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- 1 cup unsalted butter, softened - 2/3 cup powdered sugar - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/2 cup cornstarch - 1/2 teaspoon salt - 1/2 cup dried cranberries, chopped - 1/2 cup pistachios, shelled and chopped - 1 tablespoon orange zest (optional) When making cranberry pistachio shortbread cookies, each ingredient plays a key role. The unsalted butter gives the cookies their rich, creamy base. Powdered sugar adds sweetness and helps create the tender texture. Vanilla extract brings depth and warmth to the flavor. All-purpose flour and cornstarch combine to create a light, crumbly texture. Cornstarch is especially helpful in making the cookies melt in your mouth. Salt enhances the sweetness and balances the flavors. Dried cranberries provide a pop of tartness, while chopped pistachios add a unique crunch. If you choose to add orange zest, it brightens the cookies with a fresh citrus note. This mix of flavors and textures makes these cookies truly delightful. Gather these ingredients before you start. Each one will help you create a treat that is perfect for sharing or enjoying with a cup of tea. {{ingredient_image_1}} 1. Start by taking a large mixing bowl. Beat 1 cup of softened unsalted butter and 2/3 cup of powdered sugar together. Mix until it is creamy and smooth. This step is key for a light cookie. 2. Next, add in 1 teaspoon of vanilla extract. Mix this in well. It adds a lovely flavor that makes the cookies taste great. 3. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of cornstarch, and 1/2 teaspoon of salt. This mix gives the cookies a nice crumb. 4. Slowly add the dry mixture to the butter mixture. Stir until just combined. Do not overmix, or your cookies may turn out tough. 5. Now, gently fold in 1/2 cup of chopped dried cranberries, 1/2 cup of chopped pistachios, and 1 tablespoon of orange zest if you choose to use it. These add color and taste to your cookies. 1. Divide the dough in half. Shape each half into a log about 1.5 inches in diameter. Wrap each log in plastic wrap. Chill the dough in the refrigerator for at least 2 hours. This helps the cookies keep their shape while baking. 2. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This keeps the cookies from sticking. 3. After chilling, remove the dough logs from the fridge. Unwrap them and slice each log into 1/4-inch thick rounds. Place the slices on the baking sheet about 1 inch apart. 4. Bake the cookies for 12-15 minutes. Look for a light golden color around the edges. This shows they are done. 5. Once baked, remove the cookies from the oven. Let them cool on the baking sheet for a few minutes. After that, transfer them to a wire rack to cool completely. This keeps them from getting soggy. Chilling the dough is key to great cookies. When you chill the dough, it firms up. This helps the cookies keep their shape when you bake them. If you skip this step, your cookies might spread too much and become flat. To prevent your cookies from burning, watch the baking time. Set a timer for 12 minutes. Start checking for a light golden color on the edges. If the cookies look too pale, they may need a few more minutes. Always place the cookies on the center rack of the oven for even heat. Arrange your cookies on a nice platter. You can sprinkle extra chopped pistachios and dried cranberries around them. This adds a lovely touch and makes them look festive. For drinks, serve these cookies with tea or coffee. They also pair well with a glass of milk. For a fun twist, try them with orange juice. The flavors of orange and cranberry complement each other beautifully. Pro Tips Chill the Dough: Chilling the dough is essential for maintaining the cookies' shape while baking. Make sure to chill for at least 2 hours or overnight for best results. Use Fresh Ingredients: Always opt for fresh dried cranberries and pistachios to enhance the flavor and texture of your cookies. Even Slices: Ensure your cookie slices are evenly cut for uniform baking. A sharp knife or a bench scraper can help achieve this. Storage Tips: Store cooled cookies in an airtight container at room temperature for up to a week to keep them fresh and delicious. {{image_2}} You can swap butter for coconut oil or vegan butter. This makes the cookies dairy-free. For sugar, try using coconut sugar or maple syrup. These options add unique flavors. When it comes to nuts, walnuts or almonds work great too. Chopped pecans add a rich taste. You can also change the dried cranberries. Try using dried cherries or apricots for a twist. Each fruit gives a new flavor and texture to your cookies. Want to boost flavor? Add spices like cinnamon or nutmeg. Just half a teaspoon can make a big difference. You can also try adding chocolate chips for a sweet surprise. Dark chocolate pairs perfectly with cranberries. Citrus flavors are another fun touch. Adding a bit of lemon juice or lime zest brightens the taste. These simple tweaks bring fresh life to your cookies. Enjoy experimenting with different flavors! To keep your cranberry pistachio shortbread cookies fresh, use an airtight container. A metal tin or glass jar works well. Store the cookies at room temperature. Avoid placing them in direct sunlight or a humid area. You can freeze the dough for later use. Wrap it tightly in plastic wrap. Then, place it in a freezer bag. This way, you can bake fresh cookies anytime. If you freeze baked cookies, let them cool completely. Then, store them in an airtight container. They will stay fresh for up to three months. These cookies stay fresh for about one week at room temperature. After this, they may become dry and crumbly. You may notice a change in taste or texture. Signs that cookies have gone stale include a hard texture or loss of flavor. If they taste bland or feel tough, it’s time to toss them out. Can I use salted butter instead of unsalted? Yes, you can use salted butter. However, reduce the added salt to 1/4 teaspoon. This keeps the flavor balanced. What can I substitute for cornstarch? You can use arrowroot powder or potato starch. Both work well in this recipe. How can I make these cookies gluten-free? To make these cookies gluten-free, swap all-purpose flour with a gluten-free blend. Ensure it has xanthan gum for the best texture. Why are my cookies spreading too much? Cookies spread too much if the butter is too warm or the dough isn’t chilled. Always chill the dough before baking. Can I make the dough ahead of time? Yes! You can prepare the dough and chill it in the fridge for up to three days. This gives great flavor and texture. In this article, we explored the key ingredients needed for delicious cookies and how to make them. I shared step-by-step instructions on preparing the dough and provided tips for the best texture. You learned about variations with different ingredients and how to store your cookies to keep them fresh. Baking cookies can be fun and rewarding. With practice, you can create your perfect batch every time. Enjoy experimenting with flavors and share your tasty treats with friends!

Cranberry Pistachio Shortbread Cookies

Deliciously buttery shortbread cookies with a festive mix of cranberries and pistachios.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2.67 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 0.5 cup cornstarch
  • 0.5 teaspoon salt
  • 0.5 cup dried cranberries, chopped
  • 0.5 cup pistachios, shelled and chopped
  • 1 tablespoon orange zest (optional)

Instructions
 

  • In a large mixing bowl, beat the softened butter and powdered sugar together until creamy and well blended.
  • Mix in the vanilla extract, ensuring it’s fully incorporated.
  • In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Slowly add this dry mixture to the butter mixture, mixing until just combined.
  • Gently fold in the chopped cranberries, pistachios, and orange zest (if using) until evenly distributed throughout the dough.
  • Divide the dough in half and shape each portion into a log, approximately 1.5 inches in diameter. Wrap each log in plastic wrap and chill in the refrigerator for at least 2 hours, or until firm.
  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Once chilled, remove the dough from the refrigerator and unwrap. Slice each log into 1/4-inch thick rounds and place them on the prepared baking sheet about 1 inch apart.
  • Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
  • Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a decorative platter and sprinkle some extra chopped pistachios and dried cranberries around for a festive touch. Add a few slices of orange on the side for color and brightness.
Keyword cookies, dessert, holiday, shortbread