Buttery Cranberry Pistachio Shortbread Recipe

Delicate and buttery, this cranberry pistachio shortbread dances with festive flavors that captivate the senses.

Crumbly edges give way to a rich, melt-in-your-mouth texture studded with vibrant dried cranberries.

Nutty pistachios add a delightful crunch that elevates each delicate bite of this classic shortbread.

The combination of sweet-tart berries and earthy nuts creates a harmonious blend that feels both sophisticated and comforting.

Every slice promises a delectable journey of textures and tastes that will impress even the most discerning baker.

These cookies shine as a perfect companion to afternoon tea or an elegant dessert for special gatherings.

Bake a batch and watch as smiles bloom with each delicious morsel.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Calories: 129 kcal

Servings: 23

Ingredients Used In Cranberry Pistachio Shortbread

• Butter: Creamy base that provides rich, melt-in-your-mouth texture; choose high-quality unsalted butter for best flavor.
• Powdered Sugar: Delicate sweetener that creates smooth, tender shortbread; sift to remove any lumps for perfect consistency.

• All-Purpose Flour: Structural foundation of shortbread; look for unbleached flour for better texture and flavor.
• Salt: Subtle flavor enhancer that balances sweetness; use fine sea salt for even distribution.

• Dried Cranberries: Tangy bursts of fruity brightness; opt for plump, moist cranberries without added sugar.
• Pistachios: Crunchy, nutty element that adds elegant texture; choose roasted, unsalted nuts for maximum flavor.
• Vanilla Extract: Aromatic depth that elevates the entire cookie; select pure vanilla extract for authentic taste.

Tools To Use For Cranberry Pistachio Shortbread

• Large mixing bowl: Essential for creaming butter and sugar smoothly.
• Whisk: Perfect for blending dry ingredients without lumps.
• Measuring cups and spoons: Critical for accurate ingredient proportions.
• Baking sheets: Needed for even cookie baking and crisp edges.
• Parchment paper or silicone baking mats: Prevents cookies from sticking and ensures easy removal.
• Sharp knife: Helps slice uniform cookie rounds from chilled dough logs.
• Plastic wrap: Used to tightly wrap and chill dough logs.
• Wire cooling rack: Allows cookies to cool evenly and crisp up.

Step-By-Step Guide For Cranberry Pistachio Shortbread

• Butter Bliss

Cream together soft butter and powdered sugar until they create a dreamy, cloud-like mixture. Add a splash of vanilla for that irresistible aroma that makes kitchens smell magical.

• Flour Power

Gently blend flour and salt, then slowly incorporate into the buttery base. Sprinkle in vibrant dried cranberries and crunchy pistachios, folding them into the dough with tender care.

• Dough Transformation

Split the dough into two smooth logs, wrapping each tightly in plastic. Chill in the refrigerator until firm and ready for baking – patience is key to shortbread perfection.

• Oven Magic

Heat the oven to a cozy 350F. Line baking sheets with parchment, creating a welcoming surface for your cookies.

• Slice and Bake

Unwrap the chilled logs and cut into delicate rounds. Arrange cookies on the prepared sheets, giving them just enough breathing room. Bake until edges turn a gentle golden hue, about 12-15 minutes.

• Cooling Celebration

Let the cookies rest briefly on the baking sheet, then transfer to a wire rack. Allow them to cool completely, transforming from warm treats to crisp, delectable shortbread.

Smart Tips For Cranberry Pistachio Shortbread

• Baking Magic Unveiled: Shortbread Secrets
• Butter Temperature Trick: Let butter sit at room temperature for 30-45 minutes before mixing to ensure smooth, creamy texture without overmixing.
• Dough Chilling Wisdom: Refrigerating the dough helps prevent spreading and develops deeper, richer flavors during baking.
• Precise Slicing Technique: Use a sharp knife and gentle sawing motion to create uniform cookie rounds that bake evenly.
• Gluten-Free Option: Swap all-purpose flour with a gluten-free blend for those with wheat sensitivities, maintaining the same delicate shortbread texture.
• Vegan Adaptation: Replace butter with coconut oil or vegan butter, and ensure all ingredients are plant-based for a dairy-free version that doesn't compromise on taste.

Best Ways To Serve Cranberry Pistachio Shortbread

• Holiday Cookie Platter: Arrange shortbread cookies beautifully on a festive platter with sprigs of fresh rosemary and dusted powdered sugar for elegant presentation.
• Dessert Pairing Perfection: Serve alongside vanilla bean ice cream or pair with hot chai tea to enhance the nutty and sweet flavor profile of the shortbread.
• Gift-Worthy Packaging: Stack cookies in clear cellophane bags tied with rustic twine, adding a small tag for a charming homemade gift that looks professionally crafted.
• Brunch Accompaniment: Offer these delicate cookies as a sophisticated side to morning coffee or as part of a weekend brunch spread, complementing fruit salads and light pastries.

How To Plan And Store Cranberry Pistachio Shortbread

• Fridge-Friendly Storage: Keep cookies in an airtight container for up to 1 week, separating layers with parchment paper to prevent sticking.
• Freezer Magic: Wrap cookie dough logs or baked cookies tightly in plastic wrap, then place in freezer bags. Stored properly, they'll stay fresh for 3 months.
• Make-Ahead Masterplan: Prepare dough logs up to 3 days before baking and store in the refrigerator. Slice and bake when ready for fresh cookies anytime.
• Room Temperature Tricks: Let cookies cool completely before storing to maintain crisp texture and prevent moisture buildup.

Festive Cranberry Pistachio Shortbread Recipe

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4.5 from 33 reviews

• Total Time: 2 hours 30 minutes
• Yield: 23 1x

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Description

Homemade cranberry pistachio shortbread brings festive cheer to holiday baking tables. Buttery crumbles of sweet-tart cookies promise delightful moments shared with friends and family.

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Ingredients

Scale 1x2x3x

• 1 cup (225 g / 8 oz) unsalted butter, softened
• 2 cups (250 g / 8.8 oz) all-purpose flour
• ¾ cup (90 g / 3.2 oz) powdered sugar
• ½ cup (60 g / 2.1 oz) chopped dried cranberries
• ½ cup (60 g / 2.1 oz) chopped pistachios
• 1 tsp vanilla extract
• ¼ tsp salt

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Instructions

1. Creaming: Whip softened butter and powdered sugar into a fluffy, light mixture, blending in vanilla extract for aromatic depth.
2. Dry Ingredient Integration: Sift flour and salt, then delicately fold into the butter mixture until just combined, maintaining a tender texture.
3. Add-in Incorporation: Gently fold pistachios and cranberries throughout the dough, ensuring even distribution for balanced flavor and visual appeal.
4. Shaping and Chilling: Form dough into two cylindrical logs, wrap tightly in plastic film, and refrigerate for at least 2 hours to solidify and enhance flavor complexity.
5. Oven Preparation: Preheat oven to 350F (175C), line baking sheets with parchment paper or silicone mats for optimal non-stick performance.
6. Slicing and Arranging: Unwrap chilled dough logs and slice into precise 1/4-inch rounds, positioning cookies slightly apart on prepared baking sheets.
7. Baking and Cooling: Bake for 12-15 minutes until edges turn golden brown, then allow cookies to rest on baking sheet for 5 minutes before transferring to a wire rack for complete cooling and crisping.

Notes

• Butter Temperature Matters: Ensure butter is softened but not melted for the perfect creamy, airy texture that creates cloud-like consistency.
• Gentle Mixing Technique: Avoid overmixing the dough to prevent tough, dense cookies; stir just until ingredients are combined for tender shortbread.
• Chill for Maximum Flavor: Refrigeration is crucial – allows ingredients to meld and develops deeper, more complex taste while helping cookies maintain shape during baking.
• Precise Slicing Technique: Use a sharp, clean knife and make consistent 1/4-inch slices to guarantee even baking and uniform cookie appearance.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 23
• Calories: 129
• Sugar: 3.75 g
• Sodium: 0.10 g
• Fat: 9.25 g
• Saturated Fat: 5.50 g
• Unsaturated Fat: 3.75 g
• Trans Fat: 0 g
• Carbohydrates: 14.00 g
• Fiber: 0.25 g
• Protein: 1.50 g
• Cholesterol: 30 mg