Cranberry Pistachio Shortbread
Delight your taste buds with these buttery Cranberry Pistachio Shortbread cookies, a festive and flavorful treat perfect for any occasion. With a tender, crumbly texture and a vibrant combination of tart dried cranberries and crunchy pistachios, these cookies offer a sophisticated balance of sweet and salty flavors. Made with simple pantry staples like unsalted butter, all-purpose flour, and vanilla extract, this elegant yet easy recipe comes together in just 20 minutes of prep time. The dough is conveniently rolled into logs for easy slicing, making it perfect for holiday baking or gifting. Baked to golden perfection in under 15 minutes, these cookies are ideal for everything from afternoon tea to a dazzling dessert display. Plus, they store beautifully, keeping fresh for up to a week in an airtight container. Whether you're planning a seasonal celebration or simply treating yourself, these shortbread gems are sure to impress.
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 0.5 teaspoon Salt
- 75 grams Dried cranberries, chopped
- 60 grams Pistachios, shelled and chopped
Instructions
In a large bowl, beat the softened butter and sugar together with a handheld mixer or stand mixer on medium speed until light and creamy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a crumbly dough begins to form.
Stir in the chopped cranberries and pistachios until evenly distributed throughout the dough.
Turn the dough out onto a clean surface and bring it together with your hands. Divide it into two equal portions, then shape each portion into a log about 2 inches (5 cm) in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
Remove the chilled dough logs from the refrigerator and unwrap them. Using a sharp knife, slice the logs into 1/4-inch thick rounds and arrange them on the prepared baking sheets, leaving about 1 inch between each cookie.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 6.7 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 41 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
