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Buttery Cranberry Pistachio Shortbread Cookies

Buttery Cranberry Pistachio Shortbread Cookies - featured image
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These buttery shortbread cookies are studded with tart dried cranberries and crunchy pistachios, making them the perfect easy holiday treat. They’re tender, crumbly, and melt-in-your-mouth delicious, with a simple preparation that comes together in one bowl.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • ¼ teaspoon fine sea salt
  • ½ cup (60g) dried cranberries
  • ½ cup (70g) shelled unsalted pistachios, lightly toasted and chopped
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
  2. In a mixing bowl, beat softened butter and powdered sugar together on medium speed for about 2 minutes until combined and smooth. Do not over-cream.
  3. Add vanilla extract and beat for another 15 seconds until incorporated. Scrape down sides of bowl.
  4. In a separate bowl, whisk together flour, cornstarch, and salt until evenly distributed.
  5. Add flour mixture to butter mixture in two additions, mixing on low speed after each. Stop as soon as flour disappears. Dough will be crumbly then come together into a soft mass.
  6. Add dried cranberries and chopped pistachios. Fold in gently with a spatula until evenly distributed.
  7. Turn dough out onto plastic wrap. Shape into a log about 12 inches long and 2 inches in diameter. Wrap tightly and twist ends to seal. Refrigerate for at least 30 minutes (optional but recommended).
  8. Unwrap log and slice into ¼-inch thick rounds using a sharp knife. You should get about 36 cookies.
  9. Place slices on prepared baking sheets, spacing about 1 inch apart. Bake for 14-16 minutes, rotating pans halfway through. Cookies should be set with barely golden bottoms; tops will stay pale.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, do not over-cream the butter and sugar. Butter should be at genuine room temperature (65-68°F). Cornstarch is key for tender shortbread. Cookies can be frozen baked or as unbaked dough log for up to 3 months. For chocolate-dipped variation, melt ½ cup dark chocolate chips with 1 teaspoon coconut oil and dip cooled cookies.

Nutrition

Keywords: shortbread cookies, cranberry pistachio cookies, holiday cookies, buttery shortbread, easy cookie recipe, Christmas cookies

Find it online: https://breezybake.com/buttery-cranberry-pistachio-shortbread-cookies-easy-holiday-recipe/