The Zesty Cranberry Pistachio Shortbread Recipe You’ll Adore

Biting into a delicate cranberry pistachio shortbread that crumbles with buttery perfection.

Festive colors dance across this classic cookie, creating a stunning visual treat.

Nutty pistachios bring unexpected crunch to every delightful bite.

Sweet-tart cranberries interrupt the rich, mellow backdrop of traditional shortbread.

Simple ingredients combine to craft something extraordinary in your kitchen.

Delicate yet bold, this recipe promises to impress even discerning palates.

Craving a cookie that breaks the ordinary mold?

Follow these steps to create your new favorite sweet sensation.

Why Cranberry Pistachio Shortbread Feels Fancy And Tasty

• Burst with Festive Flavors: These shortbread cookies combine tangy cranberries and nutty pistachios, creating a delightful holiday-inspired treat that dances with contrasting tastes and textures.
• Make in a Snap: The simple slice-and-bake method means you can prepare the dough ahead of time, making these cookies perfect for busy bakers who want a delicious homemade dessert without spending hours in the kitchen.
• Crowd-Pleasing Elegance: With their beautiful color contrast and sophisticated blend of sweet and slightly tart ingredients, these cookies are ideal for gatherings, potlucks, or as a elegant gift for food-loving friends.
• Customize with Ease: The basic shortbread recipe allows for endless variations, letting you swap ingredients or adjust sizes to match your mood or dietary preferences without compromising the classic buttery texture.

What’s In Cranberry Pistachio Shortbread

• Butter, Powdered Sugar: Soft butter and powdered sugar create a tender, melt-in-your-mouth base for the shortbread. Use high-quality unsalted butter at room temperature for best results.
• Vanilla Extract: Adds a warm, sweet flavor that complements the nuts and fruit. Pure vanilla extract provides the richest taste.

• Flour, Salt: The foundation of the shortbread, providing structure and a subtle seasoning. All-purpose flour works perfectly for this recipe.

• Dried Cranberries, Chopped Pistachios: Colorful additions that bring texture, flavor, and visual appeal to the shortbread. Look for plump, moist dried cranberries and fresh, green pistachios for the best results.

Cranberry Pistachio Shortbread FAQ

• Why use pistachios and cranberries in this shortbread recipe?

Pistachios add a delightful nutty crunch and beautiful green color, while dried cranberries bring a tangy sweetness that perfectly balances the buttery shortbread. These ingredients create a festive and sophisticated cookie with amazing texture and flavor.

• Can I use salted butter instead of unsalted butter?

While you can use salted butter, it’s best to stick with unsalted butter to control the salt level in your shortbread. If you only have salted butter, simply reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

• How can I tell if my shortbread cookies are done baking?

Look for lightly golden edges – the cookies should be pale with just a hint of golden color around the sides. They’ll be slightly soft when first removed from the oven but will firm up as they cool, creating that classic shortbread texture.

• Is it necessary to chill the dough before baking?

Yes, chilling the dough is crucial! It helps the cookies maintain their shape, prevents spreading, and allows the flavors to meld together. The cold dough also ensures a more tender, crumbly texture that’s characteristic of perfect shortbread.

How To Make Cranberry Pistachio Shortbread

Step 1: Whip Up Creamy Butter Base

In a spacious mixing bowl, cream together softened butter and powdered sugar until the mixture becomes airy and cloud-like. Splash in vanilla extract and blend until smooth and fragrant.

Step 2: Craft the Dry Foundation

• Dried cranberries
• Chopped pistachios

Fold these goodies into the dough with care.

Step 3: Shape Delectable Logs

Split the dough into two equal portions. Roll each section into a cylindrical log, approximately 2 inches wide. Wrap each log snugly in plastic wrap. Chill in the refrigerator for at least 2 hours until firm and compact.

Step 4: Warm Up the Oven

Fire up your oven to 350F (175C). Line baking sheets with parchment paper or silicone mats for easy cookie removal.

Step 5: Slice and Transform

Pull out the chilled dough logs. Using a sharp knife, cut into delicate rounds about 1/4-inch thick. Arrange cookies on prepared baking sheets, leaving space between each. Slide into the preheated oven and bake for 12-15 minutes until edges turn a gentle golden brown.

Step 6: Cool and Savor

Let cookies rest on baking sheets for 5 minutes. Transfer to a wire cooling rack and allow them to reach room temperature. Enjoy these crisp, buttery treats with a cup of tea or coffee!

Simple Tips For Cranberry Pistachio Shortbread

• Soften Butter Perfectly: Take butter out of the refrigerator 30-45 minutes before baking to achieve the ideal creamy texture for mixing.
• Prevent Over-mixing: Stop stirring the dough as soon as ingredients are combined to keep shortbread tender and crumbly.
• Chill Dough Strategically: Refrigerating the dough helps cookies maintain shape and enhances flavor development by allowing ingredients to meld.
• Slice Evenly with Dental Floss: Use unwaxed dental floss to cut uniform cookie rounds, ensuring consistent baking and professional appearance.
• Customize Nut Options: Swap pistachios with almonds or pecans for a personalized twist while maintaining the recipe's delicate texture.

How To Store And Reheat Cranberry Pistachio Shortbread

• Refrigerate: Store cooled shortbread cookies in an airtight container for up to 5 days. Layer between parchment paper to prevent sticking and maintain their delicate texture.
• Freeze: Wrap the cookie logs or baked cookies tightly in plastic wrap, then place in a freezer bag. Frozen cookies will keep for 3 months. Thaw at room temperature before serving.
• Reheat: Warm cookies briefly in a 300F oven for 35 minutes to restore their crisp edges and fresh-baked flavor. Be careful not to overbake, which can dry them out.
• Room Temperature: If serving within a day, keep cookies in a sealed container on the counter. Separate layers with wax paper to preserve their shape and prevent crumbling.

What To Serve With Cranberry Pistachio Shortbread

• Pair with Sweet Tea: Brew a refreshing glass of honey-sweetened iced tea to complement the buttery, nutty shortbread cookies. The light sweetness balances the tart cranberries and rich pistachios perfectly.
• Match with Creamy Cappuccino: Enjoy these delicate shortbread cookies alongside a frothy cappuccino. The coffee's bold flavor contrasts beautifully with the subtle sweetness and crunch of the shortbread.
• Serve with Dessert Wine: Select a light moscato or sweet riesling to enhance the cookie's delicate flavors. The wine's fruity notes will dance wonderfully with the cranberry and pistachio combination.
• Create a Cheese Plate Companion: Add these shortbread cookies to a cheese board featuring mild goat cheese or creamy brie. The cookies' subtle sweetness and nutty texture provide a delightful contrast to the smooth cheese.

New Takes On Cranberry Pistachio Shortbread

• Citrus Zest Shortbread: Add orange or lemon zest to the dough for a bright, tangy flavor that complements the nutty pistachios and tart cranberries.
• Chocolate Drizzle Shortbread: After cooling, drizzle melted dark chocolate over the cookies for an indulgent touch that adds richness and depth.
• Lavender Honey Shortbread: Incorporate dried lavender and a tablespoon of honey into the dough, creating a subtle floral and sweet undertone that elevates the classic shortbread.
• Almond Coconut Shortbread: Replace pistachios with sliced almonds and add shredded coconut for a tropical-inspired version with a delightful crunch and nutty profile.

Cranberry Pistachio Shortbread Recipe

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4.7 from 34 reviews

• Total Time: 2 hours 30 minutes
• Yield: 24 1x

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Description

Festive holiday “Cranberry Pistachio Shortbread” cookies blend tangy berries with nutty pistachios in a delicate, buttery embrace. Crisp edges and rich flavors make these elegant treats perfect for seasonal gatherings and sweet moments of indulgence.

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Ingredients

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Main Ingredients:

• 1 cup (225 g) unsalted butter, softened
• 2 cups (250 g) all-purpose flour
• ¾ cup (90 g) powdered sugar

Flavor Enhancers:

• ½ cup (60 g) chopped dried cranberries
• ½ cup (60 g) chopped pistachios

Seasoning:

• 1 teaspoon vanilla extract
• ¼ teaspoon salt

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Instructions

1. In a spacious mixing vessel, whip softened butter and powdered sugar until aerated and cloud-like, incorporating vanilla extract for subtle fragrance.
2. Sift flour and salt in a separate container, creating a delicate dry blend. Gently integrate these ingredients into the butter mixture, stirring until just harmonized.
3. Carefully fold chopped pistachios and ruby-red dried cranberries into the dough, distributing them evenly for vibrant texture and color contrast.
4. Partition the dough into two equal portions, rolling each into a cylindrical log approximately 2 inches in diameter. Encase each log tightly in plastic film.
5. Refrigerate the wrapped dough for a minimum of 2 hours, allowing flavors to meld and texture to firm, creating ideal slicing consistency.
6. Warm the oven to 350F (175C), preparing baking sheets with parchment paper or silicone mats to prevent sticking.
7. Retrieve chilled dough logs and slice into delicate 1/4-inch medallions using a sharp knife, ensuring uniform thickness.
8. Arrange cookie rounds on prepared baking sheets, spacing them slightly apart to prevent merging during baking.
9. Bake for 12-15 minutes until edges transform into a delicate golden hue, signaling perfect doneness.
10. Let cookies rest on baking sheets for 5 minutes to stabilize, then transfer to a wire cooling rack until completely cooled and crisp.

Notes

• Soften butter completely at room temperature for smooth, even mixing that creates a creamy base for your shortbread.
• Chill the dough logs thoroughly to prevent spreading and maintain the perfect circular shape during baking.
• Toast pistachios lightly before chopping to enhance their nutty flavor and add depth to the cookies’ taste profile.
• Swap dried cranberries with other dried fruits like cherries or orange-infused cranberries for exciting flavor variations.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 168
• Sugar: 3 g
• Sodium: 25 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 31 mg