Instructions
Step 1: Prepare the Dough
- In a large bowl, 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 might seem crumbly, but it should hold its shape when pressed.
- Fold in the cranberries and pistachios until evenly distributed.
Step 2: Form the Logs
- Divide the dough in half. Roll each half into a 1.5-inch diameter log.
- Wrap each log 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 Oven
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 4: Slice and Bake
- Remove dough from the refrigerator and unwrap. Using a sharp knife, slice into 1/4-inch thick rounds.
- 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 Notes & Tips
- Softened Butter: Room temperature butter is crucial for a smooth dough.
- Chilling Time: Essential for maintaining cookie shape. You can also freeze the dough logs for later baking!
- Slicing: Use a sharp knife and wipe it between cuts. If the dough softens, chill it briefly before continuing.
Recipe Variations
- Lemon Zest: Add 1 tablespoon of lemon zest for a fresh 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 added salt in the recipe to prevent overly salty cookies.
Q: How do I store these cookies?
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: Yes, try almonds, pecans, or walnuts for a different flavor and texture.
These Cranberry Pistachio Shortbread Cookies are a delightful treat! The perfect blend of buttery shortbread, tart cranberries, and crunchy pistachios makes them a wonderful addition to any occasion. Enjoy!
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