Buttery, crumbly shortbread cookies get a red and green Christmas makeover with the addition of cranberry and pistachio-the perfect holiday dessert recipe!
I've learned a lot of new words and sayings since we moved to England this summer. For example in the UK they call cookies "biscuits." They also say "lovely" a lot. So in that spirit, today I'm sharing with you a lovely biscuit recipe that is perfect for Christmas gifting and parties!
These cranberry pistachio shortbread cookies are everything a shortbread should be-buttery and crumbly with the perfect balance of sweetness and a bit of pistachio crunch! The red and green will help them fit right in with your holiday decor as well!
Incidentally, did you know that shortbread originated in Scotland-which as I mentioned is where we'll be spending Christmas this year!
Give these cookies as Christmas gift along with other holiday classics like Coconut Snowballs, Peanut Butter Blossoms, and Chocolate Crinkle Cookies!
Ingredients:
- 1 cup of All Purpose Flour
- ¼ cup Sugar
- ½ cup or 1 stick of butter, chilled and cut into cubes
- ¼ teaspoon salt
- ¼ cup dried cranberries
- ¼ cup pistachios
- ½ teaspoon almond extract
- 1 tbsp. freshly squeezed orange juice.
Instructions:
Pulse the cranberries a couple of times in a food processor and transfer to a medium bowl. Repeat the process with the pistachios and set aside in the same bowl. In the same food processor, add the flour, sugar, salt and give it a 2 or 3 pulses till nicely mixed. Add 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. Add the dough to the bowl with the cranberries and pistachios and mix by hand. Transfer the dough to a floured surface, knead and roll into a log. Wrap the dough in cling wrap and chill for at least 1 hour.
Preheat oven to 325 F. Line two cookie sheets with parchment paper. Cut the dough into ¼ 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. Makes 24 cookies.
Aren't they festive looking? Enjoy!
If you try this recipe, please comment and rate it below, I love hearing from you!
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Cranberry Pistachio Shortbread Cookies
- Prep Time: 10 mins
- Cook Time: 14 mins
- Total Time: 24 mins
- Yield: 24 1x
- Category: dessert
- Method: baking
- Cuisine: American
Description
Buttery, crumbly shortbread cookies get a red and green Christmas makeover with the addition of cranberry and pistachio-the perfect holiday dessert recipe!
Ingredients
- 1 cup of All Purpose Flour
- ¼ cup Sugar
- ½ cup or 1 stick of unsalted butter, chilled and cut into cubes
- ¼ tsp salt
- ¼ cup dried cranberries
- ¼ cup pistachios
- ½ tsp almond extract
- 1 tbsp. freshly squeezed orange juice.
Instructions
- Pulse the cranberries a couple of times in a food processor and transfer to a large bowl.
- Repeat the process with the pistachios and set aside in the same bowl.
- In the same food processor, add the flour, sugar, salt and give it a 2 or 3 pulses till nicely mixed.
- Add the butter and pulse till it resembles a crumbly mixture.
- Drizzle in the almond extract and give it a couple more pulses to mix.
- Add the dough to the bowl with the cranberries and pistachios and mix by hand.
- Transfer the dough to a floured surface, knead and roll into a log.
- Wrap the dough in cling wrap and chill for at least 1 hour.
- Preheat oven to 325 F. Line two cookie sheets with parchment paper.
- Cut the dough into ¼ 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.
Keywords: Cranberry Pistachio Shortbread Cookies
terry l savage says
i made these before and they were wonderful but can't remember if it calls for salted or unsalted butter?
★★★★★
Melissa Riker says
I use unsalted butter almost 99% of the time to control the salt in the recipe, I'll make sure to update and notate that in the recipe card.
Melanie says
I absolutely love this recipe. The cookies were easy to make. They are beautiful to look at, and they taste absolutely delicious! I will make these over and over again! Thank you.
★★★★★
Sean says
Dude here,
I make these biscuits each Christmas. I add clementine zest and shredded unsweetened coconut to the pistachio and cranberry mixture. I put the 1 tbsp clementine juice in at the same time as the almond extract (if that was confusing to you as it’s left out in part of the instructions). They are perfect holiday shortbreads. Loved by all.
Kelly says
they were easy and turned out really, really good!
★★★★★
Abhya says
Hii can i use almond flour instead of maida or half maida half almond flour??
Carringtyn says
DELICIOUS!!! I made this recipe for a work holiday party and everyone loved them! I love orange so I added a little zest. For a little extra sweetness I drizzled the top with orange royal icing. Absolutely perfect! I plan on making them again for family Christmas dinner 🙂
★★★★★
Melissa says
So good!
★★★★★
Jean says
Can you use vanilla instead of almond extract? (I"m not a big fan of almond.) Thank you...they look wonderful.
Kris says
What about the OJ? Does it go in with the almond extract?
Melissa says
yes, so sorry I have fixed the instructions now!
Marjorie Holste says
I finally got around to making these little cookies/biscuits ?Delicious and easy to make. It's hard to just eat a couple though. Thank you for sharing Melissa ?
Melissa says
I'm so glad you liked them Marjorie!! ~Melissa
Marge says
Love your emails. These biscuits are really delicious.
Melissa says
Thank you Marge! I hope you enjoy them! ~Melissa