Cranberry Pistachio Shortbread Cookies

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Overview

Delicate, buttery shortbread cookies studded with tart dried cranberries and crunchy pistachios. Perfect for holidays, gifting, or simply indulging in a cozy treat. These cookies are visually stunning, rich in flavor, and surprisingly simple to make.

Origin & Cultural Significance

Shortbread cookies have their roots in Scotland, traditionally made with butter, sugar, and flour. Over the centuries, variations with nuts, fruits, and spices became popular worldwide, especially during holiday celebrations. Adding cranberries and pistachios adds a festive, colorful twist while maintaining the classic buttery richness.

Description

These cookies are crumbly yet tender, with a subtle sweetness balanced by tart cranberries and nutty pistachios. Their pale golden hue and colorful mix-ins make them ideal for holiday platters, gift boxes, or afternoon tea.

Ingredients (with Quantities)

Base Dough

  • 1 cup unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

Mix-ins

  • 1/2 cup dried cranberries, chopped
  • 1/2 cup shelled pistachios, roughly chopped

Optional Additions

  • Orange or lemon zest (1 teaspoon) for a citrusy aroma 🍊
  • White chocolate chips for extra indulgence 🍫
  • A pinch of cinnamon or cardamom for subtle warmth 🌿

Tips for Success

✔ Use room temperature butter for a smoother dough
✔ Chill the dough before baking to prevent spreading
✔ Chop pistachios and cranberries evenly for consistent texture
✔ Do not overbake — shortbread should remain pale golden

Instructions

1️⃣ Prepare the Dough
In a large bowl, cream the butter and powdered sugar until light and fluffy.
Add vanilla extract and mix well.

2️⃣ Add Dry Ingredients
Sift in the flour and salt, folding gently until combined.

3️⃣ Incorporate Mix-ins
Fold in chopped cranberries and pistachios evenly throughout the dough.

4️⃣ Shape the Cookies
Roll the dough into a log (about 2 inches in diameter) or press into a pan for sliceable shortbread. Wrap in plastic and chill for at least 30 minutes.

5️⃣ Bake
Preheat oven to 325°F (165°C). Slice chilled logs into 1/4-inch thick rounds or cut dough from pan into squares. Place on a parchment-lined baking sheet.
Bake for 15–18 minutes until edges are lightly golden.

6️⃣ Cool & Serve
Let cookies cool completely on a wire rack. Optionally, dust with powdered sugar or drizzle melted white chocolate.

Nutritional Information (Approx. per cookie, 1 oz / 28 g)

  • Calories: ~140 kcal
  • Fat: 8 g
  • Carbohydrates: 16 g
  • Protein: 2 g
  • Fiber: 1 g

(Values may vary depending on size and mix-ins)

Conclusion

Cranberry Pistachio Shortbread Cookies are a festive, buttery delight that balances tart, sweet, and nutty flavors in every bite. They’re perfect for gifting, entertaining, or a special holiday treat.

Recommendation

Serve with:

  • Hot tea, coffee, or cocoa ☕
  • As part of a holiday cookie platter 🎄
  • Wrapped in cellophane as a thoughtful gift 🎁

Embracing Healthful Indulgence

Enjoy the richness of butter and sweetness of cranberries mindfully. Pair with nuts, fruits, or tea for a balanced indulgence — a festive treat that nourishes both heart and soul. 💛

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