Festive Cranberry Pistachio Shortbread Cookies Recipe

Delicate cranberry pistachio shortbread cookies blend sweet and tangy flavors in a delightful treat.

Buttery crumbs melt across your palate with each delicate bite.

Nutty pistachios add a satisfying crunch to these elegant cookies.

Festive white chocolate drizzle brings a luxurious touch to the classic recipe.

Crisp edges and soft centers create a perfect textural balance.

Baking these cookies fills your kitchen with an irresistible aroma that beckons everyone closer.

You’ll love how simple ingredients transform into something magical and memorable.

Why Pistachio Cranberry Shortbread Cookies Delight

• Craft Colorful Cookies: Create a visually stunning treat packed with vibrant red cranberries and green pistachios that look absolutely gorgeous on any dessert plate.
• Minimal Prep Magic: Whip up these sophisticated cookies with just a few simple ingredients and basic mixing techniques, making them perfect for bakers of all skill levels.
• Flexible Make-Ahead Delight: Prepare the dough in advance and store in the refrigerator, allowing you to have fresh, homemade cookies ready whenever a sweet craving hits.
• Crowd-Pleasing Flavor Combo: Enjoy a delightful balance of sweet white chocolate, tart cranberries, and nutty pistachios that create an irresistible taste experience for everyone to love.

Ingredients for Pistachio Cranberry Cookies

• All-Purpose Flour: A key component that provides structure and texture to the shortbread cookies.
• Salt: Enhances the overall flavor and balances the sweetness of the cookies.

• Unsalted Butter: Creates a rich, tender base for the shortbread with its creamy consistency.
• Granulated Sugar: Adds sweetness and helps create a delicate, crumbly texture.
• Vanilla Extract: Brings a warm, aromatic flavor that complements the other ingredients.

• Pistachios, Dried Cranberries, White Chocolate Pieces: These add delightful bursts of color, crunch, and sweet-tart flavor to the classic shortbread cookie.
• Water: Helps bind the dough together if it appears too dry or crumbly.

Baking Pistachio Cranberry Cookies Made Easy

Step 1: Prepare Dry Ingredients

Whisk flour and salt together in a medium mixing bowl until well combined.

Set the bowl aside for later use.

Step 2: Cream Butter and Sugar

Use a stand mixer to blend butter and sugar until the mixture becomes light and fluffy, which takes about 3 minutes.

Add vanilla extract and mix thoroughly.

Step 3: Combine Dough Ingredients

Slowly incorporate the flour mixture into the butter mixture, stirring until just combined.

• Chopped pistachios
• Dried cranberries
• White chocolate pieces

Ensure ingredients are evenly distributed throughout the dough.

Step 4: Adjust Dough Consistency

If the dough seems crumbly, add a small amount of water (1-2 teaspoons) and mix until the dough holds together smoothly.

Step 5: Shape and Chill Dough

Divide the dough into two equal portions.

Shape each portion into a log approximately 2 inches in diameter.

Wrap each log completely in plastic wrap.

Refrigerate for a minimum of 2 hours or up to 3 days.

Step 6: Prepare Baking Setup

Preheat the oven to 325°F.

Line baking sheets with parchment paper.

Step 7: Slice and Bake Cookies

Cut the chilled dough logs into cookies about ¼ to ½ inch thick.

Place cookie slices 1 inch apart on prepared baking sheets.

Bake for 16-20 minutes until edges turn golden brown.

Step 8: Cool and Serve

Let cookies rest on baking sheets for a few minutes.

Transfer to a wire rack and allow to cool completely.

Serve with tea or coffee for a delightful treat.

Pro Tips for Pistachio Cranberry Cookies

• Refrigerate the dough for at least 2 hours to help cookies maintain their shape and develop rich, buttery flavors during baking.
• Add water sparingly, just 1-2 teaspoons if the dough seems dry, to prevent tough or crumbly cookies.
• Use a sharp knife to cut uniform ¼ to ½ inch thick slices, ensuring all cookies bake at the same rate and achieve golden edges.
• Watch cookies closely and remove from oven when edges turn light golden brown to maintain a tender, melt-in-your-mouth shortbread texture.

Creative Twists for Pistachio Cookies

• Gluten-Free Cranberry Pistachio Shortbread: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version that maintains the same rich texture and flavor.
• Vegan White Chocolate Shortbread: Swap butter with coconut oil, use plant-based white chocolate chips, and substitute sugar with coconut sugar for a dairy-free and vegan-friendly cookie option.
• Low-Sugar Nutty Shortbread: Use stevia or monk fruit sweetener instead of regular sugar, reduce overall sugar content, and add extra chopped nuts for a healthier, less sweet cookie variation.
• Orange-Infused Cranberry Shortbread: Incorporate orange zest into the dough and replace white chocolate with dark chocolate for a more complex, citrusy flavor profile that complements the existing ingredients.

Pairing Suggestions for Cranberry Cookies

• Festive Holiday Plate: Arrange cookies on a decorative platter with sprigs of fresh rosemary and a dusting of powdered sugar for a magical winter presentation.
• Tea Party Companion: Serve alongside Earl Grey tea or a light chamomile blend to complement the buttery, nutty cookie flavors.
• Dessert Gifting: Package cookies in clear cellophane bags tied with festive ribbons, perfect for homemade holiday gifts or cookie exchanges.
• Wine Pairing Delight: Match these cookies with a sweet dessert wine like Moscato or a crisp sparkling white wine for an elegant tasting experience.

How to Store Pistachio Shortbread Cookies

• Store cookies in an airtight container lined with parchment paper between layers. Keep them refrigerated for up to 7 days to maintain freshness and prevent crumbling.
• Wrap unbaked cookie logs tightly in plastic wrap, then place in a freezer bag. Freeze raw dough for up to 3 months. Thaw overnight in the refrigerator before slicing and baking.
• Place cooled cookies in a freezer-safe container with wax paper between layers. Freeze for up to 2 months. Defrost at room temperature for 30 minutes before serving.
• Keep cookies in a sealed container away from direct sunlight and heat. Consume within 3-4 days for optimal taste and texture.

FAQs

• Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

• How do I know if the dough is mixed correctly?

The dough should come together and hold its shape when pressed. If it’s too crumbly, add a teaspoon of water at a time until it binds.

• Can I freeze the cookie dough logs?

Absolutely! Wrapped tightly in plastic wrap, the dough logs can be frozen for up to 3 months. Thaw in the refrigerator before slicing and baking.

• Why are my cookies cracking when I slice them?

If the dough is too cold or too soft, it might crack. Let it sit at room temperature for a few minutes to soften slightly, or return to the fridge if too warm.

Cranberry Pistachio Shortbread Cookies with White Chocolate Recipe

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4.9 from 32 reviews

• Total Time: 45 minutes
• Yield: 24 1x

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Description

Cranberry pistachio shortbread cookies blend festive flavors in a delightful holiday treat. Crisp, buttery edges and rich white chocolate drizzle make these cookies a perfect companion for winter gatherings and sweet celebrations.

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Ingredients

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Main Ingredients:

• 2 1/3 cups (280 grams) all-purpose flour
• 1 cup (227 grams) butter
• ¾ cup (90 grams) pistachios
• 1 cup (150 grams) dried cranberries

Secondary Ingredients:

• ⅔ cup (133 grams) granulated sugar
• ½ cup (85 grams) white chocolate
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Optional Ingredient:

• 1–2 teaspoons water

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Instructions

1. Combine flour and salt in a mixing bowl, ensuring even distribution of dry ingredients.
2. Using a stand mixer, cream butter and sugar until the mixture becomes airy and pale, approximately 3 minutes. Incorporate vanilla extract thoroughly.
3. Gradually introduce the flour mixture into the butter blend, mixing until just combined without overmixing.
4. Gently integrate pistachios, dried cranberries, and white chocolate pieces, ensuring even dispersion throughout the dough.
5. If the dough appears crumbly, add 1-2 teaspoons of water and mix until the texture becomes cohesive.
6. Divide the dough into two equal portions, shaping each into a cylindrical log approximately 2 inches in diameter.
7. Wrap each log tightly in plastic wrap and refrigerate for a minimum of 2 hours or up to 3 days to enhance flavor and improve slicing.
8. Preheat the oven to 325°F (165°C) and prepare baking sheets with parchment paper.
9. Remove chilled logs and slice into uniform cookies ranging from ¼ to ½ inch thick.
10. Arrange cookie slices on prepared baking sheets, spacing them 1 inch apart to allow for slight spreading.
11. Bake for 16-20 minutes, monitoring until edges turn a delicate golden brown.
12. Allow cookies to rest on baking sheets for a few minutes to stabilize, then transfer to a wire rack for complete cooling.
13. Serve and savor these elegant shortbread cookies alongside your favorite beverage.

Notes

• Chill the dough thoroughly to prevent spreading and maintain the cookies’ shape during baking.
• Ensure pistachios and cranberries are chopped finely to distribute evenly throughout the dough for consistent flavor in each bite.
• Add extra white chocolate drizzle after cooling for a more decadent presentation and enhanced sweetness.
• Try alternative mix-ins like orange zest or almond extract to create unique flavor variations while keeping the classic shortbread texture.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 156
• Sugar: 7 g
• Sodium: 21 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 25 mg