## Cranberry Pistachio Shortbread Cookies – A Delightful Treat for all Seasons
Sweet, tangy and festive, Cranberry Pistachio Shortbread Cookies are the perfect way to satiate your cravings or simply brighten your day. These melt-in-mouth cookies, with a divine combination of dried cranberries and crunch pistachios, are sure to delight your taste buds.
## Why Make Cranberry Pistachio Shortbread Cookies?
If you love indulging yourself with delicious treats that are easy to make, these cranberry pistachio shortbread cookies are a perfect choice. They are delightfully buttery, while the cranberries provide tanginess and pistachios add nutty flavor and crunch. These cookies are also incredibly versatile – perfect for holiday desserts, tea-time snack or even as a thoughtful handmade gift!
## How to Make Cranberry Pistachio Shortbread Cookies
Let’s get into the details on how to make these scrumptious cookies.
### Ingredients:
For this recipe, you need the following items:
– 1 cup unsalted butter, softened
– 3/4 cup powdered sugar
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1/4 tsp salt
– 1/2 cup dried cranberries, chopped
– 1/2 cup shelled pistachios, chopped
### Directions:
Here’s the step-by-step guide for creating this delicious treat:
1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
3. Mix in the vanilla extract until well combined.
4. In another bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together.
5. Gently fold in the chopped cranberries and pistachios until evenly distributed.
6. Roll the dough into a log about 2 inches in diameter. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
7. Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet. Bake for 15-18 minutes or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
## How to Serve Cranberry Pistachio Shortbread Cookies
Serve these vibrant cookies with a hot cup of tea or coffee for a truly comforting experience. They are perfect for holiday gatherings or simple indulgences!
## How to Store Cranberry Pistachio Shortbread Cookies
Store these cookies in an airtight container at room temperature. They will stay fresh for up to a week.
## Tips to Make Cranberry Pistachio Shortbread Cookies
– Ensure the butter is softened properly but should not be melted; it helps in easy mixing and creams up well with sugar.
– Do not over-mix the dough as it could make the cookies tough.
– Make sure to chill the dough. It helps the cookies maintain their shape and texture while baking.
## Variations
For a different flavor profile, you can use white chocolate chips instead of dried cranberries or roasted almonds instead of pistachios.
## FAQs
### 1. Can I freeze the cookie dough for later use?
Absolutely! The cookie dough can be frozen for up to 3 months. Just thaw it in the refrigerator before baking.
### 2. Can I use salted butter in this recipe?
If you’re using salted butter, eliminate the additional salt mentioned in the recipe.
### 3. How do I know the cookies are baked correctly?
The edges of the cookies will start to turn golden indicating that they are perfectly baked.
Treat yourself or your loved ones with these beautiful and delicious Cranberry Pistachio Shortbread Cookies and revel in the sumptuous taste. Happy baking!