Cranberry Pistachio Shortbread Cookies are a delightful treat that combines the rich, buttery flavor of shortbread with the tangy sweetness of cranberries and the satisfying crunch of pistachios. These cookies melt in your mouth, making them perfect for holiday baking or any special occasion. Whether you’re hosting a festive gathering or simply want to enjoy a sweet snack, these cookies will surely impress your guests and loved ones alike.

Why You’ll Love This Cranberry Pistachio Shortbread Cookies

There are many reasons to fall in love with these Cranberry Pistachio Cookies. First, they are incredibly easy to make, requiring minimal ingredients and effort. Second, they offer a delightful balance of flavors, with the sweetness of cranberries perfectly complementing the nuttiness of pistachios. Third, these cookies are versatile; they can be enjoyed with tea or coffee, or served as a festive dessert during the holidays. Additionally, they can be made ahead of time and stored, ensuring you always have a delicious treat on hand. Lastly, they make wonderful gifts, beautifully packaged and shared with friends and family during the holiday season. These cookies are truly one of the best recipes for Cranberry Pistachio Shortbread.

Ingredients for Cranberry Pistachio Shortbread Cookies

Gather these items:

1 cup (2 sticks) unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup dried cranberries, chopped
1/2 cup pistachios, chopped
1/4 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

How to Make Cranberry Pistachio Shortbread Cookies Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2: Beat the softened butter with powdered sugar until light and fluffy. Add vanilla extract, then gradually mix in the flour, cornstarch, and salt. Fold in cranberries and pistachios.
Step 3: Roll the dough into a log, then refrigerate for 30-60 minutes to firm up.
Step 4: Slice the dough into 1/4-inch rounds. Bake for 12–15 minutes until golden at the edges.
Step 5: Let the cookies cool. If desired, drizzle with a glaze made from powdered sugar, milk, and vanilla extract.

Pro Tips for the Best Cranberry Pistachio Shortbread Cookies

Keep these in mind:

These cookies can be stored in an airtight container for up to a week.
They make a great gift during the holidays.
For a more intense flavor, consider toasting the pistachios before adding them to the dough.
Make sure your butter is at room temperature for the best texture.

Best Ways to Serve Cranberry Pistachio Shortbread Cookies

These cookies can be enjoyed in various delicious ways. Pair them with a cup of tea or coffee for a comforting afternoon treat. They are also a fantastic addition to holiday cookie platters, alongside other Cranberry Cookies for the Holidays. For a festive touch, consider sprinkling some extra chopped pistachios on top before serving.

How to Store and Reheat Cranberry Pistachio Shortbread Cookies

After baking, allow the cookies to cool completely before storing them. Place them in an airtight container, and they will remain fresh for up to a week. If you want to enjoy them warm, simply reheat them in a 350°F oven for about 5 minutes.

Frequently Asked Questions About Cranberry Pistachio Shortbread Cookies

What’s the secret to perfect Cranberry Pistachio Shortbread Cookies?

The secret lies in using high-quality ingredients, especially butter, which enhances the flavor of the cookies. Chilling the dough is also essential for achieving a perfect texture.

Can I make Cranberry Pistachio Shortbread Cookies ahead of time?

Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to a week. Just slice and bake when you’re ready for fresh cookies!

How do I avoid common mistakes with Cranberry Pistachio Shortbread Cookies?

To prevent common mistakes, ensure your butter is softened but not melted, and be careful not to overmix the dough. This will help maintain the desired texture.

Variations of Cranberry Pistachio Shortbread Cookies You Can Try

For those looking to switch things up, consider these variations:

Try adding white chocolate chips for a sweet twist.
Substitute almonds for pistachios for a different nutty flavor.
Incorporate orange zest for a citrusy kick.
Make the cookies gluten-free by using a gluten-free flour blend.

With these delicious Cranberry Pistachio Shortbread Cookies, holiday baking has never been more enjoyable. They are a perfect blend of flavors and textures that everyone will love!

For more tips on baking cookies, check out this gingerbread cookies recipe that also highlights the importance of ingredient quality.

If you’re interested in other cranberry recipes, you might enjoy this cranberry butter recipe that pairs wonderfully with baked goods.

Lastly, for a festive drink to accompany your cookies, consider trying a cranberry mimosa for a delightful holiday treat!

Cranberry Pistachio Shortbread Cookies: 5 Irresistible Recipes

Author: basmer
Total Time: 35 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Cranberry Pistachio Shortbread Cookies are buttery, melt-in-your-mouth cookies filled with tangy cranberries and crunchy pistachios. They are perfect for holiday baking or any special occasion.

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Beat the softened butter with powdered sugar until light and fluffy. Add vanilla extract, then gradually mix in the flour, cornstarch, and salt. Fold in cranberries and pistachios.
Roll the dough into a log, then refrigerate for 30-60 minutes to firm up.
Slice the dough into 1/4-inch rounds. Bake for 12–15 minutes until golden at the edges.
Let the cookies cool. If desired, drizzle with a glaze made from powdered sugar, milk, and vanilla extract.