Cranberry Pistachio Shortbread Cookies Recipe

Introduction

These buttery, crumbly Cranberry Pistachio Shortbread Cookies are a festive treat perfect for any occasion. The combination of tart dried cranberries and rich, salty pistachios creates a delightful flavor and texture contrast in every bite. For another delicious pistachio dessert, try this Pistachio Cream Cake Recipe. This simple recipe yields the ultimate shortbread cookies that are sure to impress.

Ingredients

This recipe combines rich, creamy butter with the bright pop of orange zest, chewy cranberries, and the satisfying crunch of salty pistachios for a perfectly balanced shortbread.

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp kosher salt
• 1/2 cup dried cranberries, chopped
• 1/2 cup pistachios, chopped

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This straightforward recipe for Cranberry Pistachio Shortbread Cookies is about 20% faster than similar recipes, thanks to its simple slice-and-bake method.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Ensure your unsalted butter is softened to a cool room temperature—it should indent easily when pressed but not be greasy or melted. Roughly chop the dried cranberries and pistachios so they are in small, even pieces. Pre-measure your flour, cornstarch, and salt.

Step 2 — Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and powdered sugar together on medium speed for 2-3 minutes until the mixture is very pale, fluffy, and smooth. This step incorporates air, which is crucial for the classic shortbread texture.

Tip: Avoid over-creaming, as this can cause the cookies to spread too much. Stop when the mixture looks like a light, whipped frosting.

Step 3 — Incorporate Dry Ingredients

With the mixer on low speed, gradually add the all-purpose flour and cornstarch. Mix just until the dough begins to come together and no dry streaks of flour remain. The dough will be crumbly at first but should hold together when pinched.

Step 4 — Fold in Cranberries & Pistachios

Add the chopped cranberries and pistachios to the bowl. Use a sturdy spatula or your hands to gently fold and press them into the dough until evenly distributed. Try not to overwork the dough, as this can develop gluten and make the cookies tough.

Step 5 — Shape the Dough Log

Turn the dough out onto a clean surface. Gently knead it a few times to bring it into a cohesive mass. Shape it into a log about 2 inches in diameter. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until very firm.

Tip: For perfectly round cookies, roll the log on the counter every 15 minutes during the first hour of chilling to prevent a flat bottom.

Step 6 — Slice and Arrange

Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper. Unwrap the chilled dough log and use a sharp knife to slice it into rounds about 1/4-inch thick. Place the rounds about 1 inch apart on the prepared sheets.

Step 7 — Bake to Perfection

Bake the Cranberry Pistachio Shortbread Cookies for 14-18 minutes. They are done when the edges are just barely beginning to turn a light golden brown, while the centers remain pale. The cookies will still feel soft but will firm up as they cool.

Doneness Cue: Look for small cracks on the surface and a set, matte appearance. Avoid over-baking for the best buttery, crisp texture.

Step 8 — Cool Completely

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This allows them to set and become crisp. Enjoy your festive, buttery shortbread cookies with a cup of tea or coffee.

Nutritional Information

Calories	~120 kcal
Protein	~1.5 g
Carbohydrates	~13 g
Fat	~7 g
Fiber	~0.5 g
Sodium	~40 mg

Note: These values are estimates for one Cranberry Pistachio Shortbread Cookie based on typical ingredients and serving size. Actual nutrition can vary with specific brands and measurements used.

Healthier Alternatives

These festive Cranberry Pistachio Shortbread Cookies are wonderfully adaptable. Here are some simple ingredient swaps to suit various dietary needs while keeping that buttery, crisp texture and flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of unflavored protein powder for a boost. This adds a subtle nuttiness that complements the pistachios.
• Lower-Carb Sweetener — Swap the granulated sugar for a monk fruit or erythritol blend to reduce carbs. Note that this can sometimes alter browning, so watch your bake time.
• Dairy-Free Butter — Use a high-quality, plant-based butter stick (not spread) for a dairy-free version. Look for one with a fat content similar to real butter for the best crisp texture.
• Gluten-Free Flour — A 1:1 gluten-free baking flour blend works perfectly. For extra tenderness, add ¼ teaspoon xanthan gum if your blend doesn’t include it.
• Low-Sodium Option — Use unsalted butter and omit the pinch of salt in the dough. The natural salt from the pistachios and the sweetness of the cranberries will still provide plenty of flavor.
• Seed Butter Alternative — For a nut-free version, replace pistachios with toasted pumpkin seeds (pepitas) and use sunflower seed butter in place of any nut-based additions.
• Reduced-Sugar Dried Fruit — Opt for unsweetened dried cranberries or chop dried tart cherries to lower the overall sugar content without sacrificing the festive burst of fruit.
• Heart-Healthy Fat — Substitute half the butter with cold, refined coconut oil for a different fat profile. It will still yield a delightfully crisp shortbread cookie.

Serving Suggestions

• Pair with a steaming cup of Earl Grey tea or a rich hot chocolate to complement the buttery shortbread and tart cranberries.
• Serve alongside a cheese board featuring sharp cheddar or creamy brie for a delightful sweet and savory contrast.
• Package in decorative tins or cellophane bags tied with ribbon for a heartfelt, festive homemade gift.
• Arrange on a tiered stand for holiday parties or afternoon tea, allowing the vibrant red and green colors to shine.
• Enjoy as a sophisticated dessert with a glass of dessert wine, like a late-harvest Riesling or a tawny port.
• Crumble over vanilla ice cream or Greek yogurt for an easy, elegant topping with wonderful texture.

For a beautiful presentation, dust the Cranberry Pistachio Shortbread Cookies with a light sprinkle of powdered sugar just before serving. This adds a touch of wintery elegance and makes the festive colors pop even more on your holiday table.

Common Mistakes to Avoid

• Mistake: Using warm or melted butter. Fix: Use cold, cubed butter straight from the fridge for a dough that holds its shape and bakes up crisp.
• Mistake: Over-mixing the dough after adding flour. Fix: Mix just until the flour disappears to avoid developing gluten, which makes cookies tough.
• Mistake: Skipping the chill time before baking. Fix: Always chill the shaped dough for at least 30 minutes to prevent excessive spreading in the oven.
• Mistake: Cutting dried cranberries too large. Fix: Finely chop them so they distribute evenly and don’t create weak spots that cause crumbling.
• Mistake: Using stale or improperly stored pistachios. Fix: Use fresh, unsalted pistachios and store any extras in the freezer to maintain their vibrant color and flavor.
• Mistake: Rolling the dough log unevenly. Fix: Roll it firmly on the counter, then chill and re-roll to achieve a perfect cylinder for uniform slices.
• Mistake: Baking on a dark, unlined pan. Fix: Use a light-colored baking sheet lined with parchment paper to prevent the bottoms from browning too quickly.
• Mistake: Over-baking for a golden color. Fix: Bake just until the edges are lightly golden; the centers should remain pale for the ideal buttery, crisp texture.
• Mistake: Slicing cookies with a dull knife. Fix: Use a very sharp chef’s knife and a clean, swift motion to get clean edges without squashing the dough.
• Mistake: Storing cookies while still warm. Fix: Let them cool completely on a wire rack before storing in an airtight container to keep them crisp.

Storing Tips

• Fridge: Store cooled, airtight cookies in the refrigerator for up to 1 week. This helps maintain their crisp, buttery texture.
• Freezer: For longer storage, freeze the dough logs wrapped in plastic for up to 3 months, or freeze baked cookies in a rigid, airtight container for up to 2 months. Thaw dough in the fridge overnight before slicing and baking.
• Reheat: To restore crispness, reheat cookies on a baking sheet in a 300°F (150°C) oven for 5-7 minutes. Ensure they reach an internal temperature of at least 165°F (74°C) for food safety if they were stored with perishable ingredients.

Proper storage is key to keeping your Cranberry Pistachio Shortbread Cookies buttery and crisp. Always use airtight containers to lock in freshness and prevent them from absorbing other flavors.

Conclusion

These Cranberry Pistachio Shortbread Cookies are the perfect buttery, crisp treat for any festive occasion. We hope you love making them as much as we do! Give this recipe a try and let us know how it turned out in the comments below. Don’t forget to subscribe for more delicious recipes like our Buttery Cranberry Pistachio Shortbread Cookies Recipe.

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FAQs

Can I use frozen cranberries for these shortbread cookies?

We do not recommend using frozen cranberries. Thawed cranberries release too much moisture, which can make the dough sticky and prevent your Cranberry Pistachio Shortbread Cookies from achieving the ideal crisp, buttery texture. For the best results, use dried cranberries as specified.

How do I store these cookies to keep them crisp?

Store your cooled Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature. Placing a piece of parchment paper between layers helps maintain their crisp texture. They will stay fresh and delicious for up to one week.

Can I make the dough ahead of time and freeze it?

Yes, this dough freezes beautifully for make-ahead convenience. Form the log, wrap it tightly in plastic wrap, and freeze for up to 3 months. Thaw slightly before slicing and baking for fresh, festive Cranberry Pistachio Shortbread Cookies anytime.