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To make these tasty cranberry pistachio shortbread cookies, you will need: - 1 cup unsalted butter, softened - 2/3 cup powdered sugar, sifted - 1 teaspoon vanilla extract - 2 cups all-purpose flour, sifted - 1/2 cup pistachios, finely chopped - 1/2 cup dried cranberries, roughly chopped - 1/4 teaspoon fine sea salt - Zest of 1 orange, preferably organic You can switch some ingredients if needed: - Use salted butter for a different taste. Just skip the sea salt. - Almonds or walnuts work well in place of pistachios. - For fruit, feel free to swap dried cranberries with dried cherries or apricots. - If you need a gluten-free option, use a gluten-free flour blend. Accurate measuring is key to perfect cookies. Here are some tips: - Always sift flour before measuring. This helps with lightness. - Use a kitchen scale for precision in baking. One cup of flour is about 120 grams. - When measuring brown sugar, pack it firmly into the cup. - Use a dry measuring cup for ingredients like flour and sugar. - For liquids, use a clear liquid measuring cup to see the measurement line. These tips ensure you have the best chance of making perfect cranberry pistachio shortbread cookies every time! {{ingredient_image_2}} First, heat your oven to 350°F (175°C). This is the perfect temperature for baking. Next, line a baking sheet with parchment paper. This keeps the cookies from sticking. In a large bowl, cream 1 cup of softened butter with 2/3 cup of sifted powdered sugar. Use an electric mixer to combine until light and fluffy. This should take about 3 to 5 minutes. Add 1 teaspoon of vanilla extract and the zest of one orange. Mix well until everything is blended. Then, slowly add 2 cups of sifted all-purpose flour. Stir gently until just combined. Do not overmix; this helps keep the cookies soft. Now, fold in 1/2 cup of finely chopped pistachios, 1/2 cup of roughly chopped dried cranberries, and 1/4 teaspoon of fine sea salt. Make sure these tasty bits are mixed evenly. Lightly flour your work surface and turn the dough out. Shape it into a log about 2 inches wide. Wrap this log in plastic wrap and chill it for about 30 minutes. Chilling helps keep the shape. Once firm, take the log out and slice it into 1/4-inch thick rounds. Place them on the prepared baking sheet, leaving space between each cookie. Bake for 12 to 15 minutes until the edges are lightly golden. Keep an eye on them to avoid overbaking. After baking, let the cookies cool on the sheet for a few minutes. Then, transfer them to a wire rack to cool completely. This keeps them crisp. Enjoy your delightful cranberry pistachio shortbread! To get the best texture in your shortbread, start with soft butter. Creaming the butter and sugar well makes the dough light. Mix for about 3-5 minutes until it’s fluffy. When adding flour, mix just until combined. Overmixing can make your cookies tough. Chilling the dough also helps keep the shape and gives a nice bite. A few common mistakes can ruin your cookies. First, don’t skip the chilling step. It’s key for shape and texture. Second, be careful not to overbake. You want the edges golden but the inside soft. Lastly, check your measurements. Accurate measuring is crucial for the right dough consistency. You can boost the flavors in these cookies easily. Adding a pinch of cinnamon or nutmeg gives warmth. Try using almond extract instead of vanilla for a different twist. You can also mix in other zests, like lemon or lime, for a fresh touch. These small changes make your cookies stand out. Pro Tips Butter Temperature: Ensure your butter is at room temperature for optimal creaming. This helps achieve a light and fluffy texture in your shortbread. Chill the Dough: Don't skip the chilling step! Refrigerating the dough for at least 30 minutes helps the cookies maintain their shape and prevents spreading. Even Slicing: When cutting the log into rounds, use a sharp knife and apply even pressure to make uniform slices, ensuring even baking. Storage Tips: Store your cookies in an airtight container at room temperature. They will stay fresh for about a week, but they can also be frozen for up to three months. {{image_4}} You can swap pistachios for other nuts. Walnuts work well for a rich, buttery flavor. Almonds add a nice crunch and a hint of sweetness. Hazelnuts offer a unique taste that pairs wonderfully with cranberries. Just chop the nuts finely, like you would with pistachios, and mix them in. While cranberries are lovely, you can use other dried fruits too. Dried cherries bring a tart twist that brightens the cookies. Apricots add a soft, chewy texture and a sweet flavor. You can even try raisins for a classic touch. Simply chop the fruit to a similar size as cranberries for even distribution. If you need a gluten-free option, it's easy to adapt this recipe. Use gluten-free all-purpose flour. This flour behaves like regular flour in most recipes. You might want to add a bit of xanthan gum to help with the texture. Just follow the package instructions for the right amount. This still gives you a delicious shortbread that everyone can enjoy! To keep your cranberry pistachio shortbread fresh, store it in an airtight container. This method prevents moisture from getting in and keeps the cookies crisp. Place parchment paper between layers of cookies to avoid sticking. Store at room temperature in a cool, dry place. If you want to enjoy these cookies later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer them to a freezer-safe bag or container. Be sure to remove as much air as possible. They can last in the freezer for up to three months. Cranberry pistachio shortbread stays fresh for about one week at room temperature. If you notice any change in texture or smell, it’s time to toss them. For the best taste, eat the cookies within the first few days. If you freeze them, remember to thaw them in the fridge overnight before enjoying. This keeps the flavor and texture just right. Yes, you can use salted butter. However, it may change the taste. Salted butter adds extra salt to the cookies. If you choose salted, skip the added sea salt in the recipe. This keeps the flavor balanced. You want to watch the edges closely. The cookies should be lightly golden at the edges. They should still look soft in the middle. If you bake them too long, they will be hard. A good rule is to check them at 12 minutes. Absolutely! You can prepare the dough and chill it overnight. Just wrap the log well in plastic wrap. When you are ready to bake, slice the cookies and bake as normal. This makes it easy to enjoy fresh cookies anytime. These cookies shine when served on a pretty plate. A light dusting of powdered sugar adds a nice touch. You can add whole cranberries and scattered pistachios for a festive look. Pair them with tea or coffee for a delightful treat. This blog post covered all you need to create cranberry pistachio shortbread. You learned about key ingredients, substitutes, and how to measure accurately. The step-by-step instructions made the baking process simple. Tips helped avoid common mistakes and enhance flavors. You even found variations and storage info for the best results. Remember, with practice, you can make these cookies perfect every time. Enjoy your baking journey and share your tasty creations with others!

Cranberry Pistachio Shortbread

Delicious shortbread cookies with a delightful combination of cranberries and pistachios.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 2/3 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, sifted
  • 1/2 cup pistachios, finely chopped
  • 1/2 cup dried cranberries, roughly chopped
  • 1/4 teaspoon fine sea salt
  • 1 zest of orange, preferably organic

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a spacious mixing bowl, use an electric mixer to cream together the softened butter and sifted powdered sugar until light, fluffy, and pale in color—about 3-5 minutes.
  • Incorporate the vanilla extract and the fragrant orange zest into the buttery mixture, mixing until fully combined.
  • Gradually introduce the sifted all-purpose flour to the mixture, mixing gently until just combined.
  • With a spatula, carefully fold in the chopped pistachios, chopped dried cranberries, and fine sea salt, ensuring even distribution.
  • Lightly flour a clean surface and turn the dough out onto it. Shape into a log approximately 2 inches in diameter. Wrap in plastic wrap and refrigerate for about 30 minutes.
  • Once chilled, remove the log from the refrigerator. Using a sharp knife, cut into 1/4-inch thick rounds and place on the prepared baking sheet.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • After baking, let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a festive display, dust with powdered sugar and garnish with cranberries and pistachios.
Keyword cookies, cranberry, pistachio, shortbread