If I had to pick two cookies that are perfect for the Christmas holiday, it would be wedding cookies and these cranberry pistachio shortbreads. Both use the same basic dough, so you can double the recipe and make both cookies.
I really like these cookies because they’re not overly sweet. However, I wouldn’t put these cookies in the health food category! I think referring to these cookies as buttery is a slight understatement. They do have two sticks of butter, but that’s a good thing, right?
I think you’ll enjoy these cookies as an addition to your spread of holiday treats.
Ingredients
1 cup unsalted butter (2 sticks), room temperature
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
2 cup unbleached all-purpose flour
3/4 cup dried cranberries
3/4 pistachios, roasted and unsalted
Instructions
1. Cream butter and sugar together in a mixing bowl until well combined. Add vanilla extract and mix to combine.
2. Whisk salt and flour together and add to butter mixture in batches, mixing well. Add cranberries and pistacios, mixing until well incorporated.
3. Divide dough into 2 portions. Roll each portion into a 10 to 11 inch log. Wrap logs in plastic wrap and refrigerate for 2 hours.
4. Preheat oven to 325 degrees.
5. Slice dough logs into 1/4 inch rounds and place on a baking sheet. Bake for 20 minutes or until golden brown. Cool completely on a rack.
https://southernboydishes.com/2013/12/20/cranberry-pistachio-shortbreads/
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
I love this recipe. It’s easy, few ingredients and flexible. I had some sliced hazelnuts and used them when I didn’t have pistachios. I also mixed it up once and put dried blueberries instead of cranberries. Of course I’ve also made them exactly as written. I love cookies that you can just slice up.
WOW! I just love shortbread. Made some from an old trusted recipe for stocking fillers. I love the combination of the cranberry and pistachios. Love the blog!
This cookie monster is drooling right now!!!
Hope you and your family have a wonderful holiday season!!!
Gorgeous looking cookies Bill! And love the flavor combo of cranberries and pistachiosin a shortbread cookie!
I appreciate your visit, Shashi!
Butter cookies are never disappointing, love this version. So pretty.
Happy Holidays!!
Butter is always a good thing! And the more the better (hope my doctor isn’t reading this!). I’ll eat any and all cookies, but have a real weakness for shortbread. These look wonderful – thanks. I hope your holidays are most excellent.
I’m with you, John. You can’t have too much butter in my book! Thanks for your visit!
I am also not a big fan of overly sweet stuff…more of a savory girl… I think these fit the bill perfectly! I wonder if you could do a savory version? Rosemary? Would that be good or gross??
That’s a real interesting idea, Kathi! I think a rosemary (and maybe a little parmesan cheese) sounds wonderful. Let me know if you try it and how it turns out! Thanks for dropping by and happy holidays to you and your family!
These are really festive cookies. Gotta love shortbread. I agree with Sam. It’s a beautiful photo, indeed.
Wow, such an impressive photo. It makes me want to dive right in and help myself. Love the combination of light green pistachios and dark red cranberries.
Sam
Thank you, Sam! I appreciate your visit to SBD. Happy holidays to you and your family!