Description
Delight in the festive flavors of Cranberry Pistachio Shortbread, a buttery, crumbly cookie studded with tart dried cranberries and crunchy pistachios. Perfect for holiday gatherings or a cozy treat, these American-inspired shortbreads combine simple ingredients into a deliciously rich dessert that’s easy to prepare and sure to impress.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Add-ins
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, roughly chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy, which creates a light texture for the shortbread.
- Add Vanilla Extract: Stir in the vanilla extract to infuse the dough with a warm, aromatic flavor.
- Incorporate Dry Ingredients: Add the all-purpose flour and salt to the mixture, stirring until a soft dough forms. This step binds the ingredients into a workable dough.
- Fold in Cranberries and Pistachios: Gently fold in the chopped dried cranberries and pistachios until they are evenly distributed throughout the dough, adding color and texture.
- Shape the Dough: Turn the dough out onto a lightly floured surface. You can either shape it into a 2-inch diameter log or press it evenly into a parchment-lined pan if you prefer bar-style shortbread.
- Chill and Slice: If you formed a log, wrap it tightly and chill for 30 minutes in the refrigerator to firm up. After chilling, slice the log into 1/2-inch thick rounds for uniform cookies.
- Arrange and Bake: Place the sliced cookies on the prepared baking sheet with some space between each. Bake in the preheated oven for 18 to 22 minutes, or until the edges turn a light golden brown.
- Cool and Serve: Allow the shortbread cookies to cool completely on a wire rack before serving to ensure they set properly and maintain their delicate crumb.
Notes
- For a deeper nutty flavor, lightly toast the pistachios before chopping and folding them into the dough.
- Store baked shortbread cookies in an airtight container at room temperature for up to one week to keep them fresh and crisp.
