Description
Cranberry Pistachio Shortbread Cookies combine buttery, crumbly textures with tart dried cranberries and crunchy pistachios for a delightful holiday treat. These homemade cookies are easy to prepare, baked to golden perfection, and optionally enhanced with a creamy white chocolate drizzle or dip for added indulgence.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 3/4 cup dried cranberries, chopped
- 3/4 cup shelled pistachios, chopped
Optional Topping
- 1/2 cup white chocolate chips (for dipping or drizzling)
Instructions
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and powdered sugar together until the mixture is light and fluffy, about 2 to 3 minutes, to create a smooth base for the dough.
- Add Flavorings: Mix in the vanilla extract and salt thoroughly until fully incorporated, enhancing the cookie’s flavor.
- Incorporate Flour: Gradually add the all-purpose flour while mixing on low speed. Continue until a soft dough forms without over-mixing to maintain a tender texture.
- Fold in Cranberries and Pistachios: Gently fold the chopped dried cranberries and shelled pistachios into the dough to ensure even distribution without crushing the nuts or berries.
- Shape and Chill: Shape the dough into a 2-inch diameter log and wrap it tightly in parchment paper. Refrigerate the dough for at least 2 hours to firm up and develop flavors.
- Preheat Oven: Set the oven temperature to 325°F (165°C) and line a baking sheet with parchment paper to prepare for baking.
- Slice Dough: Remove the chilled dough log from the refrigerator and slice into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheet, spacing them about 1 inch apart.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges of the cookies are lightly golden, indicating perfect doneness.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack for complete cooling to avoid breakage.
- Optional White Chocolate Decoration: If desired, melt the white chocolate chips and either drizzle over the cooled cookies or dip cookies halfway into the chocolate. Immediately sprinkle extra chopped pistachios on top before the chocolate sets for a delightful finish.
Notes
- Refrigeration time is essential to firm up the dough and prevent spreading during baking.
- Use parchment paper both for rolling the dough and lining the baking sheet to avoid sticking.
- White chocolate decoration is optional but adds a festive touch and extra sweetness.
- Store baked cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
