Cranberry Pistachio Shortbread is a tasty cookie that’s buttery and crumbly, with sweet cranberries and crunchy pistachios. It’s perfect for snacking or as a festive treat!
Making these pretty cookies is so much fun! I love how the red and green colors brighten up my kitchen. They disappear quickly, so I always make a double batch—just to be safe! 🎉
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is essential for creaming with the sugar. It helps achieve a fluffy texture. If you’re out of unsalted butter, you can use salted butter and just skip the added salt in the recipe.
Powdered Sugar: This sugar dissolves easily, giving your cookies a nice texture. If you need a healthier alternative, try using coconut sugar, but it may slightly change the flavor and color.
All-Purpose Flour: The base for your shortbread, it provides structure. For gluten-free options, substituting with a 1:1 gluten-free flour blend works well without losing too much texture.
Cornstarch: This ingredient helps create a tender crumb in shortbread. If you don’t have it, you can omit it, but your cookies might not be as tender. You could also use arrowroot powder as a substitute.
Dried Cranberries: They add sweetness and a chewy texture. If you’re looking for other options, dried cherries or raisins can be used as a substitute.
Shelled Pistachios: They add a crunchy texture and a nutty flavor. If you have nut allergies, try sunflower seeds or pumpkin seeds for a similar crunch.
Vanilla Extract: It enhances the flavor of your cookies. If you’re out, almond extract or even orange zest can add a delightful twist!
How Do I Get My Shortbread Cookies to Have the Perfect Texture?
The technique of chilling the dough is crucial for achieving that classic shortbread texture. Chilling firms up the butter, making the cookies less likely to spread during baking. Here’s how to do it right:
- After mixing in the dry ingredients, shape the dough into a log. Wrapping it in plastic wrap helps maintain its shape while chilling.
- Let it chill in the refrigerator for at least 1 hour. If you’re short on time, you can freeze it for about 30 minutes.
- When slicing, use a sharp knife and try to cut straight down to keep the rounds even and maintain their shape in the oven.
Following these tips will help you achieve cookies that are tender, melt-in-your-mouth, and full of flavor! Enjoy your baking!
How to Make Cranberry Pistachio Shortbread
Ingredients You’ll Need:
For the Dough:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Mix-ins:
- 1 cup dried cranberries, chopped
- 1 cup shelled pistachios, chopped
How Much Time Will You Need?
This recipe will take about 20 minutes of active prep time, plus 1 hour for chilling. Once you’re ready, you’ll bake the cookies in about 12-15 minutes. So, in total, plan for around 1 hour and 35 minutes, including chilling time.
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, take a baking sheet and line it with parchment paper. This will help prevent sticking and make cleanup a breeze.
2. Cream the Butter and Sugar:
In a mixing bowl, add your softened butter and powdered sugar. Use an electric mixer or a whisk to beat them together until the mixture is light and fluffy. This step is important for giving your cookies a nice texture!
3. Add Vanilla:
Stir in the vanilla extract and mix well. This adds a lovely flavor to your shortbread!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to your butter-sugar mixture. Mix just until everything is combined—don’t overdo it!
5. Fold in the Goodies:
Next, gently fold in the chopped cranberries and pistachios. Make sure they’re evenly spread throughout the dough. It’s like a little treasure hunt for your taste buds!
6. Chill the Dough:
Shape your dough into a log that’s about 2 inches in diameter. Wrap this log tightly in plastic wrap and pop it in the fridge for at least 1 hour. This helps the cookies hold their shape while baking.
7. Slice and Bake:
Once your dough is well-chilled, take it out and slice it into rounds that are about 1/4-inch thick. Place these slices onto your prepared baking sheet, leaving a little space between each cookie.
8. Bake to Perfection:
Put your baking sheet in the oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them—they can go from perfect to overbaked quickly!
9. Cool and Enjoy:
As soon as they’re done, take the cookies out of the oven and let them cool on the baking sheet for a few minutes. After that, transfer them to a wire rack to cool completely. Enjoy your delicious cranberry pistachio shortbread cookies with a nice cup of tea or coffee!
Can I Substitute the Butter in This Recipe?
Absolutely! You can use coconut oil for a dairy-free option. Make sure it’s solid but slightly softened, just like how you would with the butter. However, the texture may vary slightly, resulting in a softer cookie.
What Can I Use Instead of Cornstarch?
If you don’t have cornstarch on hand, you can substitute it with an equal amount of all-purpose flour. Keep in mind that this may slightly change the texture of the cookies, making them a bit less tender.
How to Store These Cookies?
Store the cooled cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months. Just ensure they are in a freezer-safe bag or container to prevent freezer burn.
Can I Use Other Nuts or Dried Fruits?
Definitely! Feel free to mix it up by using almonds or walnuts instead of pistachios, and you can swap dried cranberries with chopped dried cherries or apricots. Just keep the proportions the same for the best results!
