Filed Under: bake, Dessert, north-american, spicesherbs, Under 20 Mins

Pistachio and Cranberry Shortbread

Savory and sweet flavours unite in this shortbread cookie created from our Classic Shortbread cookie recipe. For other variations, click here .

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April 8th, 2012

Recipe Developed by Paula Bowman

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Servings
36
Prep Time
15 minutes
Cook Time
70 minutes
Ingredients
  • 1 Cup (2 sticks) unsalted butter, room temperature
  • 1/2 Cups granulated sugar
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoons pure vanilla extract
  • 2 Cups all-purpose flour, plus more for rolling, if desired
  • 1/4 Cups chopped toasted raw pistachios
  • 1/4 Cups finely chopped dried cranberries
  • 2 tablespoons icing sugar
    • Directions
  • 1.

    Preheat oven to 325Fº. Line 2 rimmed sheet pans with parchment paper or silicone baking mats and set aside.

  • 2.

    In a large bowl, using an electric mixer, cream butter, sugar, salt and vanilla together until pale and fluffy, about 2 minutes. Turn mixer off, add flour all at once and mix on low speed until dough is soft and starts to come together.

  • 3.

    Add-in pistachios and cranberries to end of step 2 and mix well. Form dough into balls, each about 1-tablespoon in size and transfer to prepared pans. Chill in refrigerator until firm, about 20 minutes. Bake until pale golden brown, about 20-23 minutes. Transfer to wire rack and cool. Dust cookies with icing sugar once cooled.

    • Pistachio and Cranberry Shortbread
    Photo Credit: Carlo Mendoza
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