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Cranberry Pistachio Shortbread Cookies Recipe

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4.5 from 20 reviews

These Cranberry Pistachio Shortbread Cookies combine the nutty flavor of browned butter with the tartness of dried and freeze-dried cranberries and the crunch of pistachios, creating a delightful and festive treat perfect for any occasion.

Ingredients

Butter Mixture

  • 8 oz unsalted butter
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp orange zest (from 1 orange)
  • ¼ tsp ground cardamom

Dry Ingredients

  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ½ tsp salt

Add-ins

  • ½ cup pistachios, chopped
  • ½ cup dried cranberries, chopped
  • ¼ cup freeze-dried cranberries, crushed

For Garnish

  • Sea salt flakes, for garnish

Instructions

  1. Brown the Butter: Melt 8 oz of unsalted butter in a medium skillet over medium heat, swirling constantly to prevent burning. Watch as it foams and then turns a golden-brown with a nutty aroma, about 7 minutes. Remove from heat and let cool for 5 minutes, scraping the browned bits into the butter for flavor.
  2. Mix Wet Ingredients: In a stand mixer with the paddle attachment, beat the cooled browned butter and 1 cup granulated sugar on medium speed until smooth, about 1 minute. Add 1 tsp vanilla extract, 1 tsp almond extract, 1 tsp orange zest, and ¼ tsp ground cardamom, mixing until just combined.
  3. Combine Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, ¼ cup cornstarch, and ½ tsp salt to evenly distribute the dry ingredients.
  4. Form Dough: Slowly add the dry mixture to the wet ingredients on low mixer speed until just combined. Gently fold in ½ cup chopped pistachios, ½ cup chopped dried cranberries, and ¼ cup crushed freeze-dried cranberries using a spatula to avoid overmixing.
  5. Shape and Chill Dough: Turn the dough onto plastic wrap, divide into two, and shape each into two logs approximately 8 inches long and 1½ inches in diameter. Wrap tightly and refrigerate for at least 1 hour or up to 24 hours. For faster chilling, freeze the logs for 30 minutes.
  6. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
  7. Slice and Bake Cookies: Unwrap the chilled dough logs and slice into ¼-inch rounds with a sharp knife. Arrange on the baking sheets spaced 2 inches apart. Lightly sprinkle with sea salt flakes. Bake for 15 minutes, rotating halfway, until the edges are set but centers remain pale.
  8. Cool: Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Browned butter adds a rich, nutty flavor to the cookies, enhancing their taste significantly.
  • Chilling the dough logs is essential for firm slices and better cookie shape.
  • You can substitute pistachios with walnuts or almonds if preferred.
  • If you don’t have freeze-dried cranberries, increase dried cranberries by ¼ cup.
  • Use a sharp knife to slice the chilled dough smoothly to avoid crumbling.
  • Store cookies in an airtight container at room temperature for up to one week.

Find it online: https://freshfromkitchen.com/cranberry-pistachio-shortbread-cookies-recipe/