Cranberry Pistachio Shortbread Cookies Recipe – A Delightful Treat for Every Occasion

Ah, the smell of freshly baked cookies wafting through the kitchen. It can transport you back to cozy family gatherings or holiday celebrations. Whenever I make Cranberry Pistachio Shortbread Cookies, I think of those lazy Sunday afternoons when we would gather around the table, sharing stories and laughter, with the delightful crunch of these sweet treats adding to the comfort of the moment. This recipe is not just about baking; it’s about creating memories that linger long after the last cookie has been devoured.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 1 cup unsalted butter (softened) — Use unsalted butter so you can control the salt.
• 2/3 cup powdered sugar — This adds that sweet melt-in-your-mouth texture.
• 1 teaspoon vanilla extract — It gives the cookies that cozy, familiar flavor.
• 1/2 teaspoon almond extract — Just a hint of nutty goodness takes it up a notch.
• 2 cups all-purpose flour — This creates the perfect shortbread base.
• 1/4 teaspoon salt — Balances the sweetness and enhances flavor.
• 1/2 cup dried cranberries (chopped) — Tartness that pairs beautifully with the sweetness.
• 1/2 cup shelled pistachios (chopped) — For that delightful crunch and vibrant color.
• Additional sugar for sprinkling (optional) — A little extra sweetness never hurt!

How to Make It

Prepare the Dough: Start by creaming together the softened butter and powdered sugar in a large bowl. You want it to be light and fluffy — this will take about 2-3 minutes. Then, mix in the vanilla and almond extracts. Your kitchen will already be smelling fabulous!

In another bowl, combine the flour and salt. Gradually mix this dry blend into the buttery mixture until you have a soft, cohesive dough. The mixture will feel a bit like a cloud, rich and comforting, and that’s how it should be!

Customize Your Cookies: Now comes the fun part. Gently fold in the chopped dried cranberries and pistachios. Each little addition of color brings joy to the dough — trust me, you’ll want to take a moment to admire that!

Shape and Chill: Divide your dough into two portions and shape them into logs, about 2 inches in diameter. Wrap each log in plastic wrap and chill them in the fridge for at least 2 hours. This is a crucial step, so don’t skip it! It helps develop those lovely flavors and makes slicing easier.

Bake: When you’re ready to bake, preheat your oven to 350°F (175°C). Slice the chilled dough into rounds about 1/4 inch thick and place them on a baking sheet lined with parchment paper. If you like, sprinkle a little sugar on top for extra sparkle! Bake for 10-12 minutes or until the edges start to turn a lovely golden color.

Cool and Enjoy: Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack. The moment you take that first bite — oh, the marvelous blend of buttery, sweet, and nutty flavors will wrap around you like a warm hug.

Kitchen Tips

• Time-Saving Trick: You can make the dough ahead of time and freeze it! Just slice it before wrapping to save time later.
• Fix for Common Mistake: If your dough is crumbly, it might need a tiny splash of water. Just a drop or two until it comes together nicely!
• Flavor Variation: Want to switch it up? Substitute the cranberries for dried cherries or apricots — both are delightful!

Serving Ideas

These Cranberry Pistachio Shortbread Cookies shine at any gathering! I love serving them during family dinners or cozy nights in with a warm cup of tea. They also make for a beautiful addition to a holiday cookie platter, or just to indulge yourself while curling up with a good book. Try garnishing them with a drizzle of white chocolate or a sprinkle of cinnamon for an extra special touch!

Storing & Leftovers

• Store the cookies in an airtight container at room temperature for up to one week. They only get better with a day or two of resting!
• If you want them longer, freeze the cookies layered between parchment paper in an airtight container for up to 3 months. Just pop them in the oven for a few minutes to refresh their softness when you’re ready to enjoy!
• Leftover cookies can even be crumbled atop yogurt or ice cream for a delightful dessert twist. Yum!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, as the flavors have more time to mingle!

Q: Can I swap any ingredients?
A: Of course! Feel free to use what you have; this recipe is very forgiving and adaptable!

Q: What’s the best way to serve it?
A: Fresh from the oven while it’s still warm and aromatic is the best. You’ll be amazed!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign!

Final Thoughts

Making Cranberry Pistachio Shortbread Cookies isn’t just about baking; it’s about creating those sweet little moments that linger in our hearts. Each batch I make reminds me of love and shared laughter. So, go ahead, try this recipe, experiment a little if you want, and don’t forget to savor the experience along the way. Happy baking! Your kitchen will thank you for the cozy aromas, and I promise you will too! Enjoy these Cranberry Pistachio Shortbread Cookies with your loved ones; they’re simply irresistible.

Cranberry Pistachio Shortbread Cookies

Delightful shortbread cookies featuring dried cranberries and chopped pistachios, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

For the cookie dough

• 1 cup unsalted butter (softened) Use unsalted butter to control the salt.
• 2/3 cup powdered sugar Adds a sweet melt-in-your-mouth texture.
• 1 teaspoon vanilla extract Gives the cookies a cozy flavor.
• 1/2 teaspoon almond extract Provides a hint of nutty goodness.
• 2 cups all-purpose flour Creates the perfect shortbread base.
• 1/4 teaspoon salt Balances the sweetness and enhances flavor.
• 1/2 cup dried cranberries (chopped) Adds tartness that pairs beautifully with sweetness.
• 1/2 cup shelled pistachios (chopped) Provides delightful crunch and vibrant color.
• Additional sugar for sprinkling (optional) Adds extra sweetness.

Method

 

Preparation

1. Cream together the softened butter and powdered sugar in a large bowl until light and fluffy, about 2-3 minutes. Mix in the vanilla and almond extracts.
2. In another bowl, combine the flour and salt. Gradually mix this dry blend into the buttery mixture until a soft dough forms.
3. Gently fold in the chopped dried cranberries and pistachios. Ensure an even distribution.
4. Divide the dough into two portions and shape them into logs, about 2 inches in diameter. Wrap each log in plastic wrap and chill in the fridge for at least 2 hours.

Baking

1. Preheat the oven to 350°F (175°C).
2. Slice the chilled dough into rounds about 1/4 inch thick and place them on a baking sheet lined with parchment paper. Sprinkle with sugar if desired.
3. Bake for 10-12 minutes or until the edges start to turn golden.
4. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

You can make the dough ahead of time and freeze it. If your dough is crumbly, add a drop or two of water until it comes together nicely. Substitute cranberries for dried cherries or apricots for a variation.