Description
These Cranberry Pistachio Shortbread Cookies are a festive and buttery treat, perfect for holiday celebrations. Made with rich unsalted butter, sweet powdered sugar, tart dried cranberries, and crunchy pistachios, these slice-and-bake cookies offer a delightful texture and flavor contrast. The simple dough is chilled, sliced, and baked to golden perfection, with an optional white chocolate drizzle for an elegant finish.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped
Optional
- Extra sugar for rolling
- White chocolate for drizzling
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and powdered sugar together until the mixture is smooth and fluffy. This creates a light and tender base for the cookies. Stir in the vanilla extract for flavor.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture. Mix just until everything is combined to avoid overworking the dough, which could toughen the cookies. Gently fold in the chopped dried cranberries and pistachios to distribute them evenly.
- Form and Chill Dough Logs: Divide the dough in half and shape each half into a log about 1.5 inches in diameter. Wrap each log tightly in plastic wrap to hold their shape. Refrigerate the logs for at least 2 hours or until they are firm enough to slice.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Slice and Arrange Cookies: Remove the dough logs from the refrigerator and slice them into ¼-inch thick rounds using a sharp knife. Place the slices on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
- Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely, ensuring they maintain their crisp texture.
- Optional Decoration: Once the cookies are completely cooled, drizzle melted white chocolate over them for a festive and elegant finishing touch.
Notes
- These cookies freeze well and can be stored for holiday gifting or future treats.
- For a crunchier edge, roll the dough logs in coarse sugar before chilling and slicing.
- Ensure the dough is well chilled to make slicing easier and maintain cookie shape during baking.
- The optional white chocolate drizzle adds sweetness and decorative appeal but can be omitted for a simpler cookie.
