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To make these delightful cranberry pistachio shortbread cookies, you need: - 1 cup unsalted butter, softened - 1/2 cup powdered sugar - 2 cups all-purpose flour - 1/2 teaspoon salt - 1/4 teaspoon baking powder - 1/2 cup dried cranberries, chopped - 1/2 cup shelled pistachios, roughly chopped - 1 teaspoon vanilla extract Each ingredient plays a key role in the texture and taste of the cookies. Unsalted butter gives the cookies a rich flavor. Make sure to soften it to ensure it blends well with the powdered sugar. Powdered sugar creates a smooth texture. It helps the cookies melt in your mouth while adding sweetness. All-purpose flour provides structure to the cookies. It allows them to hold their shape while baking. Salt balances the sweetness and enhances all the flavors. Baking powder helps the cookies rise a little, giving them a light texture. Dried cranberries offer a tart burst of flavor. They add a nice contrast to the sweetness of the sugar. Shelled pistachios bring a delightful crunch. Their nutty taste pairs well with the cranberries. Vanilla extract adds depth and warmth to the overall flavor. Gather these ingredients before you start. Each one contributes to making these cookies a special treat. {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This helps the cookies bake evenly. While the oven heats, prepare your baking sheet. Line it with parchment paper to keep the cookies from sticking. This step makes cleanup a breeze. Now, it’s time to mix the dough. In a large bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of powdered sugar. Mix until the blend is light and fluffy. Next, add 1 teaspoon of vanilla extract. Stir until it combines well. In another bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of baking powder. Gradually add this dry mixture to the butter mix. Stir gently until just combined. It’s important not to overmix here! Finally, fold in 1/2 cup of chopped dried cranberries and 1/2 cup of chopped pistachios. Make sure they are evenly spread throughout the dough for great flavor in every bite. To shape the cookies, divide the dough in half. Roll each half into a log, about 2 inches in diameter. Wrap each log in plastic wrap and chill them in the fridge for at least 30 minutes. Chilling helps the cookies hold their shape. After chilling, take the logs out and slice them into 1/4 inch thick rounds. Place the slices on your prepared baking sheet, spacing them about 1 inch apart. Bake in your preheated oven for 12-15 minutes. Watch for the edges to turn lightly golden. Once they are done, let the cookies cool on the baking sheet for a few minutes. After that, transfer them to a wire rack to cool completely. Enjoy your delightful cranberry pistachio shortbread cookies! To make the best cranberry pistachio shortbread cookies, focus on creaming. Cream the unsalted butter and powdered sugar until they are light and fluffy. This step is key for a soft texture. If you skip this, your cookies may turn out dense. Watch out for common mistakes. Do not over-mix the dough once you add the flour. Mixing too much may make the cookies tough. Also, remember to chill the dough. This helps the cookies hold their shape while baking. Arranging your cookies nicely makes them more inviting. Place them on a festive platter in a circular pattern. You can also sprinkle some extra chopped pistachios and cranberries around the cookies. This adds color and charm. For garnish, consider drizzling a little white chocolate over the cookies. It makes for an eye-catching treat. You can also dust them lightly with powdered sugar for a touch of sweetness. Pro Tips Chilling the Dough: Ensure the dough is chilled for at least 30 minutes to help the cookies maintain their shape while baking. Uniform Slices: Use a sharp knife to cut the logs into even slices for consistent baking and a uniform appearance. Golden Edges: Keep an eye on the cookies during the last few minutes of baking to achieve perfectly golden edges without overbaking. Storage Tips: Store the cookies in an airtight container at room temperature to keep them fresh for up to a week. {{image_2}} You can easily change this recipe for special diets. For a gluten-free version, swap the all-purpose flour with a gluten-free blend. Many blends work well in cookies. Just make sure the blend contains a binding agent like xanthan gum. If you want a vegan version, use vegan butter instead of regular butter. You can also replace the powdered sugar with a vegan-friendly option. Instead of vanilla extract, try almond or maple extract for a new twist. To make these cookies even more exciting, consider adding spices or citrus zest. A pinch of cinnamon or nutmeg can add warmth. Grated lemon or orange zest brings a fresh, bright flavor. You can also play with the nuts and dried fruits. Instead of pistachios, try almonds or walnuts. For dried fruit, consider using cherries or apricots. Each option adds a unique taste and texture to your cookies. To keep your cranberry pistachio shortbread cookies fresh, store them in an airtight container. This helps prevent moisture from making them soft. You can layer the cookies with parchment paper to avoid sticking. If you want to freeze cookies, wrap each one in plastic wrap. Then, place them in a freezer-safe bag. This keeps them fresh for later. When you’re ready to enjoy them, just thaw at room temperature. When stored properly, these cookies last about one week at room temperature. If you freeze them, they can stay good for up to three months. To keep track, label the bag with the date. This way, you know when to eat them! Yes, you can! Try using almonds or walnuts. Both nuts add a nice crunch. If you want a softer bite, go for pecans. Just chop the nuts roughly and mix them in like you would with pistachios. Making these cookies ahead of time is easy. You can prepare the dough and shape it into logs. Wrap the logs in plastic wrap and store them in the fridge for up to a week. You can also freeze the logs for up to three months. Just slice and bake them when you're ready! If you don't have powdered sugar, you can make your own. Just blend granulated sugar in a blender until it's fine. For a healthier option, try using coconut sugar or honey. Keep in mind that honey will change the texture, so use a bit less flour. You learned the key ingredients and steps to bake delicious cookies. Using simple tips, you can create the perfect batch every time. Consider dietary options and flavor variations that suit your taste. Storing cookies properly ensures they stay fresh and tasty. Now you can impress friends and family with your cookie skills. Get started on your baking journey, and enjoy every bite!

Cranberry Pistachio Shortbread Cookies

Deliciously buttery shortbread cookies with a festive twist of cranberries and pistachios.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup shelled pistachios, roughly chopped
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
  • Add the vanilla extract to the butter mixture and mix until combined.
  • In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  • Gently fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
  • On a lightly floured surface, divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes.
  • Once chilled, remove the logs from the refrigerator and slice into 1/4 inch thick rounds. Place the cookies on the prepared baking sheet, spacing them about an inch apart.
  • Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Arrange the cookies on a festive platter and sprinkle some extra chopped pistachios and cranberries around for a colorful and inviting display.
Keyword cookies, cranberries, pistachios, shortbread