With a few additions Pistachio Cranberry Shortbread are just what you need with your next cup of coffee or tea. A buttery cookie with a bit of sweetness from dried cranberries. A little less sweet than a traditional cookie.
I’m always on the lookout for anything using pistachios. I absolutely love the pistachio shortbread recipe where you grind the pistachios and end up with a slightly green, but delicious cookie. These caught my eye because they use chopped pistachios, and have the added sweetness from dried cranberries.
They look so much more interesting than regular cookies and have a shortbread taste, buttery and not too sweet. However, the crunch from the nuts combined with the cranberries make these better than a shortbread, perfect with a cup of Earl Grey. Since they are so colorful, keep them in mind for the Christmas holidays, but don’t wait that long to try them.
Once sliced, they will not change shape, so make sure the diameter of the log is what you want before you refrigerate it. Then slice it to the thickness you want the cookies to be. I made mine a little thick thinking they would spread out a little, but they look exactly the same before and after they are cooked, just slightly browned. Mike loves these with a cup of espresso.
Pistachio Cranberry Shortbread
With a few additions Pistachio Cranberry Shortbread are just what you need with your next cup of coffee or tea. A buttery cookie with a bit of sweetness from dried cranberries. A little less sweet than a traditional cookie.
- Prep Time: 2 hours 20 minutes
- Cook Time: 16 minutes
- Total Time: 2 hours 36 minutes
- Yield: 3-4 dozen 1x
- Category: Dessert
Ingredients
- 1 cup butter, room temp
- ⅔ cup sugar
- 2 ⅓ cups flour
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 ¼ cups dried cranberries
- 1 cup unsalted pistachios, slightly toasted
Instructions
1. In an electric mixer, beat the butter and sugar together on medium speed until very smooth and creamy, about 5 minutes. Add vanilla, then reduce speed to low. Add dry ingredients and mix until just combined. Fold in pistachios and cranberries.
2. Divide in two and form each half into a log 2 inches in diameter. Cover with plastic wrap and refrigerate for 2 hours.
3. Preheat oven to 350º and line baking sheets with parchment paper.
4. Slice to desired depth, 1/4 to 1/2 inch thick and place on prepared pans. They will not change shapes while cooking. Bake for 16-20 minutes until the edges begin to brown.
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