Festive and delicious, these Cranberry Pistachio Christmas Shortbread Cookies bring a delightful crunch and the perfect balance of sweet and tart flavors. Decorated with vibrant cranberries and pistachios, they make a beautiful holiday treat!
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup dried cranberries, chopped
- 1/4 cup pistachios, chopped
- 2 tablespoons granulated sugar for sprinkling (optional)
Step-by-Step Instructions:
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually add in the flour and salt, mixing until a soft dough forms.
- Shape the Cookies:
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
- Use a Christmas tree-shaped cookie cutter (or any preferred shape) to cut out the cookies.
- Place the cookies onto a baking sheet lined with parchment paper.
- Add the Cranberry & Pistachio Topping:
- Gently press a few pieces of chopped cranberries and pistachios onto each cookie.
- If desired, sprinkle with a bit of granulated sugar for added sweetness.
- Chill the Dough:
- Place the baking sheet with the cookies in the refrigerator and chill for 30 minutes. This helps the cookies maintain their shape while baking.
- Bake the Cookies:
- Preheat the oven to 325°F (160°C).
- Bake the cookies for 12-15 minutes or until the edges are just lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy these festive shortbread cookies with your favorite hot beverage, or pack them up as a holiday gift for family and friends.
Additional Tips for Serving and Storage:
- Storage: Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for longer storage.
- Serving: These cookies are perfect for a holiday cookie tray or paired with coffee, tea, or hot chocolate.
- Customizations: For extra flavor, drizzle white or dark chocolate over the cooled cookies.
FAQs About Cranberry Pistachio Christmas Shortbread Cookies:
- Can I use fresh cranberries instead of dried?
No, fresh cranberries release too much moisture when baked, so it’s best to use dried cranberries. - Can I make the dough in advance?
Yes! You can make the dough up to 3 days in advance and keep it chilled in the fridge. Alternatively, you can freeze the dough for up to 3 months. - Can I substitute pistachios with another nut?
Absolutely! Almonds or pecans work well in this recipe if you prefer or have pistachio allergies. - Can I add a glaze to the cookies?
Yes! A light drizzle of a simple powdered sugar glaze would add extra sweetness and decoration.
These Cranberry Pistachio Christmas Shortbread Cookies are festive, buttery, and full of flavor. With their colorful toppings and melt-in-your-mouth texture, they make a beautiful addition to your holiday cookie lineup!
