Cranberry Pistachio Shortbread Cookies Recipe

I’m always down for a kitchen adventure, and these cookies mix soft butter, tangy cranberries, crunchy pistachios and a splash of lemon zest into a wild ride that totally blew my mind even though i messed up a few times along the way.

I love making my Cranberry Pistachio Shortbread Cookies cause unsalted butter, granulated sugar, and sifted all purpose flour make a solid base. I add a pinch of salt, a teaspoon of vanilla extract, dried cranberries, and toasted pistachios for crunch.

I sometimes include lemon zest to boost its nutritional punch.

Ingredients

• Unsalted butter: Emulsifies ingredients and adds creaminess with a rich, tender texture in the cookies.
• Granulated sugar: Sweetens the dough and gives the cookies a light crispness while helping browning.
• All-purpose flour: Forms the structure and body, providing carbohydrates that support the cookie’s bite and crumble.
• Dried cranberries: Add tart, chewy bursts of flavor and bring fiber and antioxidants plus a healthy twist.
• Toasted pistachios: Offer a good crunch and nutty flavor while supplying protein and fiber, lightly toasted for extra aroma.
• Vanilla extract: Enhances overall flavor by adding a subtle sweetness and deep aroma to balance the tart fruit.
• Lemon zest: Provides a zesty citrus note that brightens the rich and sweet dough nicely.

Ingredient Quantities

• 1 cup unsalted butter, softened (about 226 grams)
• 3/4 cup granulated sugar, make sure you measure it correctly
• 2 cups all-purpose flour, sifted to avoid any clumps
• 1/2 teaspoon salt, add a pinch more if you really want that flavor boost
• 1 teaspoon vanilla extract for that extra taste
• 1 cup dried cranberries, roughly chopped to spread out the tartness
• 1/2 cup toasted pistachios, roughly chopped so every bite has some crunch
• 1 teaspoon lemon zest (optional but it really adds a fresh kick)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper

2. In a large bowl, cream the butter and granulated sugar until it’s light and fluffy

3. Stir in the vanilla extract until well mixed

4. Sift the all-purpose flour and salt together then gradually add it to the butter mixture, mixing just until combined

5. Fold in the roughly chopped dried cranberries, toasted pistachios, and if you like it, the lemon zest for a fresh kick

6. Form the dough into a ball then roll it out on a lightly floured surface roughly to 1/2 inch thickness

7. Cut the dough into cookies using your favourite cookie cutter or simply slice them into squares

8. Arrange the cookies on the prepared baking sheet leaving some space in-between so they can spread a bit

9. Bake for about 15-20 minutes or until the edges are just starting to turn light golden

10. Let the cookies cool on the tray for a few minutes before transferring them to a rack to cool completely Enjoy your cookies and store any leftovers in an airtight container for later munching

Equipment Needed

1. Oven (that you need to preheat to 350°F)
2. Baking sheet (lined with parchment paper)
3. Parchment paper
4. A large bowl for creaming the butter and sugar
5. An electric mixer or a hand whisk for mixing
6. Measuring cups and spoons
7. A sifter (or fine mesh strainer) to sift the flour and salt
8. A rolling pin (or any smooth bottle can work if you don’t have one)
9. A clean, lightly floured surface to roll out the dough
10. Your favourite cookie cutter or a sharp knife to portion the dough
11. A cooling rack for letting the cookies cool off after baking
12. Oven mitts to safely handle hot trays and pans

FAQ

• Q: How long can I store these cookies?
  A: You can keep them in an airtight container at room temp for about a week, or freeze them for up to 3 months.
• Q: Can I use salted butter instead of unsalted?
  A: Its better to stick with unsalted butter to control the salt levels, but if you only have salted, just reduce the added salt a bit.
• Q: What should I do if my dough feels too crumbly?
  A: If the dough is falling apart, let it sit a few minutes at room temp and then knead it a little. You can also add a teaspoon of milk if needed.
• Q: Can I substitute pistachios with another nut?
  A: Sure you can swap them out with almonds or walnuts if thats what you have, but the flavor will change slightly.
• Q: Do I have to chill the dough before baking?
  A: Yes, chilling the dough for at least 30 minutes helps the cookies hold their shape and gives you a better texture.

Cranberry Pistachio Shortbread Cookies Recipe Substitutions and Variations

• Unsalted butter: Use salted butter instead, but just cut back on the extra salt so it doesn’t get too salty
• Granulated sugar: If you dont have that, you can use light brown sugar for a nuttier flavor, though it may make the cookies a bit chewier
• All-purpose flour: You can try a gluten free flour blend or even whole wheat flour if you want a more hearty cookie
• Dried cranberries: Dried cherries or raisins work too, giving a similar tangy-sweet kick
• Toasted pistachios: If you dont like pistachios or they are hard to find, substitute with chopped almonds or walnuts for some crunch

Pro Tips

Alright, here’s a revamped version of the recipe with some cool pro tips sprinkled in:

Ingredients:
• 1 cup unsalted butter, softened (about 226 grams)
• 3/4 cup granulated sugar (make sure you measure it correctly!)
• 2 cups all-purpose flour, sifted so you don’t get any clumps
• 1/2 teaspoon salt (you can add a pinch more if you really want a flavor boost)
• 1 teaspoon vanilla extract to amp up the taste
• 1 cup dried cranberries, roughly chopped so their tartness spreads out
• 1/2 cup toasted pistachios, roughly chopped so every bite gets some crunch
• 1 teaspoon lemon zest (optional, but it really gives a fresh kick)

Instructions:
1. Preheat your oven to 350°F and line your baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugar until it gets light and fluffy. Don’t rush it; sometimes it takes a little time for things to come together.
3. Mix in the vanilla extract until everything is well combined.
4. Sift the flour and salt together, then slowly add it to your butter mixture. Mix just until you can’t see any flour; overmixing can mess up your cookie texture.
5. Gently fold in the chopped cranberries, pistachios and, if you want that extra kick, the lemon zest.
6. Form the dough into a ball and roll it out on a lightly floured surface until it’s about 1/2 inch thick.
7. Use your favourite cookie cutter or just slice the dough into squares if you like keeping it simple.
8. Place the cookies on your lined baking sheet, leaving a little bit of space between them so they can spread without merging.
9. Bake for about 15-20 minutes or until the edges just start turning a light golden color. Keep an eye on them because oven times can vary.
10. Let the cookies cool on the tray for a few minutes before transferring them to a rack to completely cool.

Pro Tips:
• Make sure your butter is softened properly. If it’s too hard, it might cause uneven mixing and your cookies can turn out lumpy.
• When sifting the flour and salt, take your time. This not only prevents clumps but helps keep your dough smooth and your cookies consistently textured.
• Don’t overmix the dough when adding the flour. You want them to be tender, so stop mixing as soon as the flour is incorporated.
• If you want your pistachios to be extra crunchy and well distributed, try tossing them in a tiny bit of flour before folding them into the dough.

Enjoy your cookies and store any leftover batches in an airtight container for later munching!