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These Cranberry Pistachio Shortbread Cookies are the perfect balance of buttery, melt-in-your-mouth shortbread with a burst of tart cranberries and crunchy pistachios. They’re the ideal treat for holiday gatherings, gift-giving, or just to enjoy with a cup of tea. Their vibrant red and green colors make them a festive addition to any cookie tray!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ½ cup cornstarch
- ¼ tsp salt
- ½ tsp vanilla extract
- 1 cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped
- Zest of 1 orange (optional, for extra flavor)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Prepare the Dough:
- In a large bowl, cream the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and orange zest (if using), and mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until combined. The dough will be thick and crumbly.
- Fold in the chopped cranberries and pistachios, ensuring they’re evenly distributed throughout the dough.
3. Shape the Cookies:
- Take small portions of dough and roll them into 1-inch balls. Place them on the prepared baking sheets, spacing them about 1 inch apart.
- Gently flatten each cookie with the back of a fork or your fingers, creating a slightly thick, round shape.
4. Bake the Cookies:
- Bake for 12-15 minutes, or until the edges are just lightly golden and the cookies are set. Keep a close eye on them, as shortbread can overbake quickly.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
5. Serve:
- Once cooled, the cookies are ready to serve! They can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.
Tips:
- Storage: These cookies store beautifully and can be made ahead of time, making them perfect for holiday gift-giving.
- Chilled Dough Option: If the dough is too soft to handle, you can refrigerate it for about 30 minutes before rolling into balls.
- Chocolate Drizzle (Optional): For an extra touch of sweetness, drizzle melted white or dark chocolate over the cooled cookies.
These Cranberry Pistachio Shortbread Cookies are not only delicious but also add a pop of color to any festive occasion!
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