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Cozy Cranberry Pistachio Shortbread Cookies – Easy Holiday Recipe

Cozy Cranberry Pistachio Shortbread Cookies - featured image
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These buttery, crumbly shortbread cookies are studded with tart dried cranberries and crunchy pistachios. They come together in about 35 minutes with no chilling required, making them perfect for last-minute holiday baking or a spontaneous sweet tooth.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • 1 ¾ cups (220g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup (105g) dried cranberries
  • ¾ cup (100g) shelled pistachios, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, combine the softened unsalted butter and powdered sugar. Beat on medium speed for 2-3 minutes, until light, fluffy, and pale in color. Scrape down the sides and bottom of the bowl halfway through.
  3. Add the vanilla extract and beat on low speed just until combined, about 10 seconds.
  4. In a separate small bowl, whisk together the all-purpose flour, cornstarch, and salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed. Stop as soon as the dough comes together. If it seems too dry, add a teaspoon of cold water. If too sticky, add a tablespoon of flour.
  6. Add the dried cranberries and chopped pistachios. Use a rubber spatula or your hands to gently fold them into the dough until evenly distributed.
  7. Turn the dough out onto a piece of plastic wrap. Shape it into a log about 2 inches (5 cm) in diameter and 10-12 inches (25-30 cm) long. Wrap the plastic tightly around the log and twist the ends to seal. Gently roll the log on the counter to smooth it out.
  8. Unwrap the log and use a sharp knife to slice it into rounds about ¼ inch (6 mm) thick. Place the rounds on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
  9. Bake for 12-14 minutes, or until the edges are just barely golden. The centers will look pale and slightly soft. Rotate the pan halfway through for even baking.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For cleaner slices, refrigerate the dough log for 30 minutes before slicing. If the dough is too soft, chill it first. The cookies taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Nutrition

Keywords: shortbread cookies, cranberry pistachio cookies, holiday cookies, easy cookie recipe, Christmas cookies, no-chill cookies

Find it online: https://twinkletaste.com/cozy-cranberry-pistachio-shortbread-cookies-easy-holiday-recipe/