Cranberry Pistachio Shortbread Cookies

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Bake my delectable Cranberry Pistachio Shortbread Cookies for lightly sweet, tender shortbread that’s picture-perfect right out of the oven! With just 20 minutes to prep and a streamlined slice-and-bake technique, you’ll have a batch of gorgeous Christmas cookies in no time!

• Indulgent flavor and texture: Lushly buttery cookies chock-full of wonderfully chewy dried cranberries and rich, crunchy nuts are a perfect festive treat.
• Make-ahead ease: Mix the dough and refrigerate for up to two days, or freeze the dough if you need more time before baking.
• No decoration needed! I adore pretty Christmas desserts, but I’m all about no-fuss decorating! With its red and green colors, this cranberry pistachio cookie screams Christmas without any icing or sprinkles.

Nothing says holidays like the warm, buttery taste of a shortbread cookie—and these cranberry pistachio ones are simply irresistible! I chose the cranberry and salted pistachio combination because the tart fruit and salty nuts create the perfect balance of flavors. A chef’s tip: start with softened butter and cream it really well with the sugar for a melt-in-your-mouth cookie that’s light and tender. These cookies are special, yet so simple, making them the ideal holiday treat that’s festive without any extra fuss.

Nothing creates holiday vibes like baking, and cranberries and pistachios are perfect festive ingredients. You’ll also love using them in Cranberry and White Chocolate Cookies, Cranberry Orange Crumb Tart, Italian Chocolate Biscuit Cake, and for a no-bake option, Sweet and Nutty White Chocolate Bark!

Table of Contents

• What are Cranberry Pistachio Shortbread Cookies?
• Tools You Need
• Key Ingredients and Why
• How to Make Cranberry Pistachio Shortbread Cookies
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Shortbread Recipes

What are Cranberry Pistachio Shortbread Cookies?

• Cranberry Pistachio Shortbread Cookies are made from a dough with a high ratio of butter to flour, without eggs or leavening. This makes gives them their signature, rich, crumbly texture. The cookies are flavored with orange zest and studded with dried cranberries and pistachios.
• The “short” in shortbread is an old English word for crumbly. I also use cornstarch in my recipe to double down on the lovely crumbliness! Baking these cranberry shortbread cookies at a low temperature keeps them from getting too crisp and browned.
• Shortbread cookies originated in Scotland, and the first recipe appeared in Mrs. McLintock’s Receipts for Cookery and Pastry Work in 1736. Because butter and sugar were expensive, shortbread was a holiday treat and is still a classic Christmas cookie.

Tools You Need

• Mixing bowl
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Stand mixer with a paddle attachment (optional)
• Electric hand mixer
• Silicone spatula
• Cling wrap
• Baking sheets
• Parchment paper
• Knife

Key Ingredients and Why

Butter

• Butter adds flavor, softness, and moisture to the pistachio cranberry shortbread cookies.
• Make sure to soften the butter before using it. You’ll know it is at the right temperature when you push the butter with your finger, and your finger makes an indent, but it doesn’t easily squish right through.

Powdered sugar

• Powdered sugar sweetens these shortbread cookies with pistachios and gives them a lovely melt-in-your-mouth quality.
• Try our recipe and see how easy it is to make your own powdered sugar.

Orange zest

• Orange zest adds a refreshing taste of citrus and a wonderful aroma.
• Zest is preferable to orange juice because it gives outstanding flavor without adding liquid that would dilute the dough.

All-purpose flour

• All-purpose flour, with a protein content of 8-11%, is ideal for shortbread because it won’t make these cookies too chewy or elastic.

Cornstarch

• Using cornstarch in place of some of the flour in this recipe reduces gluten development, ensuring a tender cookie with a pleasant silkiness.
• Cornstarch also lightens the mixture, keeping the cookies from being dense.

Dried cranberries

• Sweet-tart dried cranberries add a burst of bright flavor and gorgeous color to these pistachio shortbread cookies.
• Chewy cranberries are the perfect contrast to the soft shortbread.

Shelled, salted pistachios

• Buttery, salty pistachios provide a satisfying crunch.
• Naturally green pistachios bring holiday color to this cranberry shortbread.
• Check out my other tempting recipes featuring pistachios, like Boozy Cherry & Pistachio Terrine and Scratch-Made Pistachio Pudding!

How to Make Cranberry Pistachio Shortbread Cookies

Make the cookie dough

1. In the bowl of a stand mixer fitted with a paddle attachment (or with an electric hand mixer or a wooden spoon), cream the butter, sugar, and orange zest at medium speed until light and fluffy, about three minutes.
2. In a medium bowl, whisk the flour and cornstarch. Add to the butter mixture, and mix on low until well combined.
3. Fold in the cranberries and pistachios.

Chill the dough

4. Divide the dough in half.
5. Roll each half into a tight log 2-inch (5 cm) diameter (8-inch 20cm long).
6. Wrap in clingfilm and refrigerate for at least four hours and up to two days.

Slice and bake

7. When ready to bake, preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
8. Slice the dough log into ¼ inch (6 mm) slices. Place on prepared baking sheets 2 inches (5 cm) apart.
9. Bake the pistachio cranberry shortbread cookies for 15 to 17 minutes until lightly golden on the edges and still pale on top.

Gemma’s Pro Chef Tips

• If you don’t have a stand mixer, you can mix this dough with a handheld electric mixer or a wooden spoon. If you’re mixing by hand, make sure the butter is quite soft.
• If your oven doesn’t have a convection setting, preheat it to 325°F (165°C) and bake one sheet of cookies at a time.
• When forming the dough logs, squeeze the dough firmly to remove any air pockets.
• If the dough is warm, it can get a flat edge as it chills in the refrigerator. If this happens, simply roll the log round on your work surface before slicing.
• You can switch out the cranberries and pistachios for another fruit and nut combination if you wish. Apricots and almonds make an excellent pairing, and cashews and raisins are also delicious.
• These cranberry pistachio cookies last long and ship well, making them wonderful gifts to send in the mail. For more tips on shipping cookies, see my post all about packing and sending cookies!

Make Ahead and Storage Instructions

Make ahead tips

• You must chill the chill the dough logs in plastic wrap for at least four hours before baking. If you want to get ahead, you can keep the dough in the fridge for up to two days.
• If you’d like to make the cookie dough well in advance, place it in a freezer bag and freeze for up to three months. Defrost overnight in the refrigerator before slicing and baking.

How to store leftovers

• These cranberry shortbread cookies will keep in an airtight container at room temperature for up to one week.
• You can also freeze leftover cookies for up to three months.

FAQs

How do I make sure my cranberry and pistachio shortbread is perfectly tender?

• Carefully measure the ingredients. Too much flour will make the cookies too dry.
• Make sure your butter is softened before using it. Use my techniques to get butter to the right temperature.
• Don’t overwork the dough! Excessive mixing or kneading develops the gluten, which will make the shortbread tough. Mix until just combined.
• Take care not to overbake these pistachio cranberry cookies. They are ready when lightly golden around the edges but still pale on top.

Is it ok to leave out the nuts?

• Of course! If you plan to omit the salted pistachios, add 1/4 teaspoon of salt to the cookie dough.
• Use the dried cranberries alone, add mini chocolate chips, or try pumpkin seeds for crunch.

Can I make these cranberry shortbread cookies gluten-free?

• Yes, you can make these cranberry shortbread cookies gluten-free. To do so, substitute all-purpose flour with gluten-free flour or Easy Almond Flour Baking Mix gluten-free baking mix in a 1:1 ratio.

Can I make cut-out cookies with this dough?

• Yes! Instead of slice and bake cookies, you can roll out this dough ¼ inch (6 mm) thick and use your favorite cutters.

More Shortbread Recipes

• Irish Shortbread Christmas Tree Cookies
• Butter Pecan Shortbread Cookies
• Chocolate Shortbread
• Perfected Millionaire’s Shortbread
• Orange Shortbread with Chocolate Orange Truffle Filling

 

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