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Cranberry Pistachio Shortbread Cookies: The Holiday Cookie That Actually Looks Fancy

The holiday season is here, and that means it’s time to bring out the festive flavors that warm our hearts. Among the vast array of delightful desserts that come with this merriest of seasons, one cookie stands out for its blend of textures and tastes: cranberry pistachio shortbread cookies. With their buttery crumble, bright bursts of tart cranberry, and the earthy crunch of pistachios, these cookies not only showcase vibrant colors but also add a touch of elegance to any gathering. Whether you serve them at a holiday party or gift them in beautifully wrapped boxes, they are bound to impress everyone.

Why Make This Recipe

Your cookie platter will never have looked more sophisticated.
Simple ingredients combined in a delightful way make for a memorable treat.

These cranberry pistachio shortbread cookies are not just about looks; they provide a comforting sweetness that balances the tang of cranberries and the richness of nuts. They are a perfect companion for a warm cup of tea or coffee and can even serve as fine holiday gifts. Plus, they come together effortlessly, making them ideal for both seasoned bakers and those just finding their way around the kitchen.

Easy Method for Cranberry Pistachio Shortbread Cookies

With that, let’s dive into the delightful process of making these fancy cookies that are undeniably easy to prepare. Gather your ingredients, and let’s get started on this lovely holiday treat.

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/4 tsp almond extract
2 cups all-purpose flour
1/2 tsp salt
1/2 cup dried cranberries, roughly chopped
1/2 cup shelled pistachios, roughly chopped
Zest of 1 orange (optional)
4 oz white chocolate, chopped
1 tbsp coconut oil or butter

Directions

Prep Ingredients & Tools
Bring the unsalted butter to room temperature until pliable. Measure the all-purpose flour, powdered sugar, and salt accurately. Whisk the flour and salt together in a separate bowl. Coarsely chop the dried cranberries and shelled pistachios, and zest the orange if you choose to include it. Gather your equipment: a stand mixer with a paddle attachment, rubber spatulas, measuring tools, parchment paper, a sharp knife, and at least two baking sheets lined with parchment paper. Preheat your oven to 325°F (160°C).
Cream Butter and Sugars
In the bowl of your stand mixer, combine the softened unsalted butter and powdered sugar. Beat these together on medium speed for 3 to 5 minutes until the mixture is light, fluffy, and a pale yellow. Remember to scrape down the sides and bottom of the bowl to ensure everything is well combined.
Add Flavorings
Next, incorporate the pure vanilla extract and almond extract (along with the optional orange zest if you’re using it). Give it a quick beat on low speed for about 30 seconds until these add-ons are just combined.
Incorporate Dry Ingredients
With your mixer on low speed, slowly add the flour and salt mixture in thirds. Mix only until the flour is just incorporated, and make sure there are no dry streaks remaining. Be cautious not to overmix; you want the dough to remain tender.
Fold in Mix-Ins
Once the flour is mixed in, remove the bowl from the mixer. Use a rubber spatula to gently fold in the chopped dried cranberries and shelled pistachios (and any remaining orange zest) until they are evenly distributed throughout the dough.
Shape Dough Logs
Transfer the dough onto a clean, lightly floured surface or parchment paper. Divide the dough in half and gently form each half into a log, approximately 1 ½ to 2 inches in diameter and about 8 to 10 inches long. For an extra touch of flair, consider rolling each dough log in coarse sanding sugar at this stage, although this is optional.
Chill the Dough
Wrap each dough log tightly in plastic wrap, twisting the ends to seal them properly. Transfer the wrapped logs to the refrigerator to chill for a minimum of 2 hours, but preferably up to 24 hours. This chilling stage is crucial for achieving the right texture and making it easier to slice. You may also freeze the logs for up to 3 months.
Slice and Arrange Cookies
When you’re ready to bake, remove one chilled dough log from the refrigerator, keeping the other one chilled. Unwrap it carefully and using a sharp knife, slice the dough into ¼-inch thick rounds, aiming for consistent thickness. Arrange the sliced cookies about 1 inch apart on your prepared baking sheets.
Bake Cookies
Pop the baking sheets into the oven. Bake for about 15 to 20 minutes, or until the edges of the cookies are lightly golden and the centers appear set. It is important that the shortbread retains a pale, buttery color and does not become overly browned. Keep an eye on the cookies as oven temperatures can vary widely.
Cool Completely
Once baked, let the cookies cool on the baking sheets for about 5 minutes. After this initial cooling period, carefully transfer them to a wire rack to cool completely. Handle them gently as they can be delicate while warm. Repeat the slicing and baking process with the remaining dough log.
Optional: Dip in Chocolate
For an elegant finish, melt the white chocolate with coconut oil or butter using a double boiler or microwave. After the cookies have completely cooled, dip half of each cookie into the melted chocolate, then place them onto parchment paper to set. For a decorative touch, you can sprinkle more chopped pistachios or cranberries onto the wet chocolate.
Serve and Store
These cookies can be served on their own or as part of a beautifully arranged holiday dessert platter. Once completely cooled, store them in an airtight container at room temperature for up to a week. If you have dipped them in chocolate, it is best to keep them stored in a cool pantry or refrigerator. You can also freeze the baked cookies for up to 3 months; just thaw them at room temperature before enjoying.

Storage Tips for Cranberry Pistachio Shortbread Cookies

At Room Temperature
Store cookies in an airtight container at room temperature for 5-7 days. They tend to stay fresh while remaining soft and buttery. Make sure they are completely cooled before sealing them to prevent moisture buildup.
Refrigerate
If the weather is particularly warm or humid, you may want to refrigerate the cookies. Store them in an airtight container at around 40°F for 3-5 days.
Freeze
If you want to keep them for a longer period, freezing is an excellent option. Place the completely cooled cookies in a freezer-safe container or bag, layer them with parchment paper if necessary, and freeze for up to 3 months. When you’re ready to enjoy them, thaw at room temperature.

How to Serve Cranberry Pistachio Shortbread Cookies

Pair these delightful cookies with a variety of accompaniments to elevate your dessert experience:

Tea or Coffee
The buttery richness of these cookies makes them an ideal companion to your favorite traditional tea or fresh-brewed coffee. Enjoy them with a citrus-flavored tea for a refreshing twist.
Cheese Platter
Serve them alongside a cheese platter for a surprise combination of flavors. Pairing with creamy cheeses like Brie or tangy goat cheese will create a wonderful contrast to the sweet and nutty notes of your cookies.
Holiday Dessert Table
These cookies make a stunning addition to any holiday dessert table. Combine them with other festive treats like gingerbread, chocolate truffles, or sugar cookies for a tantalizing array of flavors.
Gifts
Consider packaging these cookies in decorative tins or boxes as thoughtful gifts for friends, family, or beloved coworkers. Add a personal touch with a handwritten note for that extra special detail.

Tips to Make Cranberry Pistachio Shortbread Cookies

Use Fresh Ingredients
Always opt for fresh nuts and dried cranberries as they make a significant difference in flavor.
Chill Well
The longer you chill the dough, the better the flavor will meld, and the sturdier it will be for slicing.
Precision is Key
Accurately measuring your ingredients, especially the flour and butter, can make a world of difference in the texture of your cookies.

Variations or Substitutions

Nut Alternatives
If you prefer, you can swap the pistachios for pecans or walnuts. These nuts also provide a lovely crunchy texture and pair well with the sweetness of the cranberries.
Flavor Twists
Instead of almond extract, you might consider using lemon extract for a zesty kick. This would beautifully complement the cranberries and give the cookies a refreshing twist.

FAQs

Q: Can I make this ahead?

A: Absolutely! These cookies can be made ahead of time and stored either in the refrigerator or freezer. They maintain their flavor and texture well.

Q: How should I store leftover cookies?

A: Store leftover cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months.

Q: Can I use different types of dried fruit?

A: Yes, feel free to replace cranberries with other dried fruits like cherries or apricots for an exciting variation in flavor.

Q: What can I do if my dough is too crumbly?

A: If your dough seems too crumbly, you can add a tiny splash of milk or water, just enough to bring it together without making it too wet.

Q: How do I prevent my cookies from burning?

A: To prevent burning, keep an eye on them during the last few minutes of baking. Every oven is different, so you might want to rotate your pans midway for even baking.

By now, you should feel inspired and ready to bake a batch of these stunning cranberry pistachio shortbread cookies. With their delicate flavors and lovely aesthetic, they offer the perfect blend of sophistication and comfort for the holiday season. Happy baking!