Introduction
Indulge in the delightful combination of tart cranberries and crunchy pistachios, nestled in buttery shortbread cookies with a hint of orange zest. These Cranberry Pistachio Shortbread Cookies are perfect for a cozy afternoon treat or a holiday dessert.
Why Make This Recipe
These cookies are a perfect balance of sweet, tart, and nutty flavors, making them a delightful addition to your cookie repertoire. The buttery shortbread base pairs beautifully with the chewy cranberries and crunchy pistachios, creating a truly irresistible treat.
How to Make Cranberry Pistachio Shortbread Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 3/4 cup dried cranberries, roughly chopped
- 3/4 cup pistachios, roughly chopped
Directions:
- Cream together the butter and sugar until light and fluffy.
- Mix in flour, salt, and orange zest until just combined.
- Stir in chopped cranberries and pistachios.
- Shape the dough into a log, chill until firm.
- Slice the chilled dough into rounds, place on baking sheets, and bake until golden.
How to Serve Cranberry Pistachio Shortbread Cookies
Serve these cookies alongside a cup of hot tea or a glass of cold milk for a simple and delightful snack. They also make a wonderful addition to any holiday cookie platter or gift basket.
How to Store Cranberry Pistachio Shortbread Cookies
Store the cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, store in the refrigerator for up to two weeks or freeze for up to three months. Thaw at room temperature before serving.
Tips to Make Cranberry Pistachio Shortbread Cookies
- Ensure the butter is softened but not melted for the best texture in the dough.
- Don’t overmix the dough once the flour is added to prevent tough cookies.
- Adjust the sweetness by adding more or less sugar depending on your preference.
Variation
For a festive twist, drizzle the cookies with a simple glaze made from powdered sugar and orange juice after they cool for a touch of extra sweetness.
FAQs
- Can I use fresh cranberries instead of dried? Fresh cranberries may add too much moisture to the dough and change the texture of the cookies. Stick to dried cranberries for best results.
- Can I substitute the pistachios with another nut? Yes, you can swap the pistachios for almonds, walnuts, or pecans for a different flavor profile.
- Can I make the dough ahead of time and freeze it? Yes, you can freeze the dough log for up to three months. Slice and bake the cookies directly from frozen, adding a few extra minutes to the baking time.
