From Taste of Home · · 1m 10s
Cranberry Pistachio Shortbread Cookies
Butter cookies with cranberries and pistachios, chilled for perfect texture.
In brief
Butter cookies with cranberries and pistachios, chilled for perfect texture. Cranberry pistachio shortbread cookies are made with butter, dried cranberries, and chopped pistachios, chilled for 3-4 hours before baking. Originally reported by Taste of Home.
Recipe Overview
Butter cookies with cranberries and pistachios, chilled for perfect texture.
Key Ingredients
Butter, confectioners' sugar, all-purpose flour, dried cranberries, and chopped pistachios.
Dough Preparation
Cream butter and confectioners' sugar until blended, add extracts, mix in flour and mix-ins.
Chilling Step
Roll dough into 7-inch logs, coat with coarse sugar, wrap and refrigerate 3-4 hours.
Baking Process
Preheat oven to 350°F, slice dough into 1/4-inch coins, bake 9-11 minutes.
Recipe Variations
Add orange zest for citrus flavor or drizzle with white chocolate for extra sweetness.
Storage Tips
Store at room temperature for up to four days or in fridge for one week.
Freezing Options
Freeze baked cookies or dough for up to two months, bake from frozen.
Chill Requirement
Chilling dough resolidifies butter and hydrates flour for tender cookies.
Gluten-Free Option
Use gluten-free flour blend with 'measure-for-measure' or 'cup-for-cup' indicator.
What to remember
Cranberry pistachio shortbread cookies are made with butter, dried cranberries, and chopped pistachios, chilled for 3-4 hours before baking.
