The pistachio cranberry shortbread cookies are a delightful blend of sweet, tangy, and nutty flavors. Each bite of these cookies reveals the rich buttery shortbread, punctuated by the bright pops of cranberries and the unique, savory crunch of pistachios. They make a perfect companion to a cup of tea or coffee, or as a standout addition to any cookie platter.
Pistachios and dried cranberries may not be everyday pantry items for some. Pistachios should be shelled, which means the hard outer shell has been removed. They are usually available in the nut section of your local grocery store. As for dried cranberries, they're often found in the dried fruit aisle. Both add a fantastic burst of flavor and texture to the cookies, making the extra effort to find them worthwhile.
Ingredients for Pistachio Cranberry Shortbread Cookies
Unsalted butter: The base for the shortbread cookies, which gives them their rich and crumbly texture.
Sugar: Adds sweetness to the cookies.
Orange zest: Adds a refreshing citrus note to balance out the sweetness of the cookies.
Flour: Forms the bulk of the cookie dough.
Cinnamon: A warm spice that complements the flavors of the other ingredients.
Salt: Enhances the flavors of the cookies.
Pistachio nuts: Provides a unique, savory crunch in every bite.
Dried cranberries: Adds a bright, tangy note to the cookies.
One reader, Catlee Curtin says:
These pistachio cranberry shortbread cookies are a delightful treat! The combination of the buttery shortbread, crunchy pistachios, and sweet cranberries is simply divine. The hint of orange zest adds a refreshing touch. These cookies are perfect for any occasion and always receive rave reviews from friends and family.
Techniques Required for Making Pistachio Cranberry Shortbread Cookies
How to cream the butter and sugar: Use a stand mixer on medium speed until the mixture is light and fluffy. This process helps to incorporate air into the mixture, resulting in a lighter texture for the cookies.
How to sift the dry ingredients: Sift together the flour, cinnamon, and salt to ensure they are well combined and to remove any lumps, resulting in a smoother cookie dough.
How to roll the dough into logs: Divide the dough into two equal portions and shape each portion into a log shape. This step helps to create the classic round cookie shape and ensures even baking.
How to freeze the dough: Wrap the dough logs in plastic wrap and freeze them for at least 3 hours. Freezing the dough helps it to firm up, making it easier to slice and bake the cookies without losing their shape.
How to cut the cookies: Slice the frozen dough logs into 1/2-inch thick rounds. This step ensures uniform cookie size and even baking.
How to bake the cookies: Bake the sliced cookies at 350 degrees Fahrenheit for 12 to 15 minutes, or until they are just golden. This step ensures that the cookies are fully baked and have a delightful golden color.
How To Make Pistachio Cranberry Shortbread Cookies
These buttery shortbread cookies are flavored with orange zest and filled with crunchy pistachios and dried cranberries to make the perfect holiday sweets.
Serves:
Ingredients
- 1cupunsalted butter,softened
- ⅔cupsugar
- 2tsporange zest
- 2⅓cupsflour
- ¼tspcinnamon
- ½tspsalt
- 1cupshelled pistachio nuts,chopped
- ¾cupdried cranberries
Instructions
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Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
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Cream the butter and sugar in a stand mixer on medium speed until light and fluffy.
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Sift together flour, cinnamon and salt then add gradually into the stand mixer on low speed until just combined.
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Add in the pistachios, cranberries and orange zest and mix for just 5 seconds until combined.
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Separate the dough into two balls and roll into logs.
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Wrap each piece of dough with saran wrap and freeze for 3 hours.
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Cut cookies ½-inch thick and bake for 12 to 15 minutes or until just golden.
Nutrition
- Calories: 116.17kcal
- Fat: 6.78g
- Saturated Fat: 3.44g
- Trans Fat: 0.21g
- Monounsaturated Fat: 2.15g
- Polyunsaturated Fat: 0.71g
- Carbohydrates: 12.95g
- Fiber: 0.74g
- Sugar: 5.63g
- Protein: 1.59g
- Cholesterol: 13.56mg
- Sodium: 33.31mg
- Calcium: 6.99mg
- Potassium: 46.61mg
- Iron: 0.25mg
- Vitamin A: 43.87µg
- Vitamin C: 0.35mg
Crucial Technique Tip for Perfect Shortbread Cookies
When incorporating the pistachios, cranberries, and orange zest into the dough, be sure not to overmix. Overmixing can lead to a tougher texture in the final cookie. Instead, mix just until the ingredients are evenly distributed throughout the dough. This will ensure that each bite of your shortbread cookies has a bit of crunch from the pistachios, a burst of tart sweetness from the cranberries, and a hint of citrus from the orange zest.
Time-Saving Tips for Making Shortbread Cookies
Preparation: Gather all your ingredients and equipment before starting to save time and ensure a smooth cooking process.
Organization: Keep your kitchen organized and clean as you cook to avoid wasting time looking for tools and ingredients.
Prep in advance: Pre-measure and prepare ingredients like chopping nuts and zesting citrus ahead of time to streamline the cooking process.
Multi-task: Look for opportunities to multi-task, such as preheating the oven while you mix the dough or cleaning up as you wait for the cookies to bake.
Efficient tools: Use efficient tools like a stand mixer or food processor to speed up the mixing process and save time.
Follow the recipe: Stick to the recipe and follow the steps carefully to avoid mistakes that could lead to time-consuming fixes.
Clean as you go: Wash dishes and clean up spills as you cook to minimize the post-cooking cleanup time.
Uniform shape: Roll the dough into uniform logs before freezing to ensure even baking and consistent results.
Storage: Store the dough logs in the freezer for future use, allowing you to have freshly baked cookies at a moment's notice.
Substitute Ingredients For Pistachio Cranberry Shortbread Cookies Recipe
unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar richness and flavor to the cookies, while also adding a hint of coconut flavor.
sugar - Substitute with coconut sugar: Coconut sugar can be used as a 1:1 replacement for regular sugar and adds a subtle caramel-like flavor to the cookies.
orange zest - Substitute with lemon zest: Lemon zest can provide a similar citrusy brightness to the cookies, adding a refreshing and tangy flavor.
flour - Substitute with almond flour: Almond flour can be used as a gluten-free alternative, adding a nutty flavor and a delicate texture to the cookies.
cinnamon - Substitute with nutmeg: Nutmeg can provide a warm and slightly sweet flavor, complementing the pistachios and cranberries in the cookies.
salt - Substitute with sea salt: Sea salt can enhance the overall flavor of the cookies and provide a subtle contrast to the sweetness of the other ingredients.
shelled pistachio nuts - Substitute with chopped almonds: Chopped almonds can provide a similar crunch and nuttiness to the cookies, while also adding a slightly different flavor profile.
dried cranberries - Substitute with dried cherries: Dried cherries can offer a similar tartness and chewy texture, adding a delightful contrast to the cookies.
Presenting Pistachio Cranberry Shortbread Cookies
Elevate the plating: Arrange the pistachio cranberry shortbread cookies in a circular pattern on a pristine white plate, allowing the vibrant colors of the cranberries and pistachios to pop against the backdrop.
Garnish with finesse: Sprinkle a dusting of powdered sugar over the cookies to add a touch of elegance and a hint of sweetness to the presentation.
Incorporate a touch of greenery: Place a small sprig of fresh mint alongside the cookies to introduce a subtle, refreshing element to the plate.
Utilize contrasting textures: Pair the cookies with a dollop of whipped cream or a quenelle of vanilla bean ice cream to provide a luscious, creamy contrast to the crunchy texture of the pistachios.
Add a citrus twist: Accompany the cookies with a delicate drizzle of orange-infused syrup or a side of tangy orange marmalade to introduce a bright, citrusy note to the dish.
Emphasize precision: Arrange the cookies with meticulous attention to detail, ensuring uniformity in size and spacing to showcase the chef's precision and expertise.
Highlight the cranberries and pistachios: Scatter a few whole pistachios and cranberries around the plate to draw attention to the key ingredients and add visual interest to the presentation.
Essential Tools for Making Shortbread Cookies
- Stand mixer: A stand mixer is a versatile kitchen appliance that can be used for creaming butter and sugar, mixing dough, and incorporating ingredients evenly. It's a great tool for making cookie dough.
- Parchment paper: Parchment paper is used to line baking sheets to prevent cookies from sticking and to ensure even baking.
- Sifter: A sifter is used to aerate and combine dry ingredients such as flour, cinnamon, and salt, ensuring a smooth and even texture in the cookie dough.
- Baking sheet: A baking sheet is a flat, metal pan used for baking cookies. It provides a surface for the cookies to bake evenly and prevents sticking.
- Saran wrap: Saran wrap, or plastic wrap, is used to wrap and protect the cookie dough while it chills in the freezer. This helps maintain the shape and prevents the dough from drying out.
Storing and Freezing Pistachio Cranberry Shortbread Cookies
Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 1 week. To maintain their crisp texture, place a piece of bread in the container to absorb any excess moisture.
For longer storage, you can freeze the shortbread cookies. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer the frozen cookies to a freezer-safe container or resealable plastic bag, separating layers with parchment paper to prevent sticking. Freeze for up to 3 months.
To freeze the cookie dough, follow steps 1-6 in the recipe. After wrapping the dough logs in plastic wrap, place them in a freezer-safe container or resealable plastic bag. Freeze for up to 3 months. When ready to bake, remove the dough from the freezer and let it thaw in the refrigerator for 30 minutes to 1 hour, or until it's soft enough to slice. Continue with step 7, adding 1-2 minutes to the baking time if needed.
To thaw frozen pistachio cranberry shortbread cookies, remove them from the freezer and let them sit at room temperature for about 30 minutes before serving. If you prefer a slightly warmer cookie, you can reheat them in a 325°F (165°C) oven for 5-7 minutes.
How To Reheat Leftover Shortbread Cookies
The best way to reheat leftover pistachio cranberry shortbread cookies is to preheat your oven to 350°F (175°C) and place the cookies on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until the cookies are warm and crispy around the edges. This method will help restore the texture and flavor of the shortbread, making them taste almost as good as freshly baked.
Another option is to use a toaster oven. Set the toaster oven to 350°F (175°C) and place the cookies on the rack. Heat for 3-5 minutes, keeping a close eye on them to prevent burning. This method is quick and convenient, especially if you only need to reheat a small batch of cookies.
If you prefer a softer texture, you can microwave the pistachio cranberry shortbread cookies. Place them on a microwave-safe plate and heat on high for 10-15 seconds. Be careful not to overheat, as this can cause the cookies to become soggy. Microwaving is best suited for those who enjoy a softer, chewier cookie texture.
For a more unconventional approach, try reheating your leftover shortbread cookies in a skillet. Melt a small amount of butter in a non-stick skillet over medium heat. Place the cookies in the skillet and heat for 1-2 minutes on each side, or until warmed through and slightly crispy. This method adds a rich, buttery flavor to the cookies and creates a unique texture.
If you have an air fryer, you can use it to reheat your pistachio cranberry shortbread cookies. Preheat the air fryer to 350°F (175°C) and place the cookies in the basket, ensuring they are not overcrowded. Heat for 2-3 minutes, or until the cookies are warm and crispy. This method is quick, efficient, and results in evenly heated cookies with a delightful crunch.
Interesting Fact About Pistachio Cranberry Shortbread Cookies
The combination of pistachios and cranberries in this recipe adds a delightful contrast of flavors and textures to the traditional shortbread cookie. The pistachios provide a rich, nutty flavor, while the cranberries offer a sweet and tangy burst with every bite. This unique pairing makes these cookies a perfect treat for any occasion, whether it's a holiday gathering or a simple afternoon snack.
Is Making Pistachio Cranberry Shortbread Cookies at Home Cost-Effective?
This pistachio cranberry shortbread cookies recipe is moderately cost-effective for a household. The ingredients, such as butter, pistachio nuts, and dried cranberries, can be a bit pricey, but the yield is substantial. The delightful combination of flavors and the luxurious texture make it worth the investment. On a scale of 1-10, I would rate this recipe an 8 for its taste and versatility. The approximate cost for a household of 4 people is around $15-$20, making it a reasonable indulgence for a special treat.
Are Pistachio Cranberry Shortbread Cookies Healthy or Unhealthy?
The pistachio cranberry shortbread cookie recipe, while undeniably delicious, leans more towards the unhealthy side due to its high butter and sugar content. The recipe calls for a full cup of butter and ⅔ cup of sugar, which are the main contributors to the cookie's indulgent taste and texture. However, the recipe does include some healthier ingredients like pistachios and dried cranberries, which offer a small amount of fiber, protein, and antioxidants. The addition of orange zest also provides a burst of citrus flavor without adding any extra calories or sugar.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of butter by replacing half of it with a healthier alternative like Greek yogurt or mashed avocado
- Cut back on the sugar by using a natural sweetener like honey or maple syrup, or even reducing the amount of sugar used overall
- Increase the amount of pistachios and cranberries to boost the cookie's nutritional value
- Experiment with using whole wheat flour or almond flour instead of all-purpose flour to add more fiber and nutrients
- Consider adding other healthy ingredients like chia seeds, flax seeds, or rolled oats for an extra nutritional boost
Editor's Opinion on This Shortbread Cookie Recipe
The combination of buttery shortbread, crunchy pistachios, and tart cranberries creates a delightful balance of flavors and textures. The addition of orange zest adds a refreshing citrus note, elevating the overall taste. The recipe's method of freezing the dough ensures the cookies maintain their shape while baking, resulting in a perfect, tender crumb. The subtle hint of cinnamon adds warmth to the cookies, making them a perfect treat for any occasion. These pistachio cranberry shortbread cookies are a delightful addition to any dessert table or a thoughtful homemade gift.
Enhance Your Pistachio Cranberry Shortbread Cookies Recipe with These Unique Side Dishes:
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Why trust this Pistachio Cranberry Shortbread Cookies Recipe:
This recipe offers a delightful combination of flavors and textures, featuring pistachios and cranberries for a unique twist on classic shortbread cookies. The use of orange zest adds a refreshing citrusy note, while the cinnamon provides a warm, aromatic touch. With a careful balance of sweet and nutty elements, these cookies promise to elevate any occasion with their irresistible taste and beautiful appearance. Trust in the quality of this recipe, as it has been meticulously crafted to deliver a truly memorable cookie experience.
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