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.
Ingredients
Scale
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
Instructions
- In a spacious mixing vessel, whip softened butter and powdered sugar until aerated and cloud-like, incorporating vanilla extract for subtle fragrance.
- 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.
- Carefully fold chopped pistachios and ruby-red dried cranberries into the dough, distributing them evenly for vibrant texture and color contrast.
- 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.
- Refrigerate the wrapped dough for a minimum of 2 hours, allowing flavors to meld and texture to firm, creating ideal slicing consistency.
- Warm the oven to 350F (175C), preparing baking sheets with parchment paper or silicone mats to prevent sticking.
- Retrieve chilled dough logs and slice into delicate 1/4-inch medallions using a sharp knife, ensuring uniform thickness.
- Arrange cookie rounds on prepared baking sheets, spacing them slightly apart to prevent merging during baking.
- Bake for 12-15 minutes until edges transform into a delicate golden hue, signaling perfect doneness.
- 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