Cranberry Pistachio Shortbread Cookies

Christmas is less than a week away. If you haven’t already started baking your homemade Christmas treats, you need to do it now. Today I am sharing with you Cranberry Pistachio Shortbread cookies recipe. These shortbread cookies are easy to make and are perfect for Christmas gifting. You can make them with only six ingredients. You don’t need eggs, baking soda or baking powder to make these cookies. I followed the recipe from here but also added pistachios. The bright red dried cranberries and lovely green pistachios make a very pretty homemade holiday gift.

If you are looking for more (eggless) baked goods recipes, you can find them here:

Eggless Chocolate Cookies,

Eggless Fruit Cake(which doesn’t require any pre-soaking of fruits and nuts) and

Eggless Peanut Butter and Chocolate Chip Cookies.

Cranberry Pistachio Shortbread Cookie Recipe:

Ingredients:

Makes about 24-26 shortbread cookies

Icing sugar/Confectioner’s sugar – 100g

Salted butter(softened) – 200g

All purpose flour – 300g

Vanilla extract – 1/4 Tsp.

Dried Cranberries – 20g(coarsely chopped)

Unsalted Pistachios – 20g(coarsely chopped)

Procedure:

Step 1:

Sift flour and keep aside.

Step 2:

Cut the butter into small pieces. Add the butter in the stand mixer.

Note: Use room temperature butter. It should not be too soft and mushy. It should be soft and you should be able to scrape it using a butter knife.

Sift the sugar into the stand mixer. Attach the paddle and beat until smooth and creamy(about 2-3 minutes on medium speed)(start mixing on  low speed and gradually increase it to speed 4)). Add vanilla extract and beat until incorporated.

Step 3:

Reduce the speed of the stand mixer to the lowest speed(speed 1) and gradually add the sifted flour in 3-4 batches until blended.

Step 4:

Finally stir in the chopped dried cranberries and pistachios.

Step 5:

Divide the prepared cookie dough  into 2 portions. Roll each portion into a log(with even thickness), keeping the dough squared off on all sides.

Wrap the logs with a cling wrap. Place the wrapped cookie dough logs in the freezer for  60 minutes/one hour.

Step 6:

Preheat the oven to 325F for 15 minutes.  Use a big sharp knife and cut each log into 12 slices. . Place the slices 1 inch apart, on a baking tray lined with parchment paper.

 

Step 7:

Bake them for 15-20 minutes until it turns deep golden brown around the edges. Remove the tray and let the cookies cool in the tray for 5 minutes. Transfer them to a cooling rack/wire rack  and let them cool completely. Store them in airtight containers.

You can simply swap the cranberries and pistachios with chocolate chips(Kids favorite), Tutti Frutti or other nuts. I made 3 other variations with the same cookie dough.

Variation 1: I used 40g dried cranberries.

Variation 2: I used 40g mini dark chocolate chips

Variation 3: I used 40g Tutti Frutii.

My personal favorite was cranberry version(with and without pistachios). Soft, chewy, sweet and tart dried cranberries add great flavor to the short bread cookies. Yumm!!

Notes: It is recommended to use salted butter in shortbread cookie recipes. Just in case,  you do not have access to salted butter, you can replace it with same quantity of unsalted butter + 1/4 Tsp. salt. In step 1:  Add the salt to the flour and mix. Sift them together.

Make sure to include these buttery, crumbly, easy shortbread cookies to your holiday baking list. This recipe for shortbread is sure to be a crowd pleaser!!!

Happy Holidays!!!!!!

 

 

 

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