Here’s a detailed, delicious recipe for Cranberry Pistachio Shortbread Cookies — buttery, slightly sweet, and perfect for holidays or tea time:
Ingredients (makes ~24 cookies)
Dry ingredients:
- 2 cups (250 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar
- 1/4 tsp salt
Wet ingredients:
- 1 cup (226 g) unsalted butter, softened
- 1 tsp vanilla extract
Add-ins:
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Optional topping:
- Extra powdered sugar for dusting
Instructions
1. Preheat oven
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Cream butter and sugar
- In a large bowl, beat softened butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix until combined.
3. Combine dry ingredients
- In a separate bowl, whisk together flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing until dough forms.
4. Fold in cranberries and pistachios
- Gently fold chopped cranberries and pistachios into the dough.
5. Shape cookies
- Option 1: Log method – Roll dough into a 2-inch log, wrap in plastic wrap, refrigerate 1 hour, then slice into 1/4-inch rounds.
- Option 2: Scoop method – Scoop small balls of dough (~1 tablespoon), flatten slightly with the palm.
6. Bake
- Arrange cookies on the baking sheet, about 1 inch apart.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack.
7. Optional finishing touch
- Dust cooled cookies with powdered sugar for an elegant look.
Tips for Perfect Shortbread Cookies
- Butter temperature: Use softened, not melted butter, for a tender crumb.
- Mix gently: Overmixing after adding flour can make cookies tough.
- Cranberries: If dried cranberries are too hard, soak in warm water for 10 minutes, then drain.
- Storage: Store in an airtight container at room temperature for up to 1 week; freeze for longer storage.
These cookies are buttery, nutty, and slightly tart — the perfect balance of flavors for snacks, gifts, or holiday treats.
I can also give a gluten-free version that keeps the same buttery texture if you want. Do you want me to make that version?