Name: Cranberry Pistachio Shortbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; ¾ cup powdered sugar; 2 cups all-purpose flour; ½ cup cornstarch; 1 cup chopped dried cranberries; ½ cup chopped pistachios; 1 teaspoon vanilla extract; Pinch of salt

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A simple shortbread with a festive touch, this recipe combines cranberries and pistachios for a delightful treat. It’s perfect for holiday gatherings or an afternoon snack, providing a satisfying crunch and buttery flavor.

Why you’ll love this dish

The contrast of tart cranberries and nutty pistachios enhances the buttery richness of the shortbread. It’s a unique twist on a classic favorite.

"These are the best shortbread cookies I’ve ever made!"

The combination of flavors makes them memorable, elevating any dessert table.

The cooking process explained

This recipe comes together in a few straightforward steps. You’ll mix the dry ingredients, incorporate the butter, add the mix-ins, shape, and bake. Chilling the dough is key for the right texture.

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min

What you’ll need

1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
2 cups all-purpose flour
½ cup cornstarch
1 cup chopped dried cranberries
½ cup chopped pistachios
1 teaspoon vanilla extract
Pinch of salt

Note: You can use any mix of dried fruit and nuts to customize your shortbread.

Step-by-step instructions

Preheat the oven to 325°F (165°C).
In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
Gradually add the flour, cornstarch, and salt to the creamed mixture, mixing until blended.
Stir in cranberries, pistachios, and vanilla extract until evenly distributed.
Shape the dough into logs, wrap in plastic, and refrigerate for at least 30 minutes.
Slice the logs into ¼-inch rounds and place on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until the edges start to brown.
Cool on the sheet for a few minutes, then transfer to wire racks to cool completely.

Best ways to enjoy it

Serve these shortbread cookies with tea or coffee. They make a wonderful gift when packed in a decorative box. These are also great for holiday cookie exchanges.

Storage and reheating tips

Store in an airtight container at room temperature for up to one week. You can freeze the dough for up to three months. No need to thaw before baking; just add a few extra minutes to baking time.

Helpful cooking tips

Use room temperature butter for easy creaming. Make sure to chill the dough to prevent spreading during baking. For a festive touch, drizzle melted chocolate over the cooled cookies.

Creative twists

Try substituting almonds or walnuts for pistachios. Experiment with orange zest for added flavor. You can also dip half the cookie in chocolate for a richer taste.

FAQ

Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe.

How can I make these gluten-free?
Use a gluten-free flour blend instead of all-purpose flour.

Do these cookies need to be refrigerated?
No, they can be stored at room temperature in an airtight container.

Cranberry Pistachio Shortbread

Author: tastytasty
Total Time: 40 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

A simple shortbread with a festive touch, combining cranberries and pistachios for a delightful treat.

Instructions

Preheat the oven to 325°F (165°C).
Cream together the softened butter and powdered sugar until light and fluffy.
Add the flour, cornstarch, and salt to the creamed mixture, mixing until blended.
Stir in cranberries, pistachios, and vanilla extract until evenly distributed.
Shape the dough into logs, wrap in plastic, and refrigerate for at least 30 minutes.
Slice the logs into ¼-inch rounds and place on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until the edges start to brown.
Cool on the sheet for a few minutes, then transfer to wire racks to cool completely.

Notes