There’s something truly magical about baking cookies, don’t you think? The way the warm, sweet aroma fills your kitchen as they bake is just heavenly! One of my absolute favorite treats to whip up are these cranberry pistachio shortbread cookies. They’re not just any cookies; they’re a delightful combination of buttery goodness, tart cranberries, and crunchy pistachios that create a perfect balance of flavors. I love how the bright red of the cranberries and the lovely green of the pistachios make these cookies not only delicious but also a feast for the eyes! Whether you’re celebrating a special occasion or just need a little pick-me-up, these cookies are sure to bring a smile to your face. Trust me, once you take a bite, you’ll be hooked!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter (softened to room temperature for easy creaming)
- 3/4 cup powdered sugar (for that lovely sweetness and melt-in-your-mouth texture)
- 2 cups all-purpose flour (the base of our cookies—sifted for lightness)
- 1/2 cup cornstarch (this is the secret to that delicate, crumbly texture)
- 1/2 teaspoon salt (just a pinch to enhance all those sweet flavors)
- 1/2 cup dried cranberries (chopped, for bursts of tartness in every bite)
- 1/2 cup pistachios (chopped, adding a wonderful crunch and beautiful color)
- 1 teaspoon vanilla extract (because who doesn’t love the warm flavor of vanilla?)
How to Prepare *Cranberry Pistachio Shortbread Cookies*
Prepping the Dough
Let’s kick things off! First, preheat your oven to 350°F (175°C) because we want it nice and toasty for baking. In a mixing bowl, cream together the softened unsalted butter and powdered sugar until it’s smooth and fluffy—this part is so satisfying! Then, add in that lovely vanilla extract and mix it all together until it’s well incorporated. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt—this will be our dry mixture. Gradually add this to the wet mixture, mixing just until combined. You don’t want to overdo it here; we’re going for a soft dough!
Forming and Chilling the Dough
Now for the fun part! Once everything is mixed, fold in the chopped dried cranberries and pistachios. It’s like a little party in your dough! Next, shape the dough into a log—don’t worry if it’s not perfect; we’re going for rustic charm here. Wrap the log tightly in plastic wrap, and here’s the key: chill it in the refrigerator for at least 1 hour. This step is super important because it helps the cookies hold their shape when baking.
Baking the Cookies
Once your dough is chilled and firm, it’s time to slice! Take the log out and slice it into 1/4 inch rounds. Place them on a baking sheet lined with parchment paper. Now, pop them in the oven and bake for 12-15 minutes. Keep an eye on them! You’ll know they’re ready when they’re lightly golden around the edges. Let them cool for a few moments on the baking sheet before transferring them to a wire rack to cool completely. The smell wafting through your kitchen? Absolutely divine!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy days!
- Delightful flavor combination of tart cranberries and crunchy pistachios.
- Great for any occasion, from holiday gatherings to cozy afternoons.
- These cookies look as good as they taste, making them a stunning addition to dessert platters.
- They stay fresh for days, so you can enjoy them at your leisure!
Tips for Success
To ensure your *cranberry pistachio shortbread cookies* turn out perfectly, here are a few handy tips! First, make sure your butter is softened to room temperature—this helps achieve that light, fluffy texture. When chopping your cranberries and pistachios, aim for small, even pieces for consistent flavor in every bite. Keep an eye on the cookies as they bake; they should be lightly golden at the edges but still soft in the center. And don’t skip the chilling step—it’s crucial for maintaining their shape. Trust me, these little details make all the difference!
Nutritional Information
These *cranberry pistachio shortbread cookies* are not only delicious but also a treat you can enjoy guilt-free! Each cookie is estimated to contain about 120 calories, 8g of fat, 2g of protein, and 12g of carbohydrates. Keep in mind that these values are just estimates and can vary based on the specific ingredients you use. So, feel free to indulge a little and enjoy every bite!
FAQ Section
Got questions about these delightful *cranberry pistachio shortbread cookies*? I’ve got answers! Here are some common inquiries:
Can I use fresh cranberries instead of dried? While fresh cranberries are delicious, they’re much more tart. If you want to use them, consider adding a bit more sugar to balance the flavors.
What’s the best way to store these cookies? Store them in an airtight container at room temperature for up to a week. They stay fresh and tasty, perfect for snacking!
Can I make these cookies gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free blend, and they’ll still turn out fabulous!
How can I add more flavor? If you’re feeling adventurous, try adding a teaspoon of orange zest for a citrusy twist. It pairs beautifully with the cranberries!
Can I freeze the dough? Yes! Wrap the log tightly in plastic wrap and freeze for up to 2 months. Then, just slice and bake straight from the freezer—no need to thaw!
Storage & Reheating Instructions
To keep your *cranberry pistachio shortbread cookies* fresh, store them in an airtight container at room temperature for up to a week. If you have any leftovers (which is rare, trust me!), they’ll stay delicious and ready for snacking! If you want to enjoy them warm, just pop them in the microwave for about 10-15 seconds. They’ll be just like freshly baked—soft and oh-so-yummy!
Call to Action
I’d love to hear what you think of these *cranberry pistachio shortbread cookies*! Please leave a comment below and let me know how they turned out for you. Don’t forget to rate the recipe and share your delicious creations on social media—let’s spread the cookie love!
Cranberry Pistachio Shortbread Cookies to Delight Your Senses
- Całkowity Czas: 1 hour 35 minutes
- Ustępować: 24 cookies 1x
- Dieta: Wegańskie
Opis
These cranberry pistachio shortbread cookies are a delightful treat perfect for any occasion.
Składniki
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
- 1 teaspoon vanilla extract
Instrukcje
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream the butter and powdered sugar until smooth.
- Add vanilla extract and mix well.
- In a separate bowl, combine flour, cornstarch, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until combined.
- Fold in the cranberries and pistachios.
- Shape the dough into a log and wrap in plastic wrap.
- Chill in the refrigerator for at least 1 hour.
- Slice the log into 1/4 inch rounds and place on a baking sheet.
- Bake for 12-15 minutes or until lightly golden.
- Let cool before serving.
Uwagi
- Store in an airtight container for up to a week.
- For a variation, add orange zest for extra flavor.
- Make sure to chop the cranberries and pistachios finely for even distribution.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 15 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cookie
- Kalorie: 120
- Cukier: 4g
- Sód: 50mg
- Kwasy: 8g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 12g
- Włókno: 1g
- Białko: 2g
- Cholesterol: 30mg
Słowa kluczowe: cranberry pistachio shortbread cookies
