Shortbread cookies have been around forever, and for good reason: they’re delicious! With a signature crumbly and melt-in-your-mouth texture, these cookies are soft, buttery, and extra delicious with the addition of cranberries and pistachios.
These Cranberry and Pistachio Shortbread cookies are the perfect make-ahead cookie. Not only can you make the dough and keep it in the fridge until you’re ready to bake, but once baked, they freeze like a dream.
Use good quality butter when making shortbread. Some store brands have more water in them, which can change the texture of your cookies. If there were ever a time to buy good butter, this is it!
Perfect on cookie trays, for cookie exchanges, or just nibbling on with a cup of coffee, these amazing holiday cookies have a touch of red and green in them from the fruit and nuts, and they’re delicious!
Ingredients
- Butter – I cook with salted butter. If you use unsalted, add ½ teaspoon of kosher salt to the dough.
- White granulated sugar
- All-purpose flour
- Cornstarch – Also called cornflour.
- Dried cranberries – Craisins work well in this recipe.
- Pistachios – Toast them first for extra crunch.
How To Make Cranberry and Pistachio Shortbread
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Beat the butter and sugar together until light and fluffy in a large bowl. This usually takes about 3-4 minutes.
- Add the flour and cornstarch to the butter mixture and mix until just combined.
- Fold in the dried cranberries and chopped pistachios, ensuring they are evenly distributed throughout the dough.
- Turn the dough out onto a floured surface and gently roll it into a log shape, about 2 inches in diameter.
- Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
- Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet, leaving a little space between each cookie.
- Bake the cookies for 20-25 minutes, or until the edges are just starting to turn golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step-By-Step Process
Chef Jenn’s Tips
- Use room temperature butter for the best consistency. It should be soft to the touch but not melted.
- Make sure to chop the pistachios finely enough that they distribute evenly throughout the dough without breaking up the cookie.
- Be sure to chill the dough before slicing—it helps the cookies hold their shape while baking.
- Actual baking time will depend on the diameter and thickness of your cookies. Don’t overcook them.
- These cookies also make great gifts! Wrap them in a tin or decorative box for a thoughtful homemade treat.
How Do You Know When Shortbread Cookies Are Done?
Shortbread cookies cook low and slow so that they stay light in color with minimal browning. This can make it hard to tell if they’re cooked. When the edges are starting to turn golden brown that’s a sign that they’re almost done. When fully cooked, they’ll be very light golden brown on the bottom. They will be crumbly with a melt-in-your-mouth texture.
Serving Suggestions
These Cranberry and Pistachio Shortbread cookies pair wonderfully with a cup of tea or coffee. For a more festive feel, serve them alongside a fruit platter or a light dessert wine. If you’re hosting a holiday or Christmas party, these cookies make a perfect addition to your dessert spread, offering a pop of color and flavor.
Cranberry and Pistachio Shortbread
Ingredients
- ¾ cup butter I cook with salted butter. If you use unsalted, add ½ teaspoon of kosher salt to the dough
- ½ cup white granulated sugar
- 1 ¾ cups all-purpose flour
- ½ cup cornstarch also called cornflour
- ½ cup dried cranberries craisins work well in this recipe
- ½ cup pistachios chopped; toast them first for extra crunch
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Beat the butter and sugar together until light and fluffy in a large bowl. This usually takes about 3-4 minutes.
- Add the flour and cornstarch to the butter mixture and mix until just combined.
- Fold in the dried cranberries and chopped pistachios, ensuring they are evenly distributed throughout the dough.
- Turn the dough out onto a floured surface and gently roll it into a log shape, about 2 inches in diameter.
- Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up the dough
- Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet, leaving a little space between each cookie.
- Bake the cookies for 20-25 minutes, or until the edges are just starting to turn golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chef Jenn’s Tips
- Use room-temperature butter for the best consistency. It should be soft to the touch but not melted.
- Make sure to chop the pistachios finely enough that they distribute evenly throughout the dough without breaking up the cookie.
- Be sure to chill the dough before slicing—it helps the cookies hold their shape while baking.
- Actual baking time will depend on the diameter and thickness of your cookies. Don’t overcook them.
- These cookies also make great gifts! Wrap them in a tin or decorative box for a thoughtful homemade treat.