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- 1 cup unsalted butter, softened - 2/3 cup powdered sugar - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/2 cup pistachios, chopped - 1/2 cup dried cranberries, chopped - 1/4 teaspoon salt - Zest of 1 orange I love using simple, fresh ingredients for my Cranberry Pistachio Shortbread. First, I start with unsalted butter. It gives the best flavor and texture. Next, I mix in powdered sugar. This helps create that melt-in-your-mouth feel. I also add vanilla extract for a lovely aroma. The flour is key to the cookie's structure. I use all-purpose flour for the best results. Pistachios bring a nice crunch and a hint of green. Dried cranberries add a pop of color and a sweet-tart taste. I don’t forget the salt. Just a pinch enhances all the flavors. Lastly, I add the zest of one orange. This brightens the cookie and adds a fresh twist. - Dark chocolate chips - Other nuts like almonds or walnuts - Different dried fruits If you want to mix things up, try these optional ingredients. Dark chocolate chips add richness. You can also swap out pistachios for almonds or walnuts. Different dried fruits can change the flavor too. Dried cherries or apricots could work well. Experiment and find your favorite! {{ingredient_image_1}} Gather your tools first. You need a large mixing bowl and a baking sheet. Line the baking sheet with parchment paper. This helps with easy cleanup later. Preheat your oven to 350°F (175°C) so it’s ready to go when your cookies are. Start by adding the softened butter to your mixing bowl. Mix it with powdered sugar until it looks light and fluffy. This step is very important. Softened butter blends well. It helps create a nice, smooth dough. Next, gradually add the all-purpose flour to the mix. Be gentle; you don’t want to overmix. Overworking the dough makes the cookies tough. After that, fold in the chopped pistachios and dried cranberries. Make sure they are evenly mixed throughout. Now it’s time to shape the dough. Turn it out onto a lightly floured surface. Roll the dough into a log about 2 inches in diameter. Wrap it in plastic wrap and chill it for about 30 minutes. Chilling is key. It firms up the dough for better slicing. Once chilled, slice the log into 1/4-inch thick rounds. Place them on your prepared baking sheet with space between each cookie. Bake them for 12 to 15 minutes. Look for lightly golden edges. Be careful not to overbake. After baking, let them cool on the sheet for a few minutes. Then, transfer them to a wire rack to cool completely. One common mistake is overworking the dough. When you mix too much, the cookies can turn tough. Mix just until combined for soft shortbread. Another mistake is not baking long enough or too long. Underbaking can lead to chewy cookies, while overbaking makes them dry. Keep an eye on the edges; they should be lightly golden. Adjusting sweetness is key. You can add more powdered sugar if you prefer sweeter cookies. Taste as you go! Don't forget to experiment with citrus zest. Adding lemon or orange zest can brighten up the flavor. Just a little can make a big difference. For a beautiful display, use a decorative plate. Arrange the cookies in a circle or stack them. Garnish with powdered sugar for a snowy look. Adding whole cranberries and pistachios gives a festive touch and adds color. These small details make your cookies stand out! Pro Tips Chill the Dough: Chilling the dough for at least 30 minutes helps the cookies maintain their shape during baking and enhances their flavor. Use Fresh Ingredients: Ensure your dried cranberries and pistachios are fresh for the best flavor and texture in your cookies. Don’t Overbake: Keep an eye on the cookies while they bake. They should be lightly golden at the edges but soft in the center for the best texture. Experiment with Flavors: Feel free to substitute the orange zest with lemon or add a pinch of cinnamon for a different flavor profile. {{image_2}} You can give your cranberry pistachio shortbread a twist. Adding spices like cinnamon or nutmeg brings warmth. A pinch will add depth to your cookies. You can also try different extracts. Almond or lemon extract gives a bright flavor. Just swap them for the vanilla in the recipe. If you need gluten-free cookies, you can use almond flour instead of all-purpose flour. This keeps the texture nice and crumbly. For those on a vegan diet, substitute the butter with coconut oil. Use flaxseed or applesauce in place of eggs. These swaps will still give you tasty cookies. Think about making holiday-themed shortbread. Add festive spices or colors. For a spring treat, use fresh herbs or zest from citrus fruits. Seasonal ingredients can make your cookies shine. You can adapt these cookies for any occasion, making them a true delight! To keep your Cranberry Pistachio Shortbread fresh, store them in an airtight container. This helps to keep them moist and soft. Place parchment paper between layers to prevent sticking. You can keep them at room temperature for up to one week. Avoid humid areas as moisture can ruin the texture. To freeze the cookie dough, shape it into a log and wrap it tightly in plastic wrap. Place the wrapped log in a freezer-safe bag. It can last up to three months in the freezer. When you want to bake, take it out and thaw in the fridge overnight. Once thawed, slice and bake as directed. You can bake straight from frozen, but add a few extra minutes to the baking time. Chilling the dough is key. When you chill the dough, it firms up. This helps the cookies hold their shape while baking. If you skip this step, the shortbread may crumble. Just wrap the dough in plastic and refrigerate for about 30 minutes. This simple trick works wonders! Yes, you can! Almonds add a sweet and mild taste. Walnuts offer a rich, nutty flavor. Pecans bring a buttery touch. Each nut changes the cookie's taste and texture. Feel free to mix and match based on your favorite flavors. These cookies last about one week at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, you can freeze them. Just make sure to wrap them well! Absolutely! You can prepare the dough a day or two ahead. Just chill it as instructed and wrap it in plastic. When you're ready to bake, slice and bake as usual. This makes it easy to enjoy fresh cookies at a moment's notice! We've covered how to make delicious Cranberry Pistachio Shortbread cookies. From the list of essential ingredients to optional variations, each step matters. I shared tips on avoiding common mistakes and how to present your cookies beautifully. Remember, adjusting flavors or trying different nuts can add a new twist. These cookies are easy to store and freeze, making them perfect for any occasion. Now, go ahead and bake a batch to enjoy! You won't regret it.

Cranberry Pistachio Shortbread

Delicious shortbread cookies with a festive twist of cranberries and pistachios.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup pistachios, chopped
  • 1/2 cup dried cranberries, chopped
  • 1/4 teaspoon salt
  • 1 unit Zest of 1 orange

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
  • Stir in the vanilla extract and orange zest, mixing well to combine.
  • Gradually add in the flour, mixing until just combined. Be careful not to overwork the dough.
  • Fold in the chopped pistachios, dried cranberries, and salt until evenly distributed throughout the dough.
  • Turn the dough out onto a lightly floured surface and shape it into a log, approximately 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for about 30 minutes, or until firm.
  • Once chilled, slice the log into 1/4-inch thick rounds and place them on the prepared baking sheet, leaving some space between each cookie.
  • Bake for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cooled cookies on a decorative plate, dust with a little extra powdered sugar, and garnish with a few whole cranberries and pistachios for a festive touch.
Keyword cookies, cranberries, pistachios, shortbread