#Holiday Cranberry Pistachio Shortbread: The Perfect Festive Treat
##Introduction
Welcome, baking enthusiasts! If you’re looking for something sweet, festive, and with a little crunch to add to your holiday bakery repertoire, then you’re in luck. Today, we’re featuring a recipe for delightful Holiday Cranberry Pistachio Shortbread.
##Why Make This Recipe
The holiday season calls for treats that are not just delicious, but also visually striking. The ruby cranberries and emerald pistachios in these shortbread cookies make for a treat that’s as delightful to look at as they are to eat.
##How to Make Holiday Cranberry Pistachio Shortbread
This heavenly delight takes just about 40 minutes of your time, and with a simple list of ingredients, you stand to put a smile on everyone’s face during the holiday season.
##Ingredients:
– 1 cup unsalted butter, softened
– 2/3 cup powdered sugar
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1/2 tsp salt
– 1 cup dried cranberries
– 1/2 cup shelled pistachios, roughly chopped
##Directions:
1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Cream together the softened butter and powdered sugar until light and fluffy.
3. Mix in the vanilla extract. Gradually incorporate the flour and salt, mixing until just combined.
4. Gently fold in the dried cranberries and chopped pistachios until evenly distributed.
5. Roll the dough into a log about 2 inches in diameter. Wrap it in plastic wrap and refrigerate for 1 hour until firm.
6. Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them 1 inch apart.
7. Bake for 20-25 minutes or until the edges are golden brown.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
##How to Serve Holiday Cranberry Pistachio Shortbread
These cookies taste perfect with a warm cup of tea or coffee. They are enjoyable at room temperature and can be part of a holiday-themed dessert platter.
##How to Store Holiday Cranberry Pistachio Shortbread
Store these cookies in an airtight container at room temperature for up to a week. They also freeze well for longer storage.
##Tips to Make Holiday Cranberry Pistachio Shortbread
Make sure your butter is at room temperature. Room temperature butter creams well with sugar, resulting in lighter and softer cookies.
##Variation
For a hint of citrus and a refreshing twist, stir in the zest of one orange when adding the cranberries and pistachios.
##FAQs
1. **Can I use fresh cranberries instead of dried?** Dried cranberries are recommended as they last longer and give a better texture to the cookies. Fresh cranberries could make the cookies soggy.
2. **Do I need to shell the pistachios myself?** If you can find pre-shelled pistachios, that would save you the work! Just make sure they aren’t salted or flavored.
3. **Can I freeze the dough?** Yes, the dough freezes well. Just wrap it tightly in plastic wrap and freeze. When you’re ready to bake, let it thaw in the fridge overnight.
With these simple steps and tips, you’re all set to delight your friends and family this holiday season with your Holiday Cranberry Pistachio Shortbread cookies. Happy baking!