the cookies from spreading too much while baking, ensuring a perfect texture. Use Fresh Ingredients: For the best flavor, make sure to use fresh cranberries and pistachios. Stale nuts can negatively affect the taste of your cookies. Watch the Baking Time: Ovens can vary, so keep an eye on your cookies during the last few minutes of baking to avoid overbaking and ensure they are just golden around the edges. Experiment with Flavors: Feel free to swap out the dried cranberries for other dried fruits like cherries or apricots, or try different nuts to customize the flavor of your cookies. {{image_4}} You can customize these cookies with different nuts or dried fruits. Try walnuts, almonds, or pecans instead of pistachios. For fruits, you might enjoy apricots or cherries. Each choice adds a new twist to the flavor. Adding spices like cinnamon or nutmeg can also enhance the taste. Just a pinch can make a big difference. These spices bring warmth and depth, perfect for cozy gatherings. If you need gluten-free cookies, use almond flour or coconut flour. Both options work well, but you may need to adjust the amount. Always check the texture as you mix. For vegan options, try using coconut oil or a plant-based butter. These substitutes will keep the cookies rich and tasty without dairy. They help you enjoy the same delightful flavor. Glazing cookies can add a lovely shine. A simple mix of powdered sugar and water works well. Drizzle it over the cooled cookies for a sweet finish. You can also use chocolate drizzle to make them extra special. Melt dark or white chocolate, then drizzle it on top. This adds both beauty and a rich flavor that pairs perfectly with cranberries and pistachios. To keep your cranberry pistachio shortbread cookies fresh, use an airtight container. This helps prevent the cookies from drying out. Place a piece of parchment paper between layers to avoid sticking. Store cookies at room temperature away from heat and light. They can stay fresh for up to a week. If you want to keep them longer, consider freezing. To freeze unbaked logs, wrap the dough log tightly in plastic wrap. Place it in a freezer bag and label it. You can store the logs for up to three months. When you are ready to bake, just slice the log directly from the freezer. Bake for an extra minute or two. To freeze baked cookies, let them cool completely. Layer them in an airtight container with parchment paper between each layer. They can last up to three months in the freezer. When you want to enjoy them, thaw the cookies at room temperature. If you prefer warm cookies, pop them in the oven for a few minutes. This brings back their delightful texture. You can easily adjust the sugar in this recipe. If you want the cookies less sweet, reduce the powdered sugar to half a cup. You can also add a pinch of salt to balance the flavors. If you prefer sweeter cookies, add one to two extra tablespoons of powdered sugar. Remember, small changes can make a big difference. You can use fresh cranberries, but they will change the cookie's taste and texture. Fresh cranberries are tart, so you might want to add more sugar. Chop them finely and reduce the amount of flour slightly to keep the dough from getting too wet. These cookies can last up to a week when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can refrigerate them for about two weeks. Just make sure they are well-wrapped to avoid drying out. Yes, these cookies can be made ahead of time. You can prepare the dough and shape it into a log. Wrap it well and store it in the fridge for up to a week. You can also freeze the unbaked log for up to three months. Just thaw it in the fridge before slicing and baking. By following this guide, you can create delicious cookies with ease. Start with quality ingredients like butter, flour, and nuts. Remember to chill your dough for the best texture. You can make fun variations by swapping nuts or adding spices. For fresh cookies, store them correctly in airtight containers. If you want to make ahead, freezing works too. With these tips, you’ll impress everyone with your baking skills. Enjoy your cookie-making adventure, and let your creativity shine!

Cranberry Pistachio Shortbread Cookies

Deliciously buttery shortbread cookies with a delightful crunch from pistachios and a tart sweetness from cranberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 3.75 cup powdered sugar, sifted
  • 2 cup all-purpose flour, spooned and leveled
  • 0.5 teaspoon fine sea salt
  • 0.5 cup dried cranberries, roughly chopped
  • 0.5 cup pistachios, shelled and coarsely chopped
  • 1 teaspoon pure vanilla extract
  • 1 unit Zest of 1 orange (optional but recommended)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and sifted powdered sugar together. Mix on medium speed until the mixture is light, fluffy, and well combined, about 2-3 minutes.
  • Add in the vanilla extract and the optional orange zest, mixing briefly until incorporated into the buttery mixture.
  • Gradually sift in the all-purpose flour and sprinkle the salt, mixing slowly until a soft dough begins to form. It's important not to overmix—stop as soon as the dough comes together.
  • Gently fold in the chopped dried cranberries and pistachios, ensuring they are evenly distributed throughout the dough for a balanced flavor in every bite.
  • Transfer the dough onto a clean, lightly floured surface and shape it into a log, about 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for a minimum of 30 minutes.
  • After chilling, take the log out of the refrigerator and with a sharp knife, slice it into rounds approximately 1/4 inch thick. Arrange the slices on the prepared baking sheet, leaving a couple of inches of space between each cookie to allow for spreading.
  • Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies turn a light golden brown.
  • Once baked, remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For an elegant touch, dust the cooled cookies with powdered sugar and garnish with whole pistachios and cranberries.
Keyword cookies, cranberries, dessert, pistachios, shortbread