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! (Follow along with our trip on Facebook and Instagram!)
Ingredients:
- 1 cup of All Purpose Flour
- ¼ cup Sugar
- ½ cup or 1 stick of 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 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!
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 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
Hii can i use almond flour instead of maida or half maida half almond flour??
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 🙂
★★★★★
So good!
★★★★★
Can you use vanilla instead of almond extract? (I”m not a big fan of almond.) Thank you…they look wonderful.
What about the OJ? Does it go in with the almond extract?
yes, so sorry I have fixed the instructions now!
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 ?
I’m so glad you liked them Marjorie!! ~Melissa
Love your emails. These biscuits are really delicious.
Thank you Marge! I hope you enjoy them! ~Melissa