Nothing says festive quite like the sweet and nutty flavor of Cranberry Pistachio Shortbread Cookies. After several rounds of testing, I discovered the perfect balance of buttery richness and tartness from the cranberries. This delightful cookie not only looks great on a holiday platter but also makes a thoughtful addition to gift baskets. Check out my Thanksgiving Peas for a unique side dish!
About Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies are an irresistible treat that combine the cheerful colors of cranberries with the rich, earthy crunch of pistachios. I tested this recipe multiple times, adjusting the balance of butter and sugar to get the ideal texture—crispy edges and a soft center. These cookies bring a festive touch to any gathering, making them an ideal choice for family celebrations or cozy gatherings.
- Quick prep time, making them perfect for last-minute baking.
- Budget-friendly with ingredients you’ll likely have on hand.
- Appealing to all age groups, perfect for sharing at events.
- Cranberries are packed with vitamin C, adding a little health benefit too.
Key Ingredients & Their Roles
- Unsalted Butter: Provides richness; room temperature butter ensures fluffiness when creamed.
- Granulated Sugar: Sweetens the dough and contributes to the cookie’s structure.
- All-Purpose Flour: Forms the base; ensure you measure accurately for best results.
- Dried Cranberries: Add a tart flavor contrast and a pop of color; you can swap with chopped dried cherries for a variation.
How to Make Cranberry Pistachio Shortbread Cookies
- Cream together the softened butter and sugar in a mixing bowl until light and fluffy to create a base that’s airy and rich.
- Gradually mix in the flour, salt, and orange zest until just combined, being careful not to over-mix, which ensures a tender cookie.
- Fold in the cranberries and pistachios, appreciating the vibrant colors that add visual appeal and texture.
- Form the dough into a log shape on parchment or cling wrap, tightly rolling it up to chill in the fridge for at least an hour before slicing into rounds.
Pro Tips & Troubleshooting
- I discovered that chilling the dough longer gives a firmer texture, making cutting neat pieces easier.
- A common mistake is over-baking; keep an eye on those edges. They should turn golden but not too dark.
- For a seasonal twist, you can substitute walnuts for pistachios or even add chocolate chips for a richer taste.
- This recipe scales up well; just double or halve the ingredients as needed.
Storage & Make-Ahead Guide
Store these cookies in an airtight container in the fridge for up to one week or in the freezer for up to three months. Reheat them in a warm oven for a few minutes to regain their just-baked texture. I noticed that the flavors actually deepen after a day, making them even more delightful.
Serving Suggestions
These cookies pair beautifully with a warm cup of tea or coffee. For a charming dessert platter, serve alongside Creamy Tuscan Ravioli Soup and a selection of fresh fruit.
Frequently Asked Questions
- Can I use other nuts instead of pistachios? Yes, walnuts or almonds work well too!
- How do I prevent my cookies from spreading? Make sure to chill the dough thoroughly before baking.
- Can I add more cranberries? Absolutely! Just be cautious as too many can affect the texture.
- What’s the best way to measure flour? Use the spoon-and-level method for accuracy.
- What if I don’t have orange zest? Lemon zest can be a great alternative!
Final Thoughts
These Cranberry Pistachio Shortbread Cookies are a delightful balance of flavors that will make your holiday gatherings even sweeter. Personally, I love enjoying them fresh out of the oven, paired with a steaming cup of chai. I’d love to hear how your batch turns out, so feel free to share your results!
More Recipes You’ll Love
- Cranberry Orange Glazed Turkey Breast – a festive dish that highlights the tartness of cranberries.
- Cranberry Sauce – a classic accompaniment that enhances the flavors of cookies.
- Thanksgiving Peas – a light, fresh side that balances rich desserts.
- Christmas Jam – a sweet spread that pairs well with shortbread cookies.
- Mini Pecan Pies – a delightful nutty dessert perfect for holiday gatherings.
Cranberry Pistachio Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 3/4 cup dried cranberries roughly chopped
- 3/4 cup pistachios roughly chopped
Instructions
- In a mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
- Reduce mixer speed to low, then mix in flour, salt, and orange zest until just combined.
- Stir in cranberries and pistachios.
- Place a sheet of parchment paper or cling wrap on counter. Place dough on counter and knead it a bit to come together. Arrange dough on parchment paper/cling wrap in a log shape.
- Roll up parchment paper/cling wrap and twist the ends, taking care to form the log tightly. Chill in fridge until firm, at least 1 hour.
- When ready to bake, preheat oven to 325°F and line two baking sheets with parchment paper.
- Remove dough from fridge and unwrap. Slice into rounds 1/4-inch thick and place on prepared baking sheet 2-inches apart.
- Bake until cookies are set and edges are turning golden, 14-16 minutes.