These cranberry pistachio shortbread cookies are everything a shortbread should be-buttery and crumbly with the perfect balance of sweetness and a bit of pistachio crunch!
Cranberry benefits
Cranberries contain plant compounds that have a protective, antioxidant effect. Most of these are found in the skin of the berry, unfortunately the skin of the berry is lost in most food processing.
The base recipe for shortbread is simple, but it’s about the right ratio of ingredients. we have tried various ratios of butter, flour and sugar; using powdered sugar instead of granulated sugar; and freezing the cookies for longer lengths of time before placing them in the oven. The shortbread was good, but nothing worked in terms of the cookie keeping it’s shape. This recipe is so simple that after just a few times you will make it from memory. This formula works every single time and has allowed us to be more creative with variations such as this Cranberry and Pistachio Shortbread Cookie.
Buttery, crumbly shortbread cookies get a red and green Christmas makeover with the addition of cranberry and pistachio-the perfect holiday dessert recipe!
How to Make Cranberry Shortbread Cookies
Ingredients:
- ¾ cup soft butter
- ½ cup cane sugar
- ½ cup pistachios finely chopped
- ¼ cup cranberries finely chopped
- 2 cup unbleached white fine pastry flour (Bob’s Red Mill)
- ¼ teaspoon salt
Directions:
- With an electric mixer, beat together butter and sugar until light and fluffy.
- Mix in pistachios and dried cranberries.
- Add flour and salt and mix well to make a stiff dough.
- Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours.
- Meanwhile, preheat oven to 350 degrees and oil baking sheets or line them with parchment paper.
- Slice dough into rounds about ¼-inch thick. Arrange about 1 inch apart on cookie sheets.
- Bake 12 minutes or until edges are browned.
- Let cookies cool on baking sheets for a few seconds and then move to a wire rack and let cool completely.
- If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.
Recipe courtesy of Sarah House and Bob’s Red Mill.
