Cranberry Pistachio Shortbread Cookies
These buttery Cranberry Pistachio Shortbread Cookies are the perfect melt-in-your-mouth holiday treat that's easy to make and holds their shape beautifully.
EQUIPMENT
- hand mixer - fitted with paddle attachment
- 2 baking sheet - lined with parchment paper
- cooling rack
INGREDIENTS
- 1 cup unsalted butter - softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour - measured using the spoon and level method
- ½ cup dried cranberries - finely chopped
- ¼ cup pistachios - finely chopped
For Rolling
- 2 tablespoons sanding sugar - white
- ¼ cup pistachios - finely chopped
INSTRUCTIONS
- In a large bowl, cream together the softened unsalted butter, powdered sugar, vanilla extract, and salt until light and fluffy (about 2 to 3 minutes).
- Add the all-purpose flour a ½ cup at a time until all the flour is added. Then mix in the finely chopped cranberries and pistachios. Stop mixing when the dough becomes a medium sized pebble like texture (about 2 to 3 minutes).
- Using your hands, work the dough into a smooth ball then divide into 2 equal pieces.
- On top of plastic wrap, use it to help roll and form each piece into a 2 inch diameter log and 7 to 8 inches long with flat ends. Wrap the log tightly in the plastic wrap and freeze* for 1 hour.*ELIZABETH'S NOTE: Or refrigerate for at least 2 hours and up to 3 days.
- Preheat oven to 350 °F. Line 2 baking sheets with parchment paper and set aside.
- On a small plate, stir together the finely chopped pistachios and sanding sugar.
- Remove logs from the freezer and unwrap. Cut each log with a very sharp and thick knife into 12 equal pieces (about ½ inch thick).
- Roll outside of cookies in the pistachio sugar mixture. Place on baking sheet in 3 rows of 4.
- Bake for 12 to 15 minutes. The cookies will be pale and the tops will no longer glistened when they have finished baking.
- Allow them to cool on the baking sheet before transferring to a cooling rack to cool completely.
RECIPE NOTES
STORING INFORMATION:
- At room temperature, in an airtight container or sealable bag, for up to 5 days.
- Refrigerated, in an airtight container or sealable bag, for up to 7 days.
- Frozen, in a sealable freezer-safe bag, for up to 3 months.
COOKIE DOUGH STORING INFORMATION:
- Refrigerated, in a log wrapped in plastic wrap, for up to 3 days. Slice and bake as directed.
- Frozen, in a log wrapped in plastic wrap and in a sealable bag, for up to 1 month. Slice and bake as directed.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
