Instructions
Step 1: Prepare the Dough
- Cream together the softened butter and sugar until light and fluffy (about 2-3 minutes). Make sure your butter is well-softened for a smooth dough.
- Beat in the vanilla extract.
- Gradually add the flour and salt, mixing until the dough just comes together. It will be slightly crumbly.
- Fold in the chopped cranberries and pistachios.
Step 2: Form and Chill the Logs
- Divide the dough in half. Roll each half into a 1.5-inch diameter log.
- Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. Chilling is key to prevent spreading during baking!
Step 3: Preheat and Prepare
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 4: Slice, Bake, and Cool
- Unwrap the chilled dough and slice into 1/4-inch thick rounds using a sharp knife (wipe the knife between slices).
- Place rounds onto prepared baking sheets, about 1 inch apart.
- Bake for 12-15 minutes, or until edges are lightly golden. Centers should remain pale.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cook’s Notes & Tips
- Softened Butter: Room temperature butter is crucial for a smooth dough.
- Chilling Time: Proper chilling prevents spreading and ensures beautifully shaped cookies. You can even freeze the logs for later!
- Slicing: A sharp knife is your best friend for clean cuts. If the dough softens, chill it briefly before continuing.
Recipe Variations
- Lemon Zest: Add 1 tablespoon of lemon zest for a bright citrus twist.
- White Chocolate Drizzle: Drizzle melted white chocolate over cooled cookies for extra elegance.
- Almond Extract: Substitute almond extract for vanilla for a nutty variation.
Frequently Asked Questions (FAQs)
Q: Can I use salted pistachios?
A: Yes, but reduce the salt in the recipe to avoid overly salty cookies.
Q: How should I store them?
A: Store in an airtight container at room temperature for up to a week, or freeze for up to three months.
Q: Can I make the dough ahead?
A: Yes! Refrigerate for up to 3 days or freeze the logs for up to a month. Thaw slightly before baking.
Q: Can I use other nuts?
A: Absolutely! Almonds, pecans, or walnuts are great substitutes.
Enjoy these delicious Cranberry Pistachio Shortbread Cookies! They’re the perfect treat for the holidays or any time you crave a sophisticated and easy-to-make cookie.