Cranberry Pistachio Shortbread Cookies are buttery, melt-in-your-mouth cookies filled with tangy cranberries and crunchy pistachios. Perfect for holiday baking, these cookies not only taste delightful but also bring a festive touch to your gatherings. Whether you’re preparing for a tea party or a family get-together, these cookies are sure to impress your guests and leave them wanting more.

Why You’ll Love This Cranberry Pistachio Shortbread Cookies

Here’s why these cookies are a must-try: they combine the rich, buttery flavor of shortbread with the delightful crunch of pistachios and the tartness of cranberries. These cookies are not only simple to make but also offer a unique twist on classic recipes. Imagine the aroma filling your kitchen as they bake! Plus, they make for wonderful holiday cranberry pistachio cookies that can be gifted or served at special occasions. Easy to customize, you can even try a vegan cranberry pistachio shortbread recipe for a dairy-free option. With their sweet and salty flavor balance, they’re sure to become a favorite!

Cranberry Pistachio Shortbread Cookies: A Festive Delight - Cranberry Pistachio Shortbread Cookies - main visual representation

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:

Use fresh cranberries for a burst of flavor.
Make sure your butter is softened for easy mixing.
Chill the dough to maintain shape while baking.

Best Ways to Serve Cranberry Pistachio Shortbread Cookies

These cookies are perfect on their own, but you can also:

Serve them with a cup of tea for an afternoon treat.
Pair them with a fruit spread for a delightful contrast.
Use them as a sweet addition to a holiday dessert platter.

How to Store and Reheat Cranberry Pistachio Shortbread Cookies

Store your cookies in an airtight container at room temperature for up to a week. To reheat, place them in a preheated oven at 300°F (150°C) for a few minutes to regain their crispness. This makes them perfect for meal prep during the busy holiday season.

Frequently Asked Questions About Cranberry Pistachio Shortbread Cookies

What is a Cranberry Pistachio Cookie?

A cranberry pistachio cookie is a delightful treat that combines sweet and tart dried cranberries with crunchy pistachios in a buttery shortbread base, creating a perfect balance of flavors.

Can I make Cranberry Pistachio Shortbread Cookies ahead of time?

Absolutely! You can prepare the cookie dough in advance and refrigerate it. Simply slice and bake when you’re ready to enjoy fresh cookies.

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

To avoid common pitfalls, ensure your butter is at the right temperature, don’t overmix the dough, and monitor baking time closely to prevent overbaking.

Variations of Cranberry Pistachio Shortbread Cookies You Can Try

Here are a few twists to consider:

Try adding orange zest for a citrusy flavor.
Make a gluten-free version using almond flour.
For a richer taste, incorporate white chocolate chips.

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For further reading on the benefits of cranberries, check out this article on Healthline.

Cranberry Pistachio Shortbread Cookies: A Festive Delight

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

Author: Olivia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

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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.