Celebrate the season with Cranberry Pistachio Shortbread Cookies, buttery, crumbly treats bursting with tart cranberries and nutty pistachios! These Festive Holiday Cookies are perfect for gifting or tea time. Try this simple recipe for an elegant, crowd-pleasing bake!
Why You’ll Love Cranberry Pistachio Shortbread Cookies
- Easy: Cranberry Pistachio Shortbread Cookies use simple steps for these festive holiday cookies.
- Flavorful: Tart cranberries and nutty pistachios shine in these buttery shortbread treats.
- Elegant: Perfect for gifting or cookie exchanges with this simple recipe.
- Versatile: Great for holidays or cozy moments with these festive holiday cookies.
- Tender: Crumbly texture in these buttery shortbread treats.
Ingredients for Cranberry Pistachio Shortbread Cookies
Here’s what you’ll need for these festive holiday cookies (makes ~24 cookies):
- 1 cup (225g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 1 tsp (5ml) vanilla extract
- 2 cups (240g) all-purpose flour
- ¼ tsp salt
- ½ cup (60g) dried cranberries, chopped
- ½ cup (60g) pistachios, chopped
Substitution: Use gluten-free flour; dried cherries for cranberries; almonds for pistachios.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheets
- Parchment paper
- Plastic wrap
- Wire rack
Ingredient Tips
- Butter: Creates rich texture for these buttery shortbread treats.
- Cranberries: Add tartness to these festive holiday cookies.
- Pistachios: Nutty crunch for this simple recipe.
- Powdered Sugar: Smooth sweetness in these buttery shortbread treats.
- Flour: Structure for these festive holiday cookies.
Directions for Cranberry Pistachio Shortbread Cookies
Let’s create these festive holiday cookies!
Cream Butter and Sugar
I beat 1 cup butter and ½ cup powdered sugar until fluffy (2–3 minutes), then mix in 1 tsp vanilla for these Cranberry Pistachio Shortbread Cookies.
Combine Dry Ingredients
I whisk 2 cups flour and ¼ tsp salt in a bowl for these buttery shortbread treats.
Mix Dough
I gradually add dry ingredients to the butter mixture on low speed until a soft dough forms, avoiding overmixing for this simple recipe.
Fold in Add-Ins
I fold in ½ cup cranberries and ½ cup pistachios for these festive holiday cookies.
Shape and Chill
I form the dough into a 2-inch log, wrap in plastic, and chill for 1 hour for these buttery shortbread treats.
Prep and Bake
I preheat the oven to 350°F (175°C), line baking sheets with parchment, slice the log into ¼-inch rounds, and bake for 12–15 minutes until lightly golden for these festive holiday cookies.
Cool and Serve
I cool cookies on the sheet for 5 minutes, then transfer to a rack for these buttery shortbread treats.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Chill Time: 1 hour
- Total Time: ~1 hour 35 minutes
- Yield: ~24 cookies
- Calories: ~120 kcal per cookie
- Macros per Cookie: 15g carbs, 2g protein, 7g fat
Variations for Cranberry Pistachio Shortbread Cookies
Try these twists for these festive holiday cookies:
- Chocolate Drizzle: Add melted white chocolate for these buttery shortbread treats.
- Nut Swap: Use almonds or pecans for these festive holiday cookies.
- Gluten-Free: Swap flour for gluten-free blend in this simple recipe.
- Citrus Zest: Add orange zest for these buttery shortbread treats’ brightness.
- Spiced: Mix in ¼ tsp cinnamon for these festive holiday cookies.
Serving Ideas:
- Pair with Food and Tips’ tea for these buttery shortbread treats.
- Serve with Food and Tips’ hot cocoa for these festive holiday cookies.
- Enjoy with Food and Tips’ coffee for these buttery shortbread treats.
Storage
I store these festive holiday cookies in an airtight container at room temperature for 5 days or refrigerate for 2 weeks. I freeze unbaked dough or baked cookies for 3 months, thawing overnight for these buttery shortbread treats.
Serving Tips
- Presentation: Display Cranberry Pistachio Shortbread Cookies on a festive platter for festive holiday cookies appeal.
- Garnish: Dust with powdered sugar for these buttery shortbread treats’ charm.
- Pairing: Enjoy with Food and Tips’ milk for these festive holiday cookies.
- Portion Size: 1–2 cookies per serving for a sweet treat.
- Occasions: Perfect for holiday parties, gifting, or cozy evenings.
FAQs About Cranberry Pistachio Shortbread Cookies
Here are answers to common questions about these festive holiday cookies:
Can I use fresh cranberries?
No, dried cranberries work best for these buttery shortbread treats’ texture.
Can I freeze the dough?
Yes, freeze for 3 months for these festive holiday cookies.
How do I keep cookies tender?
Avoid overmixing and overbaking for this simple recipe.
Can I make them gluten-free?
Yes, use gluten-free flour for these buttery shortbread treats.
What pairs well?
Tea or cocoa complements these festive holiday cookies.
More Delicious Cookie Recipes You’ll Love
- Halloween day : scary good Halloween desserts
- Homemade Samoas Cookies Recipe – Copycat Girl Scout Cookies
- Delicious autumn: yummy fall desserts
Conclusion
Cranberry Pistachio Shortbread Cookies offer buttery, crumbly bliss with tart cranberries and nutty pistachios, perfect for holiday gifting or cozy gatherings with minimal effort. This simple recipe delivers festive holiday cookies that are elegant and delicious. Enjoy these buttery shortbread treats with your favorite drinks for a joyful seasonal delight!
Cranberry Pistachio Shortbread Cookies
Ingredients
- 1 cup 225g unsalted butter, softened
- ½ cup 60g powdered sugar
- 1 tsp 5ml vanilla extract
- 2 cups 240g all-purpose flour
- ¼ tsp salt
- ½ cup 60g dried cranberries, chopped
- ½ cup 60g pistachios, chopped
- Substitution: Use gluten-free flour; dried cherries for cranberries; almonds for pistachios.
Instructions
Cream Butter and Sugar
- I beat 1 cup butter and ½ cup powdered sugar until fluffy (2–3 minutes), then mix in 1 tsp vanilla for these Cranberry Pistachio Shortbread Cookies.
Combine Dry Ingredients
- I whisk 2 cups flour and ¼ tsp salt in a bowl for these buttery shortbread treats.
Mix Dough
- I gradually add dry ingredients to the butter mixture on low speed until a soft dough forms, avoiding overmixing for this simple recipe.
Fold in Add-Ins
- I fold in ½ cup cranberries and ½ cup pistachios for these festive holiday cookies.
Shape and Chill
- I form the dough into a 2-inch log, wrap in plastic, and chill for 1 hour for these buttery shortbread treats.
Prep and Bake
- I preheat the oven to 350°F (175°C), line baking sheets with parchment, slice the log into ¼-inch rounds, and bake for 12–15 minutes until lightly golden for these festive holiday cookies.
Cool and Serve
- I cool cookies on the sheet for 5 minutes, then transfer to a rack for these buttery shortbread treats.
Notes
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