Cranberry & Pistachio Christmas Shortbread Cookies
Christmas is a time for traditions, and what better way to celebrate than with a delicious homemade treat? These Cranberry and Pistachio Christmas Shortbread Cookies are the perfect addition to your holiday baking repertoire. With their festive flavors and adorable Christmas tree shapes, they’re sure to be a hit with everyone.
The combination of tart cranberries and nutty pistachios adds a delightful twist to classic shortbread. The buttery, flaky texture of the cookies is simply irresistible. And the best part? They’re surprisingly easy to make.
To get started, simply gather your ingredients: all-purpose flour, salt, unsalted butter, granulated sugar, powdered sugar, dried cranberries, chopped pistachios, and egg yolk. Once you have everything you need, follow the simple steps outlined in the recipe.
These cookies are best served fresh, but they can also be stored in an airtight container at room temperature for up to a week. For an extra festive touch, dust them with powdered sugar or drizzle them with melted chocolate.
Whether you’re baking for a holiday party or just want to treat yourself to something special, these Cranberry and Pistachio Christmas Shortbread Cookies are sure to please. So gather your loved ones, put on some festive music, and get baking!
Questions I often get asked about this recipe:
Can I substitute the cranberries and pistachios with other ingredients?
While cranberries and pistachios complement the shortbread beautifully, you can certainly experiment with other ingredients. Try using dried cherries, apricots, or even chocolate chips for a different flavor profile. For a nuttier twist, you could substitute pistachios with almonds, walnuts, or pecans.
How can I make the cookies less crumbly?
If your cookies are turning out too crumbly, there are a few things you can try:
Soften the butter: Ensure the butter is softened to room temperature before creaming it with the sugars.
Mix gently: Overmixing the dough can result in a crumbly texture. Mix just until the ingredients are combined.
Chill the dough: Chilling the dough for 30 minutes before rolling it out can help prevent it from crumbling.
Can I make these cookies ahead of time?
Yes, you can make these cookies ahead of time. Once baked and cooled, store them in an airtight container at room temperature for up to a week.
What is the best way to decorate these cookies?
There are many ways to decorate these cookies. Here are a few ideas:
Powdered sugar: Dust the cookies with powdered sugar for a simple yet elegant look.
Melted chocolate: Drizzle the cookies with melted chocolate for a decadent touch.
Royal icing: Pipe royal icing onto the cookies for intricate designs.
Sprinkles or edible glitter: Add a festive touch with sprinkles or edible glitter.
Can these cookies be made gluten-free?
Yes, these cookies can be made gluten-free by using gluten-free flour. Be sure to use a gluten-free flour blend that is specifically designed for baking.
What you need to make Cranberry & Pistachio Christmas Shortbread Cookies:
2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1/2 cup dried cranberries, finely chopped
1/4 cup chopped pistachios
1 large egg yolk
How to make it:
Prepare the dough:
In a large bowl, whisk together the flour and salt.
In a separate bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
Beat in the egg yolk until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chopped cranberries and pistachios.
Shape the cookies:
Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
Use a Christmas tree-shaped cookie cutter to cut out the cookies.
Place the cookies on ungreased baking sheets, leaving some space between them.
Bake the cookies:
Preheat your oven to 350°F (175°C).
Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Serve and enjoy:
Once cooled, store the cookies in an airtight container at room temperature.
Serve them as a festive treat during the Christmas season.
Optional: For a more decorative touch, you can dust the cookies with powdered sugar or drizzle them with melted chocolate.
Tips:
Chill the dough: Chilling the dough for 30 minutes before rolling it out will help prevent it from becoming too soft and difficult to work with.
Use a good quality cookie cutter: A sharp, clean cookie cutter will ensure that your cookies have crisp edges and a beautiful shape.
Don’t overbake the cookies: Overbaked shortbread can be dry and crumbly. Bake the cookies until the edges are lightly golden brown, but the centers are still soft.
Latest Reviews:
These cookies are a perfect holiday treat! The buttery shortbread crust is so flaky and delicious, and the cranberries and pistachios add a festive touch. I love that they’re not too sweet, so they’re perfect for enjoying with a cup of tea or coffee. Pearl T.
I made these cookies for a Christmas party, and they were a huge hit! Everyone loved the unique flavor combination of cranberries and pistachios. The cookies were also very easy to make, even though I’m not a great baker. I definitely recommend this recipe! Arlene N.
These are the best shortbread cookies I’ve ever had! The cranberries and pistachios give them so much flavor, and the texture is perfect. They’re a little crumbly, but that’s just how I like them. I’ll definitely be making these again next Christmas! Minnie S.
Printable Recipe:
Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3
Cranberry & Pistachio Christmas Shortbread Cookies
Cranberry & Pistachio Christmas Shortbread Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1/2 cup dried cranberries, finely chopped
- 1/4 cup chopped pistachios
- 1 large egg yolk
Instructions
- Prepare the dough:
- In a large bowl, whisk together the flour and salt.
- In a separate bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg yolk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped cranberries and pistachios.
- Shape the cookies:
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Use a Christmas tree-shaped cookie cutter to cut out the cookies.
- Place the cookies on ungreased baking sheets, leaving some space between them.
- Bake the cookies:
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy:
- Once cooled, store the cookies in an airtight container at room temperature.
- Serve them as a festive treat during the Christmas season.
- Optional: For a more decorative touch, you can dust the cookies with powdered sugar or drizzle them with melted chocolate.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Pumpkin Streusel Cheesecake
No-Bake Pumpkin Fudge
Baked Pumpkin Crisp
