Cranberry Pistachio Shortbread Cookies

why make this recipe

Cranberry Pistachio Shortbread Cookies are a delightful treat that combines the rich flavor of pistachios with the tartness of cranberries. They are perfect for any occasion, whether it’s a holiday gathering or an afternoon snack. Their buttery texture and unique taste make them a hit among cookie lovers. Plus, they’re easy to make and require just a few simple ingredients.

how to make Cranberry Pistachio Shortbread Cookies

Ingredients:

• 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

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Mix in the orange zest and vanilla extract.
4. Gradually add the flour and salt, mixing until combined.
5. Fold in the chopped cranberries and pistachios.
6. Roll the dough into balls and place them on baking sheets lined with parchment paper.
7. Flatten each ball slightly.
8. Bake for 12-15 minutes or until the edges are lightly golden.
9. Allow to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

how to serve Cranberry Pistachio Shortbread Cookies

These cookies are best served with a cup of tea or coffee. They can be enjoyed warm or at room temperature. You can also serve them on a platter at parties or gatherings for a lovely homemade touch.

how to store Cranberry Pistachio Shortbread Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them for longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

tips to make Cranberry Pistachio Shortbread Cookies

• Ensure your butter is softened at room temperature for the best creaming texture.
• Don’t overmix the dough after adding the flour, as this can make the cookies tough.
• Experiment with different nuts or dried fruits to create your own flavors.

variation

You can add white chocolate chips or substitute almonds for pistachios for a different twist on this recipe. Adding a bit of cinnamon or nutmeg can give a warm flavor too!

FAQs

1. Can I use salted butter instead of unsalted butter?
Yes, but if you use salted butter, you may want to skip adding the additional salt in the recipe.

2. How can I make these cookies vegan?
You can substitute the butter with a plant-based butter and replace the egg with a flax egg or applesauce.

3. Can I use fresh cranberries instead of dried?
Fresh cranberries are too tart and watery for this recipe, so it’s best to stick with dried cranberries for the right flavor and texture.

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