These Cranberry Pistachio Christmas Shortbread Cookies are the perfect holiday treat! With their festive red cranberries and green pistachios, these buttery shortbread cookies not only look stunning but taste amazing. The tartness of the dried cranberries pairs beautifully with the rich, buttery flavor of the shortbread, while the pistachios add a delightful crunch. These cookies are easy to make and are sure to be a hit at your Christmas gatherings!
Ingredients
For the Shortbread Cookies:
- Unsalted Butter (1 cup, softened)
- Granulated Sugar (1/2 cup)
- Vanilla Extract (1 teaspoon)
- All-Purpose Flour (2 cups)
- Salt (1/4 teaspoon)
- Dried Cranberries (1/2 cup, chopped)
- Shelled Pistachios (1/2 cup, chopped)
Optional Garnish:
- White Chocolate (for drizzling)
- Festive Sprinkles (optional)
Instructions
Step 1: Prepare the Dough
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the vanilla extract and mix until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until a dough forms. Be careful not to overmix.
- Add Cranberries and Pistachios: Gently fold in the chopped dried cranberries and pistachios until they are evenly distributed throughout the dough.
Step 2: Shape and Chill the Dough
- Shape the Dough into Logs: Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours or overnight. This helps the dough firm up and makes it easier to slice.
Step 3: Slice and Bake
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Slice the Dough: Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds. Arrange the cookie slices on the prepared baking sheets, spacing them about 1 inch apart.
- Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are just starting to turn golden. Be careful not to overbake.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Decorate (Optional)
- Drizzle with White Chocolate: If desired, melt the white chocolate and drizzle it over the cooled cookies for an extra festive touch. Add sprinkles while the chocolate is still wet if using.
- Serve: Serve these festive cookies on your holiday table or package them as a thoughtful homemade gift!
Duration Time
- Preparation Time: 20 minutes
- Chilling Time: 2 hours
- Baking Time: 10-12 minutes
- Total Time: 2 hours 30 minutes
Nutritional Information (per cookie, based on 24 cookies)
- Calories: 120
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 35mg
- Total Carbohydrates: 12g
- Sugars: 5g
- Dietary Fiber: 1g
- Protein: 2g
FAQs
1. Can I use fresh cranberries instead of dried?
Fresh cranberries have a lot more moisture and may affect the texture of the cookies, so it’s best to stick with dried cranberries for this recipe.
2. How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 2 months.
3. Can I freeze the dough?
Yes! You can freeze the cookie dough logs for up to 3 months. When ready to bake, thaw the dough in the refrigerator overnight before slicing and baking as directed.
4. Can I use different nuts?
Absolutely! You can substitute the pistachios with almonds, walnuts, or pecans for a different flavor and texture.
5. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 flour blend to make these cookies gluten-free. Ensure that all other ingredients, like the pistachios and cranberries, are gluten-free as well.
6. What if I don’t have time to chill the dough?
Chilling the dough is essential for these cookies as it helps them hold their shape while baking. If you’re short on time, chill the dough in the freezer for 30-45 minutes instead of the refrigerator.
7. How do I make the white chocolate drizzle?
To make the white chocolate drizzle, simply melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring in between until smooth. Drizzle over the cooled cookies using a spoon or piping bag.
8. Can I add other flavors to the dough?
Yes! For extra flavor, you can add a teaspoon of orange or lemon zest to the dough. The citrus notes will pair beautifully with the cranberries and pistachios.
Conclusion
These Cranberry Pistachio Christmas Shortbread Cookies are not only festive and beautiful, but they also offer a delicious combination of flavors and textures. The buttery shortbread base with the tart cranberries and crunchy pistachios makes for an irresistible holiday cookie. Enjoy these at your Christmas parties, or wrap them up as a special homemade gift!