Cranberry Pistachio Shortbread Cookies Recipe

If you have a soft spot for buttery, crumbly treats that burst with vibrant flavors and textures, the Cranberry Pistachio Shortbread Cookies Recipe is about to become your new favorite. Each cookie melts in your mouth, combining the tartness of dried cranberries with the rich crunch of pistachios, all nestled in a tender shortbread base. These cookies strike the perfect balance between sweet and nutty, making them an irresistible snack or gift for any occasion. Trust me, once you try this Cranberry Pistachio Shortbread Cookies Recipe, they’ll quickly become a staple in your baking rotation.

Ingredients You’ll Need

Though this recipe may seem simple at first glance, each ingredient plays a crucial role in building the perfect Cranberry Pistachio Shortbread Cookies Recipe. The butter brings richness and tenderness, while the powdered sugar ensures a delicate sweetness and smooth texture. The combination of flour and cornstarch creates that signature shortbread crumb, and the cranberries and pistachios add beautiful color and delightful flavor contrasts.

• 1 cup unsalted butter, softened: Bringing buttery richness and creating the melt-in-your-mouth texture.
• 3/4 cup powdered sugar: Provides smooth sweetness and helps tenderize the dough.
• 2 cups all-purpose flour: The foundation for the crumbly shortbread base.
• 1/2 cup cornstarch: Adds softness and the light, sandy texture typical of shortbread.
• 1/4 teaspoon salt: Balances the sweetness and enhances other flavors.
• 1 cup dried cranberries, chopped: Adds tart bursts of flavor and a lovely ruby hue.
• 1 cup pistachios, chopped: Brings vibrant green color and crunchy nutty goodness.
• 1 teaspoon vanilla extract: Deepens the aroma and rounds out the flavors.
• 1 cup white chocolate chips: Adds creamy sweetness that melts beautifully into the cookies.

How to Make Cranberry Pistachio Shortbread Cookies Recipe

Step 1: Getting Ready

First things first, preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This simple step helps ensure your cookies bake evenly and don’t stick, setting the stage for perfectly formed treats.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture becomes light and fluffy. This aerated base is key for creating that tender, melt-in-your-mouth texture distinctive of well-made shortbread.

Step 3: Add the Vanilla

Stir in the vanilla extract to infuse the dough with a warm, sweet aroma, adding an extra layer of flavor depth that complements the fruity cranberries and nutty pistachios.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. This ensures the leavening-free dough mixes evenly, giving you the classic crumbly consistency.

Step 5: Mix Wet and Dry Ingredients

Gradually add your dry ingredients to the butter mixture, stirring just until everything is combined. Overmixing here can toughen the dough, so it’s best to be gentle.

Step 6: Fold in the Mix-Ins

Gently fold in the chopped dried cranberries, pistachios, and white chocolate chips. These give the cookies their signature bursts of texture and flavor that make this Cranberry Pistachio Shortbread Cookies Recipe truly special.

Step 7: Shape the Cookies

Using a tablespoon or cookie scoop, place heaping spoonfuls of dough spaced about 2 inches apart on your prepared baking sheet. They won’t spread much, so this spacing helps maintain their pretty shape.

Step 8: Bake and Cool

Bake for 12-15 minutes or until the edges turn just lightly golden. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cooling is essential for the cookies to firm up to that perfect shortbread bite.

How to Serve Cranberry Pistachio Shortbread Cookies Recipe

Garnishes

Enhance your presentation by dusting a light sprinkle of powdered sugar over the cooled cookies for a festive, snowy look. Thin slices of fresh pistachios or a few whole dried cranberries placed gently on top give an elegant touch and hint at the flavors inside.

Side Dishes

These cookies pair beautifully with a cup of rich coffee, a fragrant tea like Earl Grey, or even a glass of sweet dessert wine. Their buttery texture balances well with warm, cozy drinks, making them an excellent choice for afternoon breaks or after-dinner treats.

Creative Ways to Present

For a charming holiday gift, package these cookies in a decorated tin or clear cellophane bags tied with colorful ribbons. You can also create an indulgent cookie platter by combining these with other shortbread varieties or chocolate-dipped biscuits to wow your guests.

Make Ahead and Storage

Storing Leftovers

Stored in an airtight container at room temperature, these shortbread cookies maintain their freshness for up to a week. This is perfect for enjoying them throughout the week or planning ahead for a festive gathering without any last-minute baking stress.

Freezing

You can freeze unbaked dough balls on a baking sheet until firm, then transfer them to a freezer-safe bag for up to 3 months. When you’re ready, just bake them straight from the freezer, adding a couple of extra minutes to the bake time. Alternatively, baked cookies freeze well too, keeping their texture and flavor intact after thawing.

Reheating

If you want to enjoy these cookies warm, pop them in a preheated oven at 300°F (150°C) for about 5-7 minutes. This warms the white chocolate slightly and brings back the buttery aroma, making each bite feel freshly baked.

FAQs

Can I substitute the pistachios with another nut?

Absolutely! While pistachios add a unique flavor and color, walnuts or pecans also work beautifully and will give the cookies a different but equally delicious crunch.

Do I need to soak the dried cranberries before adding them?

There’s no need to soak the cranberries. Using them chopped and dry gives a great chewy texture and concentrated tartness that really shines inside these cookies.

What if I don’t have cornstarch? Can I leave it out?

Cornstarch is key in giving these cookies their delicate, tender crumb. If you don’t have it, substitute with an equal amount of more all-purpose flour or try potato starch, but the texture might be a little less soft.

Can I make these cookies gluten-free?

Yes! Try replacing the all-purpose flour with a gluten-free flour blend suitable for baking. Just be sure to check the blend includes xanthan gum or another binder to keep your cookies from crumbling too much.

Why do these cookies stay crumbly and not soft like regular cookies?

Shortbread cookies are meant to be crumbly and tender, thanks to their high butter to flour ratio and absence of eggs. This texture is what makes the Cranberry Pistachio Shortbread Cookies Recipe charmingly delicate and satisfying.

Final Thoughts

Don’t hesitate to dive into this Cranberry Pistachio Shortbread Cookies Recipe and add a batch to your baking repertoire. Each bite is a celebration of simple ingredients transformed into a spectacular treat that brings joy and warmth. Whether for a cozy afternoon or a festive gathering, these cookies promise smiles all around. Happy baking!

Cranberry Pistachio Shortbread Cookies Recipe

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• Author: admin
• Total Time: 30 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

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Description

These Cranberry Pistachio Shortbread Cookies are buttery, tender, and packed with tart dried cranberries, crunchy pistachios, and sweet white chocolate chips. Perfectly crumbly with a delicate sweetness, they’re ideal for holiday treats or anytime you want a delightful homemade cookie.

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Ingredients

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Main Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Add-ins

• 1 cup dried cranberries, chopped
• 1 cup pistachios, chopped
• 1 cup white chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, which helps create a tender cookie.
3. Add Vanilla: Mix in the vanilla extract thoroughly to incorporate flavor evenly throughout the dough.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure they are evenly distributed.
5. Mix Dry with Wet: Gradually add the dry flour mixture to the creamed butter mixture, stirring gently until just combined to avoid overworking the dough.
6. Fold in Add-ins: Carefully fold in the chopped dried cranberries, chopped pistachios, and white chocolate chips, distributing them evenly throughout the dough.
7. Scoop Cookies: Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
8. Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the cookie edges are lightly golden, signaling they are perfectly baked.
9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, ensuring the best texture.

Notes

• For best results, make sure the butter is softened but not melted before creaming.
• Chopping the cranberries, pistachios, and white chocolate allows a better distribution and bite-sized pieces.
• You can store these cookies in an airtight container at room temperature for up to one week.
• These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
• If you prefer, substitute white chocolate chips with regular chocolate chips or omit for a nut and cranberry-only version.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American