Cranberry Pistachio Shortbread Cookies are elegant slice-and-bake treats known for their beautiful red and green colors. These cookies combine rich buttery shortbread dough with tart dried cranberries and crunchy pistachios, creating a perfect balance of flavor and texture. Because the dough is shaped into logs and chilled before baking, the cookies maintain a perfectly round shape and a delicate crumb that melts in your mouth.
Ingredients
1 cup (225 g) unsalted butter, softened to room temperature.
2/3 cup granulated sugar (powdered sugar can also be used for a softer texture).
1 teaspoon vanilla extract.
1/2 teaspoon almond extract (optional, for extra flavor).
2 1/4 cups all-purpose flour, sifted.
3/4 cup dried cranberries, roughly chopped.
3/4 cup shelled pistachios, roasted and chopped.
1/4 teaspoon salt.
Instructions
In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy. This step helps create the classic tender texture of shortbread cookies.
Add the vanilla extract (and almond extract if using) and mix until well combined.
Gradually incorporate the flour and salt into the mixture, stirring gently until a soft and crumbly dough begins to form.
Fold in the chopped cranberries and pistachios, mixing gently so they are evenly distributed throughout the dough.
Place the dough on plastic wrap and shape it into two log shapes, each about 2 inches in diameter. Wrap tightly and refrigerate for at least 2 hours or overnight.
How to Make
see continuation on next page
