When it comes to holiday baking or a cozy afternoon treat, Cranberry Pistachio Shortbread Cookies are a perfect blend of elegance and flavor. The vibrant red of dried cranberries and the earthy green of pistachios make these cookies not only delicious but visually stunning — a treat that tastes as good as it looks. But don’t be fooled by their beauty; these cookies are surprisingly simple to make! 🌸 Why You’ll Love This RecipeButtery and crumbly: Classic shortbread texture that melts in your mouth.Festive colors: Ideal for Christmas cookie platters or edible gifts.Easy to make ahead: The dough can be refrigerated or frozen for later.Perfect balance: Sweet, tart, and nutty all at once.🧈 Ingredients You’ll NeedHere’s what you’ll need to make about 24 cookies: 1 cup (2 sticks) unsalted butter, softened¾ cup powdered sugar1 teaspoon vanilla extract2 cups all-purpose flour¼ teaspoon salt½ cup dried cranberries, chopped½ cup pistachios, chopped (unsalted, shelled)(Optional: add ½ teaspoon orange zest for a citrusy twist!) 🥣 Step-by-Step InstructionsStep-by-Step Instructions1. Cream the Butter and SugarIn a large mixing bowl, beat the butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix until combined. 2. Add the Dry IngredientsIn a separate bowl, whisk the flour and salt together. Gradually add this to the butter mixture, stirring until a soft dough forms. 3. Fold in Cranberries and PistachiosGently stir in the chopped cranberries and pistachios until evenly distributed through the dough. 4. Shape and Chill the DoughDivide the dough in half and roll each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or freeze for up to 2 months). 5. Slice and BakePreheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch rounds and place them about 1 inch apart on the sheet. Bake for 12–15 minutes, or until the edges just begin to turn golden. 6. Cool and ServeAllow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack. Once cooled, enjoy them as-is or drizzle with melted white chocolate for an elegant touch. 🍪 Tips for Perfect Shortbread CookiesUse room-temperature butter – It blends more evenly for that melt-in-your-mouth texture.Don’t overmix – Overworking the dough can make the cookies tough instead of tender.Chill the dough well – This helps the cookies hold their shape during baking.Add flair – Dip one side in melted white or dark chocolate for a bakery-style finish.🎁 Perfect for GiftingThese cookies stay fresh for up to two weeks in an airtight container and make wonderful homemade gifts. Stack them in a jar tied with a ribbon or wrap them in cellophane for a festive, thoughtful present. ❤️ Final ThoughtsCranberry Pistachio Shortbread Cookies combine the best of buttery shortbread with the natural sweetness of cranberries and the crunch of pistachios. Whether you’re baking for a holiday, a special occasion, or just a cozy weekend treat, these cookies are guaranteed to impress. Once you’ve tried them, you might just find yourself making them all year round — not just for the holidays!
Cranberry Pistachio Shortbread Cookies – A Festive, Buttery Delight
