Introduction
Cranberry Pistachio Shortbread Cookies are the perfect treat for the holiday season or any time of year when you want something delicious, buttery, and colorful. These cookies are both festive and elegant, combining the tartness of dried cranberries with the rich, nutty flavor of pistachios, all encased in a delicate shortbread base. With a hint of sweetness from white chocolate, these cookies are ideal for gift-giving, holiday parties, or just a cozy afternoon with a cup of tea. Let’s dive into this easy yet delightful recipe.
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Preparation:
Step 1:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
Step 2:
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This process usually takes about 3 to 5 minutes with an electric mixer on medium speed.
Step 3:
Add in the vanilla extract and continue mixing until it’s well incorporated.
Step 4:
In a separate bowl, whisk together the flour, cornstarch, and salt. This helps to evenly distribute the cornstarch and salt within the flour.
Step 5:
Gradually add the dry ingredients to the butter mixture. Mix on low speed until the ingredients are just combined, being careful not to overmix.
Step 6:
Gently fold in the chopped cranberries, pistachios, and white chocolate chips using a spatula until evenly distributed.
Step 7:
Using a tablespoon, scoop out portions of dough and place them on the prepared baking sheet. Space them about 2 inches apart to allow room for spreading.
Step 8:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking.
Step 9:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooking Notes:
- Ensure the butter is properly softened, not melted. This will help create a tender texture.
- Do not overmix the dough after adding the dry ingredients; overworking it can lead to tougher cookies.
- The baking time may vary slightly depending on your oven, so it’s a good idea to start checking at the 12-minute mark.
Serving Suggestions:
Serve Cranberry Pistachio Shortbread Cookies with a warm beverage like tea, coffee, or hot chocolate. These cookies also make a beautiful addition to holiday cookie platters. If you’re packaging them as gifts, consider wrapping them in decorative tins or placing them in cellophane bags tied with festive ribbon.
Tips:
- For an extra burst of flavor, you can add a teaspoon of orange zest to the dough.
- Chilling the dough for about 30 minutes before baking can make it easier to handle and result in slightly thicker cookies.
- Substitute white chocolate chips with dark or milk chocolate for a different flavor profile.
- To make the cookies more visually appealing, press a few extra cranberries and pistachios on top of each dough ball before baking.
- These cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to 3 months.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Nutritional Information (per cookie):
- Calories: 160 kcal
- Protein: 2 g
- Sodium: 30 mg
Conclusion
Cranberry Pistachio Shortbread Cookies are a delicious and eye-catching treat that anyone can make at home. The balance of sweet and tart cranberries with crunchy pistachios makes these cookies both flavorful and unique. Perfect for the holiday season or any special occasion, these cookies will surely become a family favorite. Plus, they are easy to make, which makes them a go-to recipe for both beginners and experienced bakers.
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Total Time: 30 minutes
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
Step 1:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
Step 2:
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This process usually takes about 3 to 5 minutes with an electric mixer on medium speed.
Step 3:
Add in the vanilla extract and continue mixing until it’s well incorporated.
Step 4:
In a separate bowl, whisk together the flour, cornstarch, and salt. This helps to evenly distribute the cornstarch and salt within the flour.
Step 5:
Gradually add the dry ingredients to the butter mixture. Mix on low speed until the ingredients are just combined, being careful not to overmix.
Step 6:
Gently fold in the chopped cranberries, pistachios, and white chocolate chips using a spatula until evenly distributed.
Step 7:
Using a tablespoon, scoop out portions of dough and place them on the prepared baking sheet. Space them about 2 inches apart to allow room for spreading.
Step 8:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking.
Step 9:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 160 kcal
- Sodium: 30 mg
- Protein: 2g