Name: Cranberry Pistachio Shortbread Cookies: Delightful 120 Calories
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup dried cranberries, chopped; 1/2 cup pistachios, shelled and chopped

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Oh, holiday baking! Is there anything better than the smell of cookies wafting through the house? For me, it just screams “festive fun!” And these Cranberry Pistachio Shortbread Cookies? They’re kinda my new obsession. I mean, that buttery, crumbly shortbread texture is just *chef’s kiss*. Seriously, if you’re looking for a cookie that’s both elegant and incredibly easy to whip up, you’ve totally hit the jackpot.

I remember one year, I tried making, like, five different kinds of cookies for our annual Christmas cookie exchange. Total chaos! But these Cranberry Pistachio Shortbread Cookies? They were the stars of the show. Everyone raved about the flavor combo. Now, I make sure they’re on my baking list every single year. Trust me, they’re a guaranteed crowd-pleaser. I’ve been tweaking and perfecting this recipe for years, and I’m so excited to finally share it with you. So, let’s get baking, shall we?

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Why You’ll Love These Cranberry Pistachio Shortbread Cookies

Festive Flavors

Seriously, the cranberry pistachio combo? It’s like a party in your mouth! Perfect for the holidays, trust me.
Buttery and Crumbly Texture

That classic shortbread texture is just *amazing*, right? So tender and melt-in-your-mouth!
Easy to Make

Don’t worry, this recipe is super simple. Even if you’re a beginner, you got this!
Perfect for Sharing

These cookies are just begging to be gifted! Or, you know, devoured at your next holiday get-together. 😉

Ingredients for Cranberry Pistachio Shortbread Cookies

Okay, let’s gather our goodies! Here’s what you’ll need to make these little delights. And hey, using good quality ingredients really makes a difference, trust me!

1 cup (2 sticks) unsalted butter, softened. Make sure it’s *actually* soft, not melted, okay?
1/2 cup granulated sugar. For that perfect sweetness!
1/4 cup powdered sugar. This gives the cookies that melt-in-your-mouth feel.
1 teaspoon vanilla extract. Real vanilla is always best, if you’ve got it!
2 1/4 cups all-purpose flour. Just the regular stuff!
1/2 teaspoon salt. Don’t skip this! It balances the sweetness.
1/2 cup dried cranberries, chopped. I like to give them a rough chop so they’re not too chunky.
1/2 cup pistachios, shelled and chopped. Adds that gorgeous green color and nutty flavor!

How to Prepare Cranberry Pistachio Shortbread Cookies: Step-by-Step Instructions

Alright, let’s get down to business! Don’t worry, these Cranberry Pistachio Shortbread Cookies are super easy to make, I promise. Just follow these steps, and you’ll be munching on buttery goodness in no time!

Preparing the Dough for Cranberry Pistachio Shortbread Cookies

First things first, preheat your oven to 325°F (160°C). Gotta get that oven nice and toasty! Then, in a large bowl, cream together the softened butter, granulated sugar, and powdered sugar. You want it light and fluffy – like a cloud! I usually use my electric mixer for this (it’s way easier!), but you can totally do it by hand if you’re feeling ambitious. Once that’s done, stir in the vanilla extract. Mmm, that vanilla-y goodness!

In a separate bowl, whisk together the flour and salt. This just makes sure everything’s evenly distributed. Now, gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Seriously, it’ll make the cookies tough, and nobody wants that. Finally, gently fold in the chopped cranberries and pistachios. Make sure they’re evenly scattered throughout the dough – we want every cookie to have a little bit of everything!

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Shaping and Chilling the Cranberry Pistachio Shortbread Cookies

Okay, this part’s important! Divide the dough in half. On a lightly floured surface (so it doesn’t stick!), roll each half into a log, about 1 1/2 inches in diameter. Don’t stress if they’re not perfect – rustic is cute, right? Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. This is *crucial* – it helps the cookies hold their shape while baking. Trust me, don’t skip this step!

Baking Your Cranberry Pistachio Shortbread Cookies

Once the dough is chilled, remove the logs from the refrigerator. Unwrap them and slice into 1/4-inch thick cookies. I like to use a sharp knife for this, and sometimes I even use a little dental floss (seriously!) for perfectly clean slices. Place the cookies on ungreased baking sheets. Now, bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them – ovens can be tricky!

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. And that’s it! You’ve just made the most amazing Cranberry Pistachio Shortbread Cookies. Go ahead, pat yourself on the back (and maybe sneak a cookie or two… I won’t tell!).

Tips for Perfect Cranberry Pistachio Shortbread Cookies

Want to take your Cranberry Pistachio Shortbread Cookies to the next level? Of course you do! Here are a few little secrets I’ve learned along the way for cookie perfection. These are, like, my non-negotiable rules!

Don’t Overmix the Dough

Seriously, this is a big one! Overmixing develops the gluten in the flour, and that makes for tough cookies. We want tender, crumbly cookies, not hockey pucks, right? So, mix until *just* combined, and then step away from the bowl!

Chill the Dough Thoroughly

I know, I know, you’re probably impatient to get those cookies in the oven. But trust me on this: chilling the dough is *essential*. It prevents the cookies from spreading too much while baking, so you get those perfectly round, pretty cookies we all crave. Plus, it helps the flavors meld together. Win-win!

Use High-Quality Butter

Okay, I’m a butter snob, I admit it. But good butter makes *all* the difference in these cookies! It adds so much flavor and richness. Splurge on the good stuff – you (and your taste buds) deserve it!

Cranberry Pistachio Shortbread Cookies Variations

Okay, so you’ve mastered the basic Cranberry Pistachio Shortbread Cookies? Awesome! Now, let’s get a little crazy and mix things up! Here are a few fun variations to try – because who says you can’t improve on perfection? 😉

Different Nuts

Feeling adventurous? Swap out the pistachios for walnuts or pecans! They add a totally different, but equally delicious, nutty vibe. Toasted pecans? Mmm, yes please!

Add Citrus Zest

A little lemon or orange zest can brighten these cookies up *so* much! Trust me, it’s like a little burst of sunshine in every bite. Just a teaspoon or two will do the trick!

Chocolate Chips

Okay, who doesn’t love chocolate? Throw in some white or dark chocolate chips for an extra-decadent treat. My favorite? White chocolate – it’s the perfect complement to the cranberries!

Storing Your Cranberry Pistachio Shortbread Cookies

So, you’ve managed *not* to eat all the cookies in one sitting? Wow, I’m impressed! To keep your Cranberry Pistachio Shortbread Cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to a week… if they last that long!

FAQ About Cranberry Pistachio Shortbread Cookies

Got questions about these Cranberry Pistachio Shortbread Cookies? I got answers! Here are a few of the most common questions I get asked (besides, “Can I have another one?”).

Can I freeze Cranberry Pistachio Shortbread Cookies dough?

Absolutely! This dough freezes like a dream. Just wrap the logs tightly in plastic wrap and then pop them in a freezer bag. They’ll keep for up to two months. When you’re ready to bake, just thaw them in the fridge overnight and slice ’em up. Easy peasy!

How long do Cranberry Pistachio Shortbread Cookies last?

If you store them in an airtight container at room temperature, they’ll stay fresh for about a week. But honestly? They’re usually gone way before then! They’re just too darn delicious.

Can I use fresh cranberries in Cranberry Pistachio Shortbread Cookies?

I wouldn’t recommend it, to be honest. Fresh cranberries have a lot more moisture than dried ones, and that can mess with the texture of the cookies. Plus, they’re a lot more tart! Stick with the dried cranberries for the best results.

Recipe Estimated Nutritional Information

Okay, so you’re probably wondering about the nutritional info for these Cranberry Pistachio Shortbread Cookies, right? I mean, we all love to indulge, but it’s good to know what we’re getting into! Here’s a rough estimate (and I mean *rough* – it can vary depending on your ingredients, okay?). Each cookie clocks in around 120 calories, 7g fat, 14g carbs, and 1g protein. But hey, it’s an estimate! Enjoy in moderation, friends!

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Enjoy Baking These Cranberry Pistachio Shortbread Cookies!

So, what are you waiting for? Go bake these Cranberry Pistachio Shortbread Cookies! Seriously, you won’t regret it. And hey, if you try the recipe, leave a comment and let me know how they turned out! Bonus points if you share a pic on social media! Happy baking!