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Cranberry Pistachio Shortbread Cookies – Festive, Buttery & Irresistible
If you’re looking for a cookie that’s both festive and indulgent, these Cranberry Pistachio Shortbread Cookies are a must-try. Their tender, buttery texture melts in your mouth, while the tart cranberries and crunchy pistachios add a delightful contrast. Perfect for holiday gifting or enjoying with a cup of tea, these cookies are as beautiful as they are delicious. Here’s a detailed guide to making them.
Ingredients
For the Shortbread:
- 1 cup (227g) unsalted butter, softened
- ¾ cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups (250g) all-purpose flour
- ½ cup (50g) finely chopped pistachios
- ½ cup (60g) dried cranberries, roughly chopped
Optional for garnish:
- Extra chopped pistachios
- A light dusting of powdered sugar
Step-by-Step Method
Step 1: Prepare Your Oven and Baking Sheet
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat. This ensures your cookies don’t stick and allows them to bake evenly.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, combine the softened butter and powdered sugar.
- Using a hand mixer or stand mixer, beat on medium speed until the mixture is light, fluffy, and pale in color—this usually takes 2–3 minutes.
- Add the vanilla extract and mix until fully incorporated.
Tip: Softened butter is key. If your butter is too cold, the mixture won’t become fluffy.
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