🍪 Cranberry Pistachio Shortbread Cookies
📖 Description
These Cranberry Pistachio Shortbread Cookies are rich, buttery, and delicately crumbly with a perfect balance of sweet and slightly tangy flavors. The dried cranberries add a chewy burst of sweetness, while the pistachios bring a nutty crunch and a beautiful pop of green color. With their melt-in-your-mouth texture and elegant look, these cookies are perfect for tea time, festive occasions, or as a homemade gift. The simplicity of shortbread combined with the vibrant mix-ins makes them both classic and special.
🧾 Ingredients
- 1 cup (225g) unsalted butter (softened)
- 2/3 cup (130g) powdered sugar
- 2 cups (250g) all-purpose flour
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup dried cranberries (chopped)
- 1/2 cup pistachios (chopped, unsalted)
Instructions
- In a bowl, cream together butter and powdered sugar until smooth and fluffy.
- Add vanilla extract and mix well.
- Gradually add flour and salt, mixing until a soft dough forms.
- Fold in chopped cranberries and pistachios evenly.
- Shape the dough into a log (about 2 inches thick).
- Wrap in plastic wrap and refrigerate for at least 1–2 hours until firm.
- Preheat oven to 170°C (340°F).
- Slice the chilled dough into round cookies (about 1/4 inch thick).
- Place on a lined baking tray.
- Bake for 12–15 minutes until edges are lightly golden.
- Cool completely before serving.
❓ Q / A
Q1: Can I use fresh cranberries instead of dried?
A: No, fresh cranberries contain too much moisture and can ruin the texture. Always use dried.
Q2: Why chill the dough?
A: Chilling helps the cookies hold their shape and enhances the flavor.
Q3: Can I replace pistachios?
A: Yes, you can use almonds, walnuts, or cashews.
Q4: How to store these cookies?
A: Store in an airtight container at room temperature for up to 1 week.
Q5: Can I freeze the dough?
A: Yes, you can freeze the dough log for up to 2 months and slice when needed.