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Crispy Cranberry Pistachio Shortbread Cookies

crispy cranberry pistachio shortbread cookies - featured image
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These festive shortbread cookies feature a crisp, buttery texture with the savory depth of toasted pistachios and the tart pop of dried cranberries. Simple to make yet sophisticated in flavor, they are perfect for gift-giving or quiet evening treats.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups all-purpose flour, sifted
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup raw pistachios, finely chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 300°F (150°C). Spread raw pistachios on a baking sheet and toast for 5-7 minutes until fragrant. Let cool completely.
  2. Finely chop the cooled pistachios, aiming for a mix of small pieces and crumbs.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
  4. Mix in the vanilla extract and salt until combined.
  5. Gradually add the sifted flour to the butter mixture, mixing on low speed until just combined. The dough will look crumbly then come together into a soft ball.
  6. Gently fold in the dried cranberries and chopped pistachios using a spatula.
  7. Divide the dough in half. Flatten each half into a disk (about 1-inch thick), wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  8. Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
  9. Remove one dough disk from the fridge and let sit for 5 minutes to soften slightly. Slice into 1/4-inch thick rounds.
  10. Place cookies on prepared baking sheets, leaving 1 inch between each.
  11. Bake for 18-22 minutes until edges are very light golden brown. Centers will still look soft.
  12. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Toast pistachios before chopping to enhance flavor. Ensure butter is softened but not melted to prevent spreading. Chill dough thoroughly for crisp texture. If using salted butter, reduce added salt to 1/4 teaspoon. For gluten-free, use a 1:1 GF flour blend. Store in an airtight container for up to 1 week.

Nutrition

Keywords: shortbread cookies, cranberry pistachio cookies, festive cookies, holiday baking, easy cookie recipe, gluten-free option, butter cookies

Find it online: https://cheerycrisp.com/crispy-cranberry-pistachio-shortbread-cookies-5-easy-festive-treats/