Cranberry Pistachio Shortbread Cookies the Dancing Deer Bakery
Celebrate the perfect harmony of sweet, tangy, and nutty flavors with these Cranberry Pistachio Shortbread Cookies inspired by the Dancing Deer Bakery! These buttery shortbread cookies are studded with vibrant dried cranberries and crunchy pistachios, creating a delightful balance of textures and colors that's as pleasing to the eye as it is to the palate. With a simple yet elegant slice-and-bake technique, this recipe makes prepping these treats effortless, perfect for holiday gatherings or everyday indulgence. Each bite melts in your mouth, enriched with hints of vanilla and a subtle salty finish. Quick to prepare and easy to store, these cookies are a versatile favorite for cookie platters, tea-time snacks, or thoughtful homemade gifts.
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Recipe Information
Ingredients
- 227 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 0.25 teaspoons Salt
- 75 grams Dried cranberries (chopped)
- 75 grams Shelled pistachios (chopped)
Instructions
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
Divide the dough into two equal portions. Roll each portion into a log shape about 1.5 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1-2 hours, or until firm.
Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
Slice the chilled dough logs into 1/4-inch thick rounds and place the slices on the prepared baking sheets, spaced about 1 inch apart.
Bake in the preheated oven for 20-25 minutes, or until the edges are just starting to turn golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.7 g | 284% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 382.9 g | 139% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 161.5 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1140 mg | 24% | |
*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.
