Description of this recipe:
These Cranberry Pistachio Shortbread Cookies are a delightful twist on the classic shortbread, perfect for the holiday season or any time you crave a buttery, crumbly treat with a touch of festive flair. The combination of tart cranberries, crunchy pistachios, and fragrant orange zest elevates these cookies to a new level of deliciousness. They’re surprisingly easy to make and are guaranteed to impress your family and friends.
Why you will love this recipe:
You’ll absolutely adore these Cranberry Pistachio Shortbread Cookies for several compelling reasons:
- Festive Flavor Profile: The marriage of sweet butter, tangy cranberries, earthy pistachios, and bright orange zest creates a symphony of flavors that dance on your palate. It’s a taste of the holidays in every bite, yet perfectly enjoyable year-round.
- Buttery, Crumbly Texture: The hallmark of a great shortbread is its melt-in-your-mouth texture. These cookies achieve that perfectly crumbly consistency that’s both satisfying and addictive.
- Easy to Make: Despite their sophisticated flavor, these cookies are surprisingly simple to prepare. The recipe requires minimal ingredients and straightforward steps, making it a great option for bakers of all skill levels.
- Make-Ahead Friendly: The dough can be made in advance and chilled for several days, or even frozen for longer storage. This makes them a fantastic option for busy bakers who want to have fresh-baked cookies on hand whenever the craving strikes.
- Perfect for Gifting: Their beautiful appearance and exquisite taste make these cookies ideal for gifting. Package them in a decorative tin or cellophane bag for a thoughtful and delicious present.
- Customizable: Feel free to adapt this recipe to your liking. You can substitute other nuts for pistachios, use different dried fruits, or add a sprinkle of sea salt for a touch of savory contrast.
Ingredients:
| Ingredient | Amount |
|---|---|
| Unsalted butter | 1 cup (2 sticks), softened |
| Granulated sugar | 1/2 cup |
| All-purpose flour | 2 1/4 cups |
| Salt | 1/4 teaspoon |
| Orange zest | 1 tablespoon |
| Dried cranberries | 3/4 cup, roughly chopped |
| Pistachios | 3/4 cup, roughly chopped |
Preparation:
Step 1: Cream the butter and sugar
In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy. This process typically takes 3-5 minutes. Ensure the butter is properly softened to achieve the desired creamy texture. Scraping down the sides of the bowl occasionally will help to ensure even mixing. The goal is to incorporate air into the butter and sugar, which will contribute to the tenderness of the cookies.
Step 2: Add dry ingredients
Reduce the mixer speed to low. Gradually add the all-purpose flour, salt, and orange zest to the creamed butter and sugar mixture. Mix until just combined. It’s crucial not to overmix the dough at this stage, as overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until the flour is just incorporated, and there are no visible streaks of flour remaining.
Step 3: Fold in the festive bits
Gently stir in the chopped dried cranberries and chopped pistachios until they are evenly distributed throughout the dough. Ensure that the cranberries and pistachios are roughly chopped to prevent them from being too large and interfering with the cookie’s texture. Even distribution of these ingredients is key to ensuring that each cookie has a balanced flavor and appearance.
Step 4: Shape the dough
Lay a sheet of parchment paper or plastic wrap on your counter. Transfer the dough onto the parchment paper or plastic wrap and gently knead it until it comes together into a cohesive mass. Shape the dough into a log approximately 2 inches in diameter. The log shape makes it easy to slice the cookies into uniform rounds.
Step 5: Wrap and chill
Roll up the parchment paper or plastic wrap tightly around the dough log, twisting the ends to seal. This will help to maintain the shape of the log while it chills in the refrigerator. Chill the dough in the refrigerator for at least 1 hour, or until it is firm enough to slice. Chilling the dough is essential for preventing the cookies from spreading too much during baking. For longer storage, the dough can be wrapped tightly in plastic wrap and frozen for up to 2 months. If frozen, thaw the dough in the refrigerator overnight before slicing and baking.
Step 6: Slice and bake
Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper to prevent the cookies from sticking. Unwrap the chilled dough and slice it into 1/4-inch thick rounds. Use a sharp knife to ensure clean, even slices. Place the cookies 2 inches apart on the prepared baking sheets. This spacing will allow for proper air circulation and prevent the cookies from sticking together as they bake.
Step 7: Bake to golden perfection
Bake the cookies for 14–16 minutes, or until the edges are just beginning to turn golden brown. Keep a close eye on the cookies during the last few minutes of baking to prevent them from burning. The baking time may vary depending on your oven, so adjust accordingly.
Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely. This will prevent the cookies from breaking as they are still delicate when warm. Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
COOKING Rating:
Easy
Serving Suggestions:
- Serve these cookies with a cup of hot coffee, tea, or cocoa.
- Pair them with a scoop of vanilla ice cream for a simple yet elegant dessert.
- Include them in a festive cookie platter for holiday gatherings.
- Enjoy them as a sweet treat any time of day.
- Crumble them over yogurt or oatmeal for added flavor and texture.
Tips:
- Use high-quality butter for the best flavor.
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don’t overmix the dough, as this can result in tough cookies.
- Chill the dough thoroughly before slicing and baking to prevent spreading.
- If the dough is too soft to slice, return it to the refrigerator for a few more minutes.
- Bake the cookies until the edges are just turning golden for the best texture.
- Let the cookies cool completely before storing them in an airtight container.
- Add a sprinkle of coarse sea salt to the tops of the cookies before baking for a touch of savory contrast.
- Substitute other nuts, such as walnuts or pecans, for the pistachios.
- Experiment with different dried fruits, such as cherries or apricots, in place of the cranberries.
Prep Time: 15 minutes
Cook Time: 14-16 minutes
Total Time: 1 hour 30 minutes (includes chilling time)
Nutritional Information: (per cookie, approximate)
Calories: 150
Protein: 2 grams
Sodium: 30mg
Conclusion:
These Cranberry Pistachio Shortbread Cookies are a delightful and festive treat that’s perfect for any occasion. Their buttery, crumbly texture and the combination of sweet, tart, and nutty flavors make them irresistible. Whether you’re baking for the holidays, a special event, or simply to satisfy your sweet tooth, these cookies are sure to be a hit. So gather your ingredients, preheat your oven, and get ready to enjoy the magic of homemade shortbread!
Questions and Answers:
Q1: Can I use salted butter instead of unsalted butter?
A: While you can use salted butter, it’s generally recommended to use unsalted butter in baking so you have more control over the salt content. If you do use salted butter, reduce the amount of salt called for in the recipe by half.
Q2: Can I make these cookies ahead of time?
A: Absolutely! The dough can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. When ready to bake, simply thaw the dough in the refrigerator overnight, slice, and bake as directed.
Q3: My cookies spread too much while baking. What did I do wrong?
A: There are a few reasons why your cookies might have spread too much. One common cause is that the butter was too soft. Make sure the butter is softened but not melted. Another reason could be that the dough wasn’t chilled long enough. Be sure to chill the dough for at least 1 hour before slicing and baking.
Q4: Can I substitute other nuts for the pistachios?
A: Yes, you can easily substitute other nuts for the pistachios. Walnuts, pecans, or almonds would all be delicious alternatives.
Q5: Can I add a glaze to these cookies?
A: While these cookies are delicious on their own, you can certainly add a glaze if you like. A simple powdered sugar glaze flavored with orange zest would complement the flavors of the cookies beautifully. Just whisk together powdered sugar, a little milk or juice, and orange zest until smooth, then drizzle over the cooled cookies.
