Cranberry Pistachio Shortbread Cookies
Buttery shortbread cookies studded with tart cranberries and crunchy pistachios. These elegant slice-and-bake cookies are perfect for holidays and keep fresh for days.
Ingredients
- 1 cup butter softened (unsalted)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries chopped
- 1/2 cup pistachios chopped (unsalted and shelled)
Instructions
- Cream Butter and Sugar:
- In a large mixing bowl, beat softened butter and powdered sugar with an electric mixer on medium speed for 2-3 minutes until pale and fluffy.
- Add vanilla extract and mix for another 30 seconds until completely blended.
- Add Dry Ingredients:
- In a medium bowl, whisk together flour and salt.
- Add the flour mixture to the butter mixture in three additions, mixing on low speed between each addition.
- Mix just until no white streaks remain. Do not overmix.
- Fold in Cranberries and Pistachios:
- Add chopped cranberries and pistachios to the dough.
- Using a rubber spatula, gently fold them in until evenly distributed throughout the dough.
- Shape the Dough Log:
- Turn the dough out onto a large piece of plastic wrap.
- Shape into a smooth log about 2 inches in diameter.
- Wrap tightly in plastic wrap, twisting the ends to seal.
- Refrigerate for at least 60 minutes (or up to overnight).
- Prepare for Baking:
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Slice and Arrange:
- Remove dough log from refrigerator. If very firm, let sit for 5 minutes.
- Unwrap and slice into 1/4-inch thick rounds using a sharp knife.
- Place slices on prepared baking sheets, spacing them about 1 inch apart.
- Bake:
- Bake for 12-15 minutes, until edges are just barely golden and centers remain pale.
- Watch carefully near the end to avoid overbaking.
- Cool:
- Let cookies sit on baking sheet for 5 minutes.
- Transfer to a cooling rack using a thin spatula.
- Cool completely before serving or storing (about 30 minutes).
Notes
Butter Temperature: Butter should be soft enough to leave an indent when pressed but not melting. Leave at room temperature for about 1 hour before starting.
Chopping Tips: Chop cranberries and pistachios to about the size of dried peas for even distribution and easier slicing.
Chilling is Essential: Do not skip the chill time. Cold dough is crucial for maintaining shape during baking. Minimum 45 minutes, but 1 hour or overnight is better.
Slicing: Use a sharp knife and wipe it clean between cuts for the cleanest slices. If dough cracks, simply press it back together.
Doneness Test: Cookies should have barely golden edges with pale centers. They will firm up as they cool. What looks slightly underdone will be perfect after cooling.
Storage: Store in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Make-Ahead: Freeze the unbaked dough log for up to 3 months. Slice while frozen and bake straight from the freezer, adding 1-2 minutes to baking time.
Variations: Try adding 1 tablespoon orange zest, swapping vanilla for 1/2 teaspoon almond extract, or drizzling cooled cookies with melted white chocolate.
Substitutions: Use dried cherries or blueberries instead of cranberries. Pecans or almonds work in place of pistachios. For gluten-free, use a 1:1 gluten-free baking flour blend.
Chopping Tips: Chop cranberries and pistachios to about the size of dried peas for even distribution and easier slicing.
Chilling is Essential: Do not skip the chill time. Cold dough is crucial for maintaining shape during baking. Minimum 45 minutes, but 1 hour or overnight is better.
Slicing: Use a sharp knife and wipe it clean between cuts for the cleanest slices. If dough cracks, simply press it back together.
Doneness Test: Cookies should have barely golden edges with pale centers. They will firm up as they cool. What looks slightly underdone will be perfect after cooling.
Storage: Store in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Make-Ahead: Freeze the unbaked dough log for up to 3 months. Slice while frozen and bake straight from the freezer, adding 1-2 minutes to baking time.
Variations: Try adding 1 tablespoon orange zest, swapping vanilla for 1/2 teaspoon almond extract, or drizzling cooled cookies with melted white chocolate.
Substitutions: Use dried cherries or blueberries instead of cranberries. Pecans or almonds work in place of pistachios. For gluten-free, use a 1:1 gluten-free baking flour blend.