Cranberry Pistachio Shortbread - An Organized Chaos
Highlighted under: Baking & Desserts
Delight in the perfect blend of sweet and savory with these delightful cranberry pistachio shortbread cookies. A classic treat with a festive twist!
These cranberry pistachio shortbread cookies are a celebration of flavors and textures. The crunch of pistachios paired with the tartness of cranberries creates a delightful contrast, perfect for holiday gatherings or a sweet treat any time of the year.
Why You'll Love This Recipe
- A perfect balance of sweetness and crunch
- Beautifully festive colors make them a treat for the eyes
- Easy to make and a delightful gift option
The Perfect Holiday Treat
Cranberry Pistachio Shortbread cookies are not only a tasty delight but also an ideal treat for the holiday season. Their bright red and green colors make them a beautiful addition to any festive gathering. These cookies can easily be dressed up with a drizzle of chocolate or a sprinkle of sea salt to enhance their visual appeal and flavor profile, making them a hit at any holiday party.
Moreover, shortbread cookies have a timeless charm that appeals to both the young and the young at heart. Their buttery texture paired with the tangy sweetness of cranberries and the crunch of pistachios creates a flavor experience that is genuinely unforgettable. Whether you're baking for a family gathering or looking to impress friends, these cookies are sure to be a crowd-pleaser.
Gift-Worthy Goodness
One of the best things about these Cranberry Pistachio Shortbread cookies is that they make a perfect homemade gift. Imagine receiving a beautifully packaged box of these cookies, filled with festive cheer! Not only do they taste fantastic, but they also showcase the thought and effort you put into creating a personal gift. Pair them with a handwritten note or a lovely ribbon for an extra special touch.
They can be packaged in decorative tins or jars, making them easy to share with neighbors, friends, or coworkers. Whether it’s for a holiday celebration or a simple gesture of kindness, these cookies are bound to bring smiles and gratitude to those who receive them.
Baking Tips for Success
To ensure that your Cranberry Pistachio Shortbread cookies come out perfectly every time, it's essential to measure your ingredients accurately. Use a kitchen scale for precise measurements, especially for the flour, as too much can lead to dry cookies. Additionally, make sure your butter is softened but not melted, as this will affect the texture of the dough.
Chilling the dough before slicing is crucial for achieving the right shape and thickness. This will help the cookies hold their form while baking, resulting in beautifully shaped treats. If you find that the dough is too soft to slice, you can chill it for an additional 10-15 minutes in the refrigerator to make it more manageable.
Ingredients
For the Shortbread
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pistachios
- 1/4 teaspoon salt
Mix well and ensure ingredients are fresh for the best flavor.
Instructions
Prepare the Dough
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
Combine Dry Ingredients
In another bowl, whisk together the flour and salt. Gradually add this to the creamed mixture, mixing until just combined.
Add Cranberries and Pistachios
Fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
Shape the Cookies
Turn the dough onto a lightly floured surface and shape it into a log. Wrap the log in plastic wrap and refrigerate for at least 30 minutes.
Slice and Bake
Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4 inch rounds and place them on a parchment-lined baking sheet. Bake for 20-25 minutes or until the edges are lightly golden.
Cool and Serve
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these cookies with a cup of tea or coffee!
Storing Your Cookies
To keep your Cranberry Pistachio Shortbread cookies fresh for as long as possible, store them in an airtight container at room temperature. They can last up to a week without losing their delightful texture. If you want to enjoy them even longer, consider freezing the dough before baking. You can slice the log and freeze the individual pieces, baking them as needed for fresh cookies anytime.
For best results, place parchment paper between layers of cookies when storing them. This prevents them from sticking together and maintains their crisp edges. If you decide to freeze the baked cookies, make sure they are completely cooled before wrapping them tightly in plastic wrap and placing them in a freezer-safe container.
Variations to Try
While the cranberry and pistachio combination is delightful, there are many variations you can experiment with. For a different flavor profile, consider substituting the dried cranberries with other dried fruits such as cherries or apricots. You can also replace pistachios with walnuts or almonds to create a unique twist on this classic recipe.
To enhance the festive vibe, consider adding a touch of orange zest or a sprinkle of cinnamon to the dough. This will infuse the cookies with a warm, aromatic flavor that pairs beautifully with the cranberries. Feel free to get creative and make this recipe your own!
Questions About Recipes
→ Can I use other nuts instead of pistachios?
Yes, you can substitute pecans or walnuts if you prefer.
→ How do I store the cookies?
Store them in an airtight container at room temperature for up to a week.
→ Can I freeze the cookie dough?
Absolutely! You can freeze the log of dough for up to 3 months. Just thaw in the refrigerator before slicing and baking.
→ What can I use instead of powdered sugar?
You can make your own by blending granulated sugar in a blender until fine.
Cranberry Pistachio Shortbread - An Organized Chaos
Delight in the perfect blend of sweet and savory with these delightful cranberry pistachio shortbread cookies. A classic treat with a festive twist!
Created by: Keira Thompson
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 24 cookies
What You'll Need
For the Shortbread
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pistachios
- 1/4 teaspoon salt
How-To Steps
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
In another bowl, whisk together the flour and salt. Gradually add this to the creamed mixture, mixing until just combined.
Fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
Turn the dough onto a lightly floured surface and shape it into a log. Wrap the log in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4 inch rounds and place them on a parchment-lined baking sheet. Bake for 20-25 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 50mg
- Total Carbohydrates: 15g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 2g