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Festive Cranberry Pistachio Shortbread Cookies: Easy Holiday Recipe

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These buttery, tender shortbread cookies are studded with emerald green pistachios and deep red dried cranberries, then dusted with powdered sugar. An easy, crowd-pleasing holiday treat that will convert even the biggest shortbread skeptics.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup (100g) shelled pistachios, roughly chopped
  • 1/2 cup (75g) dried cranberries
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Place the dried cranberries in a small bowl and cover them with hot tap water. Let them sit for 10 minutes, then drain well and pat dry with a paper towel. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric hand mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl once or twice.
  4. Add the vanilla extract and beat for another 30 seconds until fully incorporated.
  5. In a separate small bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed or stirring with a spatula until just combined. Do not overmix.
  6. Add the chopped pistachios and the drained, dried cranberries to the dough. Fold them in gently until evenly distributed.
  7. Scoop out rounded tablespoons of dough (about 1.5 tablespoons each) and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  8. Using the tines of a fork, gently flatten each ball of dough to about 1/2-inch thickness. Press the fork in one direction, then again in the opposite direction to create a crisscross pattern. Dip the fork in a little flour if it starts to stick.
  9. Bake for 12-15 minutes, rotating the sheets halfway through (swap top and bottom racks, and turn them front to back). The cookies are done when the edges are just barely starting to turn golden brown.
  10. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Once fully cool, dust with powdered sugar through a fine-mesh sieve if desired.

Notes

Don’t rush the creaming step—beat butter and sugar until light and fluffy for tender cookies. Use room temperature butter. Chop pistachios by hand for even distribution. Watch the edges, not the centers, to avoid overbaking. Let cookies cool completely before dusting with powdered sugar. If your kitchen is warm, chill the dough for 10-15 minutes before shaping.

Nutrition

Keywords: shortbread cookies, cranberry pistachio shortbread, holiday cookies, easy cookie recipe, Christmas cookies, butter cookies

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