Imagine a cookie that combines the tartness of cranberries with the nutty crunch of pistachios, all wrapped in buttery shortbread. This recipe isn’t just about flavor; it celebrates the contrast of textures and the seasonal joy of holidays or cozy afternoons. The unexpected bits of red and green offer a visual pop that makes every plate festive.
I stumbled upon this twist during a busy holiday season, craving something different from the usual sugar cookies. These cookies are a quiet revolution—simple to make, yet they pack a punch of delight. They remind me that sometimes, small unexpected additions can transform a classic recipe into a memorable treat.
Gather your ingredients and let’s turn these elements into a cheerful jar of memories. The aroma of toasted pistachios and zesty cranberries will soon fill your kitchen, promising a snack that’s both elegant and comforting.
Cranberry Pistachio Shortbread Cookies
Equipment
- Mixing bowls
- Sifter or fine-mesh sieve
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Stand mixer or hand mixer
- Rolling Pin
- Cookie cutter or knife
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 cup dried cranberries chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale, about 2-3 minutes. This helps incorporate air for a tender cookie.
- Mix in the vanilla extract until well combined. The aroma should be sweet and fragrant.
- Gradually add the flour, mixing just until the dough comes together. It should be soft but workable, not sticky.
- Fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
- Divide the dough in half and press each portion into a flat disc, about 1-inch thick. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes to make rolling easier.
- Remove the chilled dough from the refrigerator, unwrap, and place on a lightly floured surface. Roll out each disc to about 1/4-inch thickness.
- Cut the dough into shapes using a cookie cutter or a knife; traditional rounds work well. Transfer the cut cookies to the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes, or until the edges are just golden brown. Keep a close eye to prevent over-baking.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool.
- Once cooled, serve these buttery, nutty cookies with bursts of tart cranberry and crunch pistachios for a festive treat or cozy snack.
Notes
Enjoy the process of baking these treats, knowing they will bring a bright spot to any gathering. With just a few simple ingredients, you’ve created something that’s both nostalgic and surprisingly novel. Let the aroma and texture remind you that sometimes, the simplest recipes are the most memorable.
