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To make these tasty cookies, you need a few key ingredients: - 1 cup unsalted butter, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/4 teaspoon salt - 1/2 cup dried cranberries, chopped - 1/2 cup shelled pistachios, chopped - Zest of 1 orange These ingredients create a rich, buttery base. The cranberries and pistachios add a nice crunch and burst of flavor. The orange zest brightens each bite, making it special. You can enhance your cookies with these extras: - White chocolate chips - Additional nuts White chocolate chips bring sweetness. Extra nuts add texture and flavor. Feel free to mix and match based on what you love. Enjoy experimenting! First, we need to cream the butter and sugar. Take your softened butter and add the powdered sugar to a large mixing bowl. Use a hand mixer or a spatula to blend them until they are light and fluffy. This step is key to making your cookies soft. Next, we add the flavor. Pour in one teaspoon of vanilla extract and the zest of one orange. The zest gives a nice touch. Stir until everything is well mixed. You want to make sure those flavors blend nicely. Now it’s time for the dry stuff. In a separate bowl, mix two cups of all-purpose flour with a pinch of salt (1/4 teaspoon). Gradually add this mixture to the wet ingredients. Mix until just combined, being careful not to overdo it. After that, fold in the fun parts! Add 1/2 cup of chopped dried cranberries and 1/2 cup of shelled pistachios. Gently mix these in so they are evenly spread through the dough. This step adds texture and bursts of flavor in each bite. Now, let’s shape the dough. Divide it into two equal portions. Roll each portion into a log about 1.5 inches in diameter. Wrap these logs in plastic wrap, and place them in the fridge for at least 30 minutes. This chilling time helps the cookies keep their shape when baked. Once chilled, it’s time to slice! Cut the logs into 1/4-inch thick rounds. Place these slices on a baking sheet lined with parchment paper, spacing them about two inches apart. Now, we bake! Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes. Look for the edges to turn a light golden brown. Once done, take them out and let them cool on the baking sheet for five minutes. Then, move them to a wire rack to cool completely. Enjoy your delicious cranberry pistachio shortbread cookies! To get the right texture for your cranberry pistachio shortbread cookies, focus on your butter. Use softened, unsalted butter. It should feel like a pillow when you press it. This helps create a light and airy mix. Measuring your ingredients correctly is key. Always use dry measuring cups for flour. Scoop the flour into the cup and level it off with a knife. This method avoids packing the flour, which can make the cookies tough. Keep a close eye on your baking time. Start checking the cookies at 12 minutes. The edges should turn golden brown. If they look pale, give them another minute. Overbaking can lead to dry cookies. When they’re done, let the cookies cool on the sheet for five minutes. This helps them firm up before you move them. If they break while transferring, it's likely they weren't cooled enough. For special occasions, serve these cookies on a decorative platter. You can stack them or arrange them in a circle. Add a few candied orange peels on the side for a splash of color. To keep your cookies fresh, store them in an airtight container. They can last up to a week. If you want them to last longer, keep them in the fridge. This helps maintain their crunch and flavor. {{image_2}} You can add more flavor to your cranberry pistachio shortbread cookies. One way is to include citrus flavors. Try adding lemon or lime zest for a fresh taste. Just a teaspoon can brighten the cookies and make them pop! You can also experiment with spices. A pinch of cinnamon or nutmeg adds warmth. These spices work well with the sweetness of cranberries and the crunch of pistachios. Mix and match to find your favorite flavor! If you have dietary needs, you can still enjoy these cookies. For a gluten-free option, use a gluten-free flour blend. Many blends work well in shortbread recipes. Just be sure to check that it has a good texture. For a nut-free alternative, skip the pistachios. You can replace them with seeds like sunflower seeds or pumpkin seeds. They add crunch without any nuts. This way, everyone can enjoy a tasty treat! You can change the dried fruits based on the season. Instead of cranberries, use dried cherries or apricots. This gives the cookies a different taste and color. For holiday-inspired variations, consider adding spices or even peppermint extract. These flavors make the cookies festive and fun. You can also drizzle melted white chocolate on top for a sweet finish. Get creative and make these cookies your own! To keep your Cranberry Pistachio Shortbread Cookies fresh, store them in an airtight container. This helps seal in moisture and flavor. You can use a cookie jar with a tight lid or a plastic container. Do not refrigerate the cookies if you plan to eat them soon. Room temperature is best for keeping them soft. However, if you live in a warm area, a cool spot in the fridge can help. You can freeze the cookie dough for later use. To do this, shape the dough into logs and wrap them tightly in plastic wrap. Place the wrapped logs in a freezer bag. This keeps them fresh for up to three months. When you want to bake the cookies, take the dough out of the freezer. Let it thaw in the fridge overnight. Once thawed, slice and bake as you normally would. These delicious cookies stay fresh for about one week at room temperature. Look for signs like a hard texture or a change in smell to know they are no longer good. If they become too hard, they may still be safe but won’t taste as great. Can I make these cookies ahead of time? Yes, you can make these cookies ahead of time. Prepare the dough, shape it into logs, and wrap them in plastic wrap. Store the logs in the fridge for up to a week or freeze them for up to three months. When ready to bake, just slice and bake straight from the freezer. What can I substitute for unsalted butter? You can use salted butter if you adjust the salt in the recipe. Alternatively, coconut oil or margarine works well as substitutes. Keep in mind that these options may alter the flavor slightly. Why are my cookies too crumbly? Crumbly cookies often stem from too much flour or not enough fat. Make sure to measure flour accurately. If your dough feels too dry, add a splash of milk or water to help bind it. How to fix cookies that spread too much? If your cookies spread too much, try chilling the dough longer before baking. Ensure the butter is softened, not melted. You can also add a bit more flour to the dough. How many cookies per serving? This recipe makes about 24 cookies. A serving can be two to three cookies, depending on your appetite! Nutritional breakdown of ingredients Each cookie has around 100 calories, with healthy fats from the pistachios and some fiber from the cranberries. The orange zest adds a refreshing flavor, but also minimal calories. Cranberry pistachio shortbread cookies are easy to make and fun to enjoy. We covered the essential ingredients, step-by-step baking instructions, and helpful tips. You can also personalize your cookies with flavors or diet changes. Storing them correctly keeps them fresh longer. With just a few simple steps, you can create a delicious treat. Whether for a party or a cozy night in, these cookies are sure to please everyone! Enjoy baking and experimenting with your own variations.

Cranberry Pistachio Shortbread Cookies

Indulge in the delightful taste of cranberry pistachio shortbread cookies this holiday season! This easy recipe combines buttery goodness with sweet cranberries and crunchy pistachios, making the perfect festive treat. With simple ingredients and straightforward instructions, you can whip up a batch that will impress your friends and family. Click through to discover how to create these delicious cookies and spread the holiday cheer!
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Ingredients
  

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup dried cranberries, chopped

1/2 cup shelled pistachios, chopped

Zest of 1 orange

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.

      Add the vanilla extract and orange zest to the mixture, stirring until well combined.

        Gradually add the all-purpose flour and salt to the butter mixture, mixing until just incorporated.

          Fold in the chopped cranberries and pistachios until evenly distributed through the dough.

            Divide the dough into two equal portions. Roll each portion into a log about 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up.

              Once chilled, slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 2 inches apart.

                Bake in the preheated oven for 12-15 minutes, or until the edges start to turn golden brown.

                  Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24 cookies