Pistachio Cranberry Shortbread

5 from 2 votes

Pistachio Cranberry Shortbread

These cookies are delicious all year round, but the red, green, and white ingredients make them extra festive for the winter holidays like Christmas!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Chill time 30

Total Time 1 15

Servings cookies

Calories 122kcal

Author Marlynn Schotland

Equipment

2 Baking Sheets
1 Stand Mixer

Ingredients

¾ cup pistachios, shelled, unsalted and unroasted
1 cup (2 sticks) unsalted butter, at room temperature
½ cup granulated sugar
½ teaspoon kosher salt
1½ cup all-purpose flour
½ cup dried cranberries, chopped
¼ cup white chocolate chips

Instructions

In a non-stick skillet over medium heat, toast the pistachios just until lightly toasted, about 5-7 minutes. Set aside to cool slightly while you make the dough.
In a stand mixer, cream the butter on low-medium speed for 1-2 minutes. Then add the sugar and the salt, and cream for another 2-3 minutes, until creamy and fluffy.
Reduce the mixer speed to low speed and gradually add the flour just until it's combined.
Using a rubber spatula, gently fold in the pistachios, chopped dried cranberries, and white chocolate chips just until ingredients are well distributed.
On a lightly floured surface. divide the dough in two and gently roll into 2 equal logs. Wrap in parchment paper or plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Remove the cookie logs from the refrigerator and place on a cutting board. Using a sharp knife or pastry bench, slice each log into 15 round cookies, approximately ¼" to ½" thick. Because of the pistachios, cranberries, and white chocolate chips, you may need to use your fingers to shape each cookie into a circle and gently press to bring the dough together and create an even top.
Place 15 cookies on each prepared baking sheet. They can be about 1" apart since they will not spread like other cookies.
Bake at 325°F for 25-30 minutes. Cookies will remain a pale golden color and may have slightly browned edges but should not be golden brown all around.
Remove from oven and cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Makes 28-30 cookies

Storage: store cookies in an airtight container at room temperature for up to one week.

Freeze: store cookies in a freezer bag in a single layer, or in a freezer safe, airtight container in single layers divided by parchment paper. Then keep in the freezer for up to 2 months.

Nutrition