Cranberry Pistachio Shortbread

$- 1 cup unsalted butter, softened - ½ cup powdered sugar - 2 cups all-purpose flour - ½ cup cornstarch - ½ teaspoon salt - 1 cup dried cranberries, chopped - ½ cup pistachios, coarsely chopped - 1 teaspoon vanilla extract - Zest of 1 orange You can swap some ingredients if needed. Here are a few ideas: - Alternative sweeteners: Use honey or maple syrup for a different taste. - Gluten-free options: Replace all-purpose flour with a gluten-free blend. - Nut variations: Try almonds or walnuts instead of pistachios for a new flavor. These substitutions keep the flavor and texture nice while catering to your needs. Experimenting with these changes can make your shortbread unique. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps the cookies not stick. - In a large bowl, creamy together 1 cup of softened butter and ½ cup of powdered sugar. Mix until it feels light and fluffy. This step adds air to your dough. - In a new bowl, whisk together 2 cups of all-purpose flour, ½ cup of cornstarch, and ½ teaspoon of salt. This will be your dry mix. - Gradually add the dry ingredients to the butter mixture. Stir gently until just combined. Do not overmix; this keeps your cookies soft. - Fold in 1 cup of chopped dried cranberries and ½ cup of coarsely chopped pistachios. Make sure they mix well into the dough. - Transfer the dough onto a lightly floured surface. Shape it into a log about 1.5 inches in diameter. Wrap it tightly in plastic wrap. Chill the dough in the fridge for at least 30 minutes. This helps it firm up. - Once chilled, slice the dough into ¼ inch thick rounds. Place them on the prepared baking sheet about 1 inch apart. - Bake for 12-15 minutes. Look for lightly golden edges. This means they are ready. - Avoiding overmixing: Mix your dough just until combined. Overmixing makes cookies tough. - Ensuring even baking: Place cookies about 1 inch apart on the sheet. This helps them bake evenly. - Importance of butter temperature: Use softened butter, not melted. Soft butter blends well for a nice texture. - Using fresh ingredients: Fresh cranberries and pistachios boost flavor. Check your pantry before baking. - Creative serving suggestions: Arrange cookies on a festive plate. This adds charm to your dessert table. - Garnishing ideas with cranberries and pistachios: Dust cookies with powdered sugar. Add whole cranberries and pistachios for color. Pro Tips Chill the Dough: For the best texture, make sure to chill the dough for at least 30 minutes. This helps the cookies hold their shape while baking. Use Fresh Ingredients: Using fresh cranberries and high-quality pistachios will elevate the flavor of your shortbread significantly. Uniform Slices: To ensure even baking, slice the dough into uniform rounds. A sharp knife or a bench scraper can help achieve clean cuts. Store Properly: Keep your cooled cookies in an airtight container at room temperature to maintain their freshness for up to a week. {{image_2}} You can change the flavor of your cranberry pistachio shortbread easily. Adding chocolate pieces or chunks makes a rich treat. Dark chocolate works well, but you can use milk or white chocolate too. Try adding a little zest of lemon or lime for a bright twist. This adds a fresh, zesty taste that pairs well with cranberries. While pistachios add a nice crunch, you can switch to almonds or walnuts. Both nuts bring their own flavor and texture. If you swap nuts, keep the cook time the same. Just be sure to chop them into similar sizes so they blend well with the dough. For those who follow a vegan diet, you can make simple changes. Use coconut oil instead of butter and a vegan sugar. This keeps the cookies tasty while meeting diet needs. If you want a low sugar version, try using a sugar substitute. Make sure it measures like sugar for the best results. To keep your cookies fresh, store them at room temperature. Use an airtight container to prevent them from getting stale. They will stay good for about one week. If you live in a humid area, refrigerate them. This method can help keep the cookies crisp. Just make sure you let them sit out for a bit before serving. Freezing is a great way to enjoy these cookies later. To freeze, wrap each cookie in plastic wrap. Then, place them in a freezer bag or container. This keeps them fresh for up to three months. When you’re ready to enjoy, take the cookies out of the freezer. Let them sit at room temperature for about 15 minutes to thaw. They will taste just as good as fresh! Shortbread cookies have a unique texture and taste. They have less sugar and no eggs. This gives them a crumbly, melt-in-your-mouth feel. The key ingredients are butter, flour, and sugar. This simple mix makes them rich and buttery. Other cookies often have more ingredients, like eggs or baking powder. This makes them chewier or fluffier than shortbread. Yes, you can reduce the sugar a bit. Cutting the sugar by a quarter works well. The cookies will still taste good, but they will be less sweet. Just remember, less sugar can change the texture slightly. You may want to add a touch more butter to keep the cookie soft. These cookies can last about a week at room temperature. Just store them in an airtight container. If you want them to last longer, you can freeze them. They stay fresh in the freezer for up to three months. Just remember to thaw them before serving. Enjoy the sweet taste of your cranberry pistachio shortbread! This blog post covered how to make cranberry pistachio shortbread from start to finish. I shared ingredient lists, clear steps, and useful tips. You learned about alternative ingredients for different diets. This cookie is easy to customize and fun to make. In my experience, a little care can make your shortbread great. Follow these steps, and you will enjoy tasty cookies. Keep experimenting, and you’ll find your perfect version. Happy baking!$

Cranberry Pistachio Shortbread

Deliciously buttery shortbread cookies with a festive twist of cranberries and pistachios.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened
0.5 cup powdered sugar
2 cups all-purpose flour
0.5 cup cornstarch
0.5 teaspoon salt
1 cup dried cranberries, chopped
0.5 cup pistachios, coarsely chopped
1 teaspoon vanilla extract
1 unit zest of orange

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, creamy together the softened butter and powdered sugar until light and fluffy.
Add in the vanilla extract and orange zest, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, stirring gently until combined. Be careful not to overmix.
Fold in the chopped cranberries and pistachios, ensuring they are evenly distributed in the dough.
Transfer the dough onto a lightly floured surface, shaping it into a log about 1.5 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to firm it up.
Once chilled, remove the dough from the refrigerator and slice it into ¼ inch thick rounds. Place them on the prepared baking sheet about 1 inch apart.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the shortbreads to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the shortbread cookies on a festive plate, and dust with additional powdered sugar for a whimsical touch. You can also garnish with a few whole cranberries and pistachios for added color and decoration.

Keyword cookies, holiday, shortbread