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Cranberry Pistachio Shortbread Recipe

Cranberry Pistachio Shortbread Recipe
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★★★★★

5.2 from 9 reviews

Enjoy these Cranberry Pistachio Shortbread cookies, a delightful blend of buttery richness, nutty pistachios, and tangy dried cranberries. Perfectly crumbly and lightly sweetened, they offer a festive treat ideal for holidays or any cozy occasion.

Ingredients

Scale

Nuts and Fruit

  • 3–1/2 ounces (100 grams) unsalted raw pistachios, toasted
  • 3 ounces (85 grams) dried cranberries

Base Ingredients

  • 4 ounces (112 grams) granulated sugar
  • 8 ounces (227 grams) unsalted butter, at room temperature
  • 3/4 teaspoon kosher salt
  • 12 ounces (340 grams) all-purpose flour, sifted

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for toasting the pistachios.
  2. Toast the pistachios: Spread the pistachios evenly on a baking sheet and toast them in the oven for about 10 minutes until they turn slightly browned and aromatic. Remove from oven, allow to cool, then chop roughly.
  3. Chop the cranberries: Place dried cranberries into a food processor and pulse 10-15 times until they become finely chopped for even distribution. Alternatively, chop them by hand if preferred.
  4. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, combine the room temperature butter, granulated sugar, and kosher salt. Mix on medium speed for about 2 minutes until the mixture is smooth and fluffy. Stop the mixer and scrape down the sides of the bowl.
  5. Combine the dough: Add all the sifted flour to the butter mixture at once. Mix on low speed just until the flour is incorporated; the dough will appear crumbly at first. Then increase speed to medium and continue mixing until the dough starts to come together. Add the chopped pistachios and cranberries, mixing briefly on low speed to evenly distribute.
  6. Prepare the dough: Turn the dough out onto a lightly floured surface or onto parchment paper. Shape the dough into a neat rectangle. Lightly dust the top with flour to prevent sticking, but avoid adding too much flour.
  7. Roll and cut cookies: Roll the dough to about 1/2-inch thickness. Using a 2-inch round cookie cutter, cut out cookies and place them on a parchment-lined baking sheet keeping around 1 inch between each cookie. Prick the center of each cookie lightly with a fork to ensure even baking.
  8. Chill the dough: Refrigerate the shaped cookies for at least 20 minutes to firm up the dough, which will help retain the cookie shapes during baking.
  9. Bake the cookies: Reduce the oven temperature to 300°F (150°C). Bake the cookies for 25-30 minutes until they are pale golden on the top with slightly brown bottoms. Monitor closely to avoid over-baking.
  10. Cool and store: Let the cookies cool on the baking sheet for about 5 minutes so they can set, then transfer them to a wire rack to cool completely. Store cooled cookies in an airtight container for up to one week to maintain freshness.

Notes

  • Use a shiny baking sheet for more even, gentle baking to minimize bottom browning; darker sheets may cause quicker browning.
  • You can substitute kosher salt with sea salt in the same quantity if preferred.
  • Ensure butter is at room temperature for easier creaming and better cookie texture.
  • Chilling the dough before baking is important for shape retention and better texture.
  • Store cookies in an airtight container at room temperature for up to 1 week to keep them fresh and crisp.

Nutrition

Keywords: cranberry pistachio shortbread, pistachio cookies, cranberry cookies, shortbread recipe, holiday cookies, nutty cookies

Find it online: https://yumwithmia.com/cranberry-pistachio-shortbread-recipe/