Cranberry Pistachio Shortbread Cookies
These shortbread cookies are made by mixing butter, sugar, and flour to create a tender dough, which is then combined with chopped cranberries and pistachios for added flavor and texture. The dough is shaped and baked until lightly golden, resulting in crisp, buttery cookies with colorful bursts of fruit and nuts throughout.
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
For extra flavor, sprinkle a pinch of sea salt on top before baking.