As the chill of autumn settles in and the delightful aroma of spices fills the air, there’s something incredibly satisfying about snippets of buttery shortbread melting in your mouth. These Cranberry Pistachio Shortbread cookies blend the richness of vibrant pistachios with the tartness of dried cranberries, creating a beautifully balanced treat. Each bite offers a tender, crumbly texture that echoes warmth and comfort—a true discovery for cookie lovers looking for something special this season.
Why You’ll Love This Recipe
These shortbread cookies are not only easy to make, but they also embody the cozy essence of the holidays. Their festive colors and unique flavor combination make them a wonderful addition to any cookie platter or a perfect gift for friends and family. Plus, they store well, so you can enjoy them for days to come!
Ingredients Needed For Cranberry Pistachio Shortbread
- 1 cup unsalted butter, softened: Use quality butter for a rich flavor. Let it sit at room temperature for the best texture when creaming.
- 3/4 cup powdered sugar: This gives the cookies a meltingly fine texture, making each bite delightful.
- 2 cups all-purpose flour: All-purpose flour provides the right structure. For a richer flavor, consider using a blend that includes a bit of almond flour.
- 1/4 teaspoon salt: Salt enhances the sweetness and balances the flavors beautifully.
- 1 tablespoon orange zest: The citrusy notes uplift the shortbread, adding brightness that perfectly complements the cranberries.
- 3/4 cup dried cranberries, chopped: These add a burst of tartness. Make sure to choose quality cranberries for the best flavor.
- 3/4 cup unsalted pistachios, chopped: With their nutty richness and vibrant green color, they add both crunch and a lovely visual appeal.
How to Make Cranberry Pistachio Shortbread
- In a large bowl, beat together the softened butter and powdered sugar until fluffy.
- With the mixer on low speed, mix in the flour, salt, and orange zest until just combined; the dough will be thick.
- Stir in the chopped cranberries and pistachios until evenly distributed.
- Place a sheet of wax paper or parchment paper on the counter. Take half of the dough, shape it into a log about 1 to 1 1/2 inches in diameter, and wrap it in the wax paper. Twist the ends to seal.
- Repeat with the second half of the dough, resulting in two logs.
- Chill the logs in the fridge for at least 4 hours or up to 3 days for the best flavor and texture.
- When ready to bake, preheat the oven to 325°F (160°C) and line cookie sheets with parchment paper.
- Unwrap one log from the fridge and slice it into cookies that are about 1/4 to 1/3 inch thick. Place the cookies 2 inches apart on the baking sheet.
- Bake for 14-17 minutes until the tops look set and the edges start to turn golden brown.
How to Serve Cranberry Pistachio Shortbread
Serve these cookies warm or at room temperature. They’re perfect on their own, but you can also accompany them with a cup of hot tea or coffee for an extra cozy experience. Tuck a few into a decorative box for an easy, heartfelt gift that will delight anyone.
How to Store Cranberry Pistachio Shortbread
Store your shortbread in an airtight container at room temperature for up to a week, or refrigerate for longer freshness. If you want to enjoy them for an extended period, freeze the unbaked logs; then, simply slice and bake straight from the freezer!
Tips to Make Cranberry Pistachio Shortbread
- Room Temperature Butter: Ensure your butter is truly softened to merge seamlessly with the powdered sugar for a fluffy consistency.
- Chill Time: Don’t skimp on the chilling time; it allows the flavors to meld and the cookie to hold its shape.
- Uniform Slices: Use a sharp knife and a gentle sawing motion when slicing the dough to keep the edges clean and neat.
Variations and Substitutions
- Nut Alternatives: If you’re not a fan of pistachios, try almonds, walnuts, or even some pecans for an equally delightful crunch.
- Dried Fruit: Dried cherries or apricots can be used to switch up the fruit aspect while still maintaining a great flavor profile.
- Herbs: For a twist, adding some finely minced fresh rosemary or thyme can give a unique depth to the cookies.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to adjust the salt in the recipe to avoid overly salty cookies.
How can I make these cookies gluten-free?
To make gluten-free shortbread, simply substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to help with texture.
Can I freeze the shortbread dough?
Absolutely! Wrap the logs in cling film after shaping and freeze. You can slice and bake them straight from the freezer when you’re ready to enjoy fresh cookies.
What’s the best way to chop the nuts and cranberries?
Use a sharp knife and a cutting board for the best results. A food processor can also be used, but be careful not to over-process the nuts!
How long do these cookies last?
Stored in an airtight container, they last about a week at room temperature or two weeks in the fridge. They can be frozen for up to three months!
Cranberry Pistachio Shortbread
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use quality butter for a rich flavor.
- 3/4 cup powdered sugar This gives the cookies a meltingly fine texture.
- 2 cups all-purpose flour Consider a blend that includes a bit of almond flour for richer flavor.
- 1/4 teaspoon salt Enhances sweetness and balances flavors.
- 1 tablespoon orange zest Adds brightness that complements the cranberries.
- 3/4 cup dried cranberries, chopped Choose quality cranberries for the best flavor.
- 3/4 cup unsalted pistachios, chopped Adds crunch and visual appeal.
Instructions
Preparation
- In a large bowl, beat together the softened butter and powdered sugar until fluffy.
- Mix in the flour, salt, and orange zest until just combined; the dough will be thick.
- Stir in the chopped cranberries and pistachios until evenly distributed.
- Take half of the dough, shape it into a log about 1 to 1 1/2 inches in diameter, and wrap it in wax or parchment paper. Twist the ends to seal.
- Repeat with the second half of the dough, resulting in two logs.
- Chill the logs in the fridge for at least 4 hours or up to 3 days.
Baking
- When ready to bake, preheat the oven to 325°F (160°C) and line cookie sheets with parchment paper.
- Unwrap one log from the fridge and slice it into cookies that are about 1/4 to 1/3 inch thick.
- Place the cookies 2 inches apart on the baking sheet.
- Bake for 14-17 minutes until the tops look set and the edges start to turn golden brown.
