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Cozy Cranberry Pistachio Shortbread Cookies

cranberry pistachio shortbread cookies - featured image
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These buttery shortbread cookies are studded with tart dried cranberries and crunchy pistachios, creating a perfect balance of sweet and savory. Quick to prepare and elegant enough for gifting, they’re a cozy treat for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (70g) shelled pistachios, toasted and chopped
  • 1 teaspoon vanilla extract
  • For the glaze (optional):
  • 1/2 cup (60g) powdered sugar
  • 2–3 tablespoons milk or cream
  • 1/4 teaspoon vanilla extract

Instructions

  1. Toast the pistachios: In a small dry skillet over medium heat, toast the pistachios for 2-3 minutes until fragrant. Let cool completely, then roughly chop.
  2. Cream the butter and sugar: In a large bowl, mix softened butter and powdered sugar until smooth and creamy, about 1 minute.
  3. Add vanilla and salt: Stir in vanilla extract and salt until evenly distributed.
  4. Combine dry ingredients: In a separate bowl, whisk together flour and cornstarch.
  5. Mix dry into wet: Add flour mixture to butter mixture in two additions, stirring gently until just combined. Do not overmix.
  6. Fold in cranberries and pistachios: Gently fold in dried cranberries and toasted pistachios until evenly distributed.
  7. Shape into a log: Turn dough onto plastic wrap or parchment paper and shape into a log about 2 inches (5 cm) in diameter. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes.
  8. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  9. Slice cookies: Unwrap chilled dough and slice into 1/4-inch (6 mm) thick rounds. Place on prepared baking sheet, spacing 1 inch apart.
  10. Bake for 12-15 minutes, until edges are just golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Make the glaze (optional): Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and let set for 15 minutes.

Notes

Chill the dough thoroughly for clean slices. Toast pistachios for deeper flavor. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, use vegan butter sticks.

Nutrition

Keywords: shortbread cookies, cranberry pistachio cookies, easy cookie recipe, holiday cookies, buttery cookies

Find it online: https://jollyfork.com/cozy-cranberry-pistachio-shortbread-cookies-easy-recipe/