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Easy Budget Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies - featured image
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These buttery shortbread cookies are studded with tart dried cranberries and crunchy pistachios, creating a perfect balance of flavors and textures. They’re budget-friendly, kid-approved, and come together in about 45 minutes.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • ½ cup (60 g) powdered sugar
  • 2 cups (250 g) all-purpose flour
  • 2 tablespoons (16 g) cornstarch
  • ¼ teaspoon fine sea salt
  • ¾ cup (105 g) dried cranberries, roughly chopped if large
  • ½ cup (70 g) shelled pistachios, roughly chopped
  • 1 teaspoon pure vanilla extract

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat 1 cup of softened unsalted butter and ½ cup of powdered sugar together on medium speed until smooth and well combined, about 2 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the vanilla and salt: Pour in 1 teaspoon of vanilla extract and ¼ teaspoon of salt. Beat on low speed just until incorporated.
  3. Combine the dry ingredients: In a separate small bowl, whisk together 2 cups of all-purpose flour and 2 tablespoons of cornstarch.
  4. Add flour mixture gradually: Add the flour mixture to the butter mixture in two additions, mixing on low speed after each addition until just combined. The dough will look crumbly at first but should come together into a soft, slightly sticky dough. If too dry, add 1 teaspoon of cold water and mix again.
  5. Fold in the mix-ins: Using a rubber spatula, gently fold in ¾ cup of chopped dried cranberries and ½ cup of chopped pistachios until evenly distributed.
  6. Shape the dough log: Turn the dough out onto a lightly floured surface. Shape it into a log about 12 inches long and 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  7. Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  8. Slice the cookies: Unwrap the chilled dough log and slice into rounds about ¼-inch thick using a sharp serrated knife. Place rounds on the prepared baking sheet, spacing them about 1 inch apart.
  9. Bake: Bake for 12-15 minutes, until the edges are just barely golden brown. The centers will still look pale and slightly soft.
  10. Cool completely: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t overwork the dough to keep shortbread tender. Chill the dough thoroughly for clean slices. Use a serrated knife to avoid squishing the dough. Watch the edges, not the tops, for doneness. Room temperature butter is crucial. These cookies freeze beautifully; double the batch and freeze one log for up to 3 months.

Nutrition

Keywords: shortbread cookies, cranberry pistachio cookies, budget cookies, easy shortbread, holiday cookies, homemade cookies

Find it online: https://dinadinnertable.com/easy-budget-cranberry-pistachio-shortbread-cookies/