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Cranberry Pistachio Shortbread Recipe

Cranberry Pistachio Shortbread Recipe
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4.7 from 17 reviews

These Cranberry Pistachio Shortbread cookies are a delightful combination of buttery shortbread, tart cranberries, and crunchy pistachios. Perfect for the holiday season or any time you crave a sweet treat with a festive twist.

Ingredients

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For the Shortbread:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

Add-Ins:

  • 1/2 cup chopped dried cranberries
  • 1/2 cup chopped shelled pistachios

Instructions

  1. Preheat the Oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
  3. Mix in Vanilla: Mix in the vanilla extract.
  4. Add Dry Ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
  5. Fold in Cranberries and Pistachios: Fold in the chopped cranberries and pistachios until evenly distributed.
  6. Chill and Shape: Divide the dough in half, shape each half into a log, wrap in plastic wrap, and chill for at least 1 hour.
  7. Slice and Bake: Slice the chilled dough into rounds, place on the baking sheet, and bake for 12–15 minutes until lightly golden.
  8. Cool and Serve: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For a festive touch, drizzle cooled cookies with melted white chocolate.
  • The dough can be prepared ahead and the logs frozen for later use.

Nutrition

Find it online: https://easy-tapas-recipes.com/cranberry-pistachio-shortbread-recipe/