Get ready to elevate your holiday baking with these Cranberry Pistachio Shortbread Cookies. These buttery, melt-in-your-mouth cookies are a delightful combination of tart cranberries, crunchy pistachios, and sweet white chocolate, making them the perfect treat for festive gatherings or as a thoughtful gift during the holiday season. Let’s dive into this easy-to-follow recipe that will impress your family and friends!
Ingredients:
1 cup unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour
1/2 cup cornstarch
1 cup dried cranberries, chopped
1 cup pistachios, chopped
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup white chocolate chips
Directions:
Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. This step is crucial for achieving the perfect texture.
Add Vanilla:
Mix in the vanilla extract until well combined, enhancing the cookie’s flavor profile.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.
Fold in the Mix-Ins:
Gently fold in the chopped dried cranberries, pistachios, and white chocolate chips. This is where your cookies get their delightful crunch and sweetness!
Scoop and Bake:
Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden.
Cool and Enjoy:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Presentation: Arrange these colorful cookies on a holiday-themed platter to showcase their festive red and green accents.
Perfect Pairings: Serve with a warm cup of coffee, tea, or hot cocoa for a cozy treat that complements the buttery shortbread and sweet cranberries.
Gift-Worthy Packaging: For holiday gifting, wrap cookies in a decorative tin or box with parchment paper to separate layers. You can also add a festive ribbon or label for an extra special touch.
Storage Tips:
Room Temperature: Store cookies in an airtight container at room temperature. They’ll stay fresh for up to 1 week.
Refrigeration: For slightly longer freshness, you can store them in the refrigerator. However, be sure to bring them to room temperature before serving to enjoy the best texture.
Freezing: These cookies freeze wonderfully. Place them in a freezer-safe bag or airtight container, separating layers with parchment paper. They’ll stay fresh for up to 3 months in the freezer.
Thawing: To thaw frozen cookies, simply leave them at room temperature for about 15-20 minutes. Alternatively, warm them in a low-temperature oven for a few minutes to restore their fresh-baked flavor.
Related Recipes:
FAQs:
Can I substitute fresh cranberries for dried cranberries?
Fresh cranberries have a high moisture content, which can affect the texture of these cookies. It’s best to stick with dried cranberries for this recipe. If you only have fresh cranberries, try drying them out slightly in a low-temperature oven, or consider using another dried fruit like cherries or apricots as a substitute.
How do I keep my shortbread cookies from spreading too much?
To prevent spreading, make sure your butter is softened but not too warm. Chilling the dough for 10-15 minutes before baking can also help the cookies hold their shape better in the oven.
Can I make the dough in advance?
Yes! You can make the dough up to 48 hours in advance. Store it in the refrigerator wrapped tightly in plastic wrap. When ready to bake, let the dough sit at room temperature for about 10 minutes to soften slightly for easier scooping.
Can I omit the white chocolate chips or substitute them?
Absolutely. If you prefer, you can skip the white chocolate chips, or substitute them with dark chocolate, milk chocolate, or even add a bit of orange zest for a different flavor twist.
Conclusion:
These Cranberry Pistachio Shortbread Cookies are not only a festive addition to your holiday baking lineup but also a delicious treat that everyone will love. Their delightful combination of flavors and textures makes them an irresistible choice for parties, cookie exchanges, or just to enjoy at home. Bake a batch today, and watch them disappear! Happy baking!
📖 Recipe:
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Cranberry Pistachio Shortbread Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These festive Cranberry Pistachio Shortbread Cookies are buttery, crumbly, and perfectly balanced with tart dried cranberries, crunchy pistachios, and sweet white chocolate. Perfect for holiday baking, these cookies are easy to make and create an impressive holiday treat or gift.
Ingredients
1 cup unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1 cup dried cranberries, chopped
1 cup pistachios, chopped
1 teaspoon vanilla extract
1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the chopped cranberries, pistachios, and white chocolate chips.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Variations: Substitute white chocolate chips with dark or milk chocolate, or add a touch of orange zest for a citrus flavor twist.
Chill the Dough: If your dough feels too soft, chill it for 10-15 minutes before baking to help cookies hold their shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Holiday
Nutrition
- Serving Size: 24 cookies
- Calories: 160 kcal per cookie
Keywords: Cranberry Pistachio Shortbread Cookies, holiday cookies, festive cookies, shortbread recipe, cranberry cookies, pistachio cookies, white chocolate cookies
