We love pistachios! The color combo of this cookie with cranberries and pistachios is perfect for the upcoming holidays. The two work perfectly with a shortbread cookie… so check out these delicious Cranberry Pistachio Shortbread Cookies.
Cranberry Pistachio Shortbread Cookies
Such a beautiful color combo! You’ll start by chopping these down in your food processor.
After all your ingredients have been through the food processors it’s time to finish off the shortbread cookies.
Once your cookies are assembled you’ll need to chill them before slicing.
Aren’t they just gorgeous… I can’t get over the red and green!
They’re just as beautiful baked…
Cranberry Pistachio Shortbread Cookies
Ingredients
- 1 Cup of All Purpose Flour
- 1/4 Cup Sugar
- 1/2 Cup or 1 stick of butter, chilled and cut into cubes
- 1/4 tsp salt
- 1/4 Cup dried cranberries
- 1/4 Cup pistachios
- 1/2 tsp almond extract
- 1 tbsp. freshly squeezed orange juice.
Instructions
- Preheat oven to 325 F. Line two cookie sheets with parchment paper.
- Pulse the cranberries a couple of times in a food processor and transfer to a bowl.
- Now repeat the process with the pistachios and set aside in a bowl.
- Now. to the same food processor, add the flour, sugar, salt and give it a 2 or 3 pulses till nicely mixed.
- Next throw in the butter and pulse till it resembles a crumbly mixture.
- Drizzle in the almond extract and orange juice and give it a couple more pulses to mix.
- Now fold in the chopped pistachios and chopped cranberries.
- Transfer the flour mixture to a floured surface, knead and roll into a log. Cling wrap and chill for 1 hour.
- Cut into 1/4 inch discs. Arrange on cookie sheet and bake for 14-16 minutes till golden brown around the edges.
- Cool on wire rack. Store in airtight container.
I made these exactly like the recipe but it’s simply a crumbly mess. Not sure what went wrong.
Made these today and while they were delicious they also melted and spread while baking. I didn’t process the butter in the flour, just cut it in, but my mom (the baker in the family) found it odd to be using cold butter at all. I’ll attempt these again with soft butter instead.
I would have to agree that this is perfect for the upcoming holidays. In fact, I am thinking of giving this away to family and friends. Will try to make this ASAP and hopefully, I can make it right. Thank you for sharing the recipe.
i love a creative food idea and this recipe is no joke! great post xo
Jae | Dreaming of Leaving recently posted…Game-Changing Avocado Toast Recipes
I don’t have food processor but do have a Vitamix. Do you think that would work? They are so beautiful.
These looks so yummy & festive!
Your cookies look so yummy, they would make a great Christmas gift!
These cookies look delicious. I am a big fan of cranberry and pistachios. This is a really nice combination.
I’m reading your instructions and you don’t mention how the orange juice is worked in and you don’t explain when you put cranberries or pistachios go back in the mix.
Yum, yum, yummy is exactly how amazingly yummy these cookies look.
Let me know about freezing the dough also. Xmas is coming soon and need to get some cookies ready.
These cookies look delicious and will be so festive on the cookie tray. Once you have wrapped the cookie dough in cling wrap to chill- can it be frozen at this point? if so how would you proceed with baking?
thank you
Hi Lynn – I’ve never tried, but I’d think you could freeze. I’d probably pull them out and let them thaw 24 hours in the fridge and then proceed with baking. If you try it, let me know. 🙂
thank you for the speedy reply.