Why You’ll Love This Recipe

• The combination of sweet cranberries and salty pistachios makes these cookies irresistibly flavorful.
• Their delicate, melt-in-your-mouth texture is achieved with cornstarch in the dough.
• Perfect for gifting or serving at gatherings.
• Can be prepared ahead and stored, making them ideal for busy schedules.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup dried cranberries, chopped
• 1/2 cup pistachios, chopped

Directions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Gradually add the flour and cornstarch to the butter mixture, mixing until combined into a soft dough.
4. Fold in the chopped cranberries and pistachios evenly throughout the dough.
5. Divide the dough in half and roll each portion into a log shape, approximately 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour.
6. Once chilled, slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about 1 inch apart.
7. Bake for 12-15 minutes, or until the edges are just slightly golden.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: Approximately 24 cookies
• Prep Time: 15 minutes (plus 1 hour chilling time)
• Cook Time: 12-15 minutes

Variations

• Flavor Additions: Add a splash of vanilla or almond extract to the dough for enhanced flavor.
• Citrus Zest: Mix in a teaspoon of orange or lemon zest for a bright, citrusy twist.
• Chocolate Drizzle: Drizzle or dip the cooled cookies in melted white or dark chocolate for an indulgent touch.
• Nut Substitutions: Swap pistachios for almonds, pecans, or walnuts based on your preference.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to one week. For extended storage, keep them in the refrigerator for up to two weeks.
• Freezing: The cookie dough logs can be frozen for up to three months. Simply thaw in the refrigerator before slicing and baking.
• Reheating: These cookies don’t require reheating but can be warmed briefly in the oven at 300°F (150°C) for a freshly baked feel.

FAQs

How do I prevent the cookies from spreading too much?

Ensure the dough is properly chilled before slicing and baking.

Can I use salted butter?

Yes, but reduce or omit any added salt in the recipe.

Can I make these cookies gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend for best results.

Do I need to toast the pistachios?

Toasting is optional but enhances the nutty flavor.

Can I use fresh cranberries instead of dried?

Dried cranberries work best for this recipe as they don’t add extra moisture.

How thin should I slice the cookies?

Aim for about 1/4-inch thick slices to ensure even baking.

What if my dough is too crumbly?

Mix in a tablespoon of milk or water at a time until the dough holds together.

Can I make these cookies vegan?

Replace the butter with a vegan alternative, and ensure your powdered sugar is vegan-friendly.

Are these cookies suitable for gifting?

Absolutely! They are perfect for holiday gift boxes or cookie exchanges.

What’s the best way to shape the logs?

Use plastic wrap to help roll and shape the dough evenly.

Conclusion

Cranberry Pistachio Shortbread Cookies are a delightful addition to your baking repertoire. With their buttery texture and festive flavors, they’re sure to impress at any gathering. Easy to prepare and versatile for variations, these cookies are perfect for making ahead and sharing with loved ones. Bake a batch today and enjoy the taste of the holidays!