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Perfect Cranberry Pistachio Shortbread Cookies – Easy Holiday Treat

cranberry pistachio shortbread cookies - featured image
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These buttery shortbread cookies are packed with dried cranberries and pistachios, creating a festive treat that turns shortbread skeptics into believers. With a tender, melt-in-your-mouth texture and a double-chill technique for perfect edges, they’re ideal for holiday parties and gift-giving.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1/4 teaspoon salt
  • 3/4 cup (90g) dried cranberries, chopped
  • 3/4 cup (100g) shelled unsalted pistachios, roughly chopped

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together on medium speed until light, fluffy, and pale in color, about 3-5 minutes. Scrape down the sides halfway through.
  2. Add the vanilla: Beat in the vanilla extract on low speed until just combined.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour and salt. Add to the butter mixture in two additions, mixing on low speed until just combined after each addition. The dough will look shaggy at first; mix until it just comes together.
  4. Fold in the mix-ins: Add the chopped dried cranberries and chopped pistachios. Fold gently with a spatula or wooden spoon until evenly distributed.
  5. Shape the dough logs: Turn the dough out onto a lightly floured surface. Divide in half. Shape each half into a log about 2 inches (5 cm) in diameter. Wrap each log tightly in plastic wrap.
  6. First chill: Refrigerate the wrapped logs for at least 2 hours, or up to 3 days.
  7. Preheat and slice: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Unwrap the chilled logs and slice into rounds about 1/4 inch (6 mm) thick. Rotate the log after every few slices to keep the bottom from flattening. Place slices about 1 inch apart on prepared baking sheets.
  8. Second chill: Refrigerate the baking sheets with sliced cookies for 15 minutes before baking.
  9. Bake: Bake for 14-16 minutes, or until the edges are just barely starting to turn golden brown. The centers will still look pale and slightly soft. Rotate baking sheets halfway through if needed.
  10. Cool: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip the double chill—it ensures clean edges and prevents spreading. Use a serrated knife for slicing. Watch the edges, not the centers, for doneness. Cookies improve after a day or two as flavors meld.

Nutrition

Keywords: shortbread cookies, cranberry pistachio, holiday cookies, Christmas cookies, easy shortbread, buttery cookies

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