Delight in the buttery, crumbly texture of Cranberry Pistachio Shortbread. This festive and flavorful cookie combines the tartness of cranberries with the nutty crunch of pistachios, making it the perfect treat for holiday gatherings or simply a comforting snack any time of the year. The vibrant colors and rich flavors make this shortbread a standout dessert.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios, roughly chopped
Step-by-Step Instructions:
- Prepare the Dough:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the vanilla extract and continue mixing until combined.
- Gradually add the flour and salt to the mixture and beat until a dough forms.
- Add Cranberries and Pistachios:
- Stir in the dried cranberries and chopped pistachios, ensuring they are evenly distributed throughout the dough.
- Shape and Chill the Dough:
- Form the dough into a log shape or press it into a square baking pan for a bar shape.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to an hour. This helps the dough firm up and prevents it from spreading too much while baking.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice and Bake:
- If you shaped the dough into a log, slice it into 1/4-inch thick rounds. If using a pan, slice the dough into bars or squares.
- Arrange the cookies on the prepared baking sheet, leaving some space between each piece.
- Bake for 12-15 minutes or until the edges start to turn a light golden brown.
- Cool and Serve:
- Allow the shortbread to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Cranberry Pistachio Shortbread:
- Chill the Dough: For the best texture, make sure to chill the dough before slicing. It prevents the cookies from spreading too much during baking.
- Cutting Variations: For a more rustic look, you can shape the dough into a log and slice it into rounds, or press it into a baking pan for square shortbread bars.
- Customization: You can substitute the pistachios with other nuts like almonds or pecans if preferred. Feel free to add orange zest for an extra burst of flavor.
FAQs About Cranberry Pistachio Shortbread:
Can I freeze the dough for later use?
Yes, you can freeze the dough wrapped tightly in plastic wrap and foil for up to 2 months. When ready to bake, thaw in the refrigerator before slicing and baking.
Can I use fresh cranberries instead of dried?
Dried cranberries work best for this recipe because they provide a chewy texture and won’t release too much moisture during baking. Fresh cranberries might make the dough too wet and affect the consistency.
Can I make this shortbread gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free without losing the delicious crumbly texture.
How should I store leftover cookies?
Store the shortbread in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for up to 2 months.
