Description
Cranberry Pistachio Shortbread is a festive holiday cookie with a buttery, crumbly texture, tart cranberries, and crunchy pistachios. This easy-to-make recipe is perfect for celebrations.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) powdered sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1/2 cup (60g) dried cranberries, finely chopped
- 1/2 cup (40g) shelled pistachios, roughly chopped
- 1 teaspoon vanilla extract
- Optional: Coarse sugar for sprinkling
Instructions
- Whisk together flour, powdered sugar, and salt in a large bowl until thoroughly combined.
- Add chilled, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces. Do not overmix.
- Stir in the chopped cranberries and pistachios until evenly distributed. Gently mix in the vanilla extract.
- Lightly flour your work surface. Turn the dough out and gently press it into a cohesive rectangle or disc (about 1-inch thick). Avoid kneading. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Let the chilled dough sit at room temperature for 10 minutes. On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a cookie cutter or knife to cut into desired shapes.
- Arrange shortbread on the prepared baking sheet, leaving space between cookies. Sprinkle with coarse sugar, if desired.
- Bake for 15-20 minutes, or until edges are lightly golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store cooled shortbread in an airtight container at room temperature for up to a week.
Notes
- Use good quality butter for the best flavor.
- Do not overmix the dough to avoid tough shortbread.
- Chilling the dough is crucial for preventing spreading and ensuring a crisp texture.
- Monitor the shortbread closely while baking to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Cranberry Pistachio Shortbread, Festive, Holiday Cookies, Easy Recipe, Homemade