Welcome the holiday season with a tray of these colorful and flavorful No-Fuss Cranberry & Pistachio Shortbread cookies. Bursting with tart dried cranberries and crunchy pistachios, these buttery treats bring festive cheer and the perfect balance of sweetness and zest to every bite.
Designed for busy bakers, this one-bowl recipe comes together quickly, requiring minimal fuss but delivering maximum flavor. Whether you’re baking for a holiday party or a cozy night in, these cookies are sure to delight family and friends alike.
- Simple one-bowl preparation makes baking quick and easy with minimal clean-up.
- Festive colors from pistachios and cranberries add holiday charm to your cookie platter.
- The hint of orange zest and juice enhances flavor with fresh citrus brightness.
- Perfect texture balance: crumbly shortbread combined with crunchy nuts and chewy fruit.
Ingredients
- Unsalted Butter (1 cup / 2 sticks): Softened to room temperature, provides rich, creamy base for tender shortbread texture.
- Granulated Sugar (2/3 cups): Adds the perfect sweetness without overpowering the delicate buttery flavor.
- Orange Juice (1 tbsp): Freshly squeezed juice imparts bright citrus notes that elevate the cookie’s flavor.
- Vanilla Extract (1/2 tsp): Classic aromatic essence to enhance and round out the overall taste.
- All-Purpose Flour (2 1/3 cups): Primary dry ingredient creating the crumbly, melt-in-mouth shortbread structure.
- Salt (1/4 tsp): Balances sweetness and enhances flavors of all ingredients harmoniously.
- Orange Zest (Zest of one medium orange): Adds extra vibrant citrus aroma and flavor dimension to the dough.
- Pistachios (3/4 cup, roughly chopped): Provide delightful crunch and festive green color throughout the cookies.
- Dried Cranberries (3/4 cup, roughly chopped): Offer juicy tart bursts and beautiful red contrast in every bite.
Instructions
- Beat Butter and Sugar Until Creamy
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Place the softened butter and sugar in a large mixing bowl. Beat on medium speed for about 2 minutes until the mixture is smooth and creamy, which helps to aerate the dough and create a tender crumb.
- Add Orange Juice and Vanilla Extract
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Pour in the fresh orange juice and vanilla extract, then beat again until evenly combined. These liquids add moisture and aromatic layers essential for a flavorful cookie.
- Incorporate Dry Ingredients
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On low speed, mix in the all-purpose flour, salt, and freshly grated orange zest just until combined. Mixing on low prevents overworking gluten, ensuring the shortbread remains tender and crumbly.
- Fold in Pistachios and Cranberries
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Using a rubber spatula, gently fold the chopped pistachios and dried cranberries into the dough. This distributes the festive colors and textures without breaking the nuts or fruit.
- Shape and Chill the Dough
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Transfer the dough onto a lightly floured surface. Shape it into a 2 to 2.5-inch thick log, then wrap tightly in parchment paper or plastic wrap, twisting the ends to seal. Chill in the freezer for at least 30 minutes or refrigerate for 4 hours to firm up, making slicing easier and helping cookies hold shape during baking.
- Preheat Oven and Prepare Baking Sheets
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Set the oven to 350ºF (175ºC). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Slice and Arrange Cookies for Baking
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Unwrap the chilled dough log and slice it into 1/4-inch thick rounds using a sharp knife. Place the slices at least 1 inch apart on the baking sheets to allow even heat circulation and prevent cookies from merging.
- Bake Until Golden Brown
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Bake the cookies for 10-15 minutes, keeping an eye on them until the edges turn a light golden brown. This indicates perfect doneness where shortbread is crisp yet tender.
- Cool and Serve
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Allow cookies to cool completely on the baking sheets before transferring to a wire rack. Cooling on the sheet ensures gentle setting, preserving their delicate texture.
- Freezing the dough log is quicker and yields nicely firm cookies, while chilling in the fridge is preferable for more even flavor melding.
- Ensure butter is softened but not melted to achieve proper dough consistency and avoid greasy cookies.
- Use a sharp knife chilled in cold water for clean, even slices to maintain cookie shape.
Storage Tips
Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag for up to 3 months to retain freshness.
Serving Suggestions
Serve these festive shortbread cookies with a warm cup of tea, coffee, or mulled wine to complement their citrus and nutty flavors. They also make a beautiful gift when wrapped in cellophane with a holiday ribbon.
- For extra crunch, toast pistachios lightly before folding into the dough.
- If you prefer a softer cranberry texture, soak dried cranberries briefly in orange juice before adding.
- Allow the dough to rest well chilled to prevent spreading and achieve that classic shortbread snap.
FAQs
- Can I substitute dried cranberries with other dried fruits?
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Yes, dried cherries, blueberries, or raisins work well and provide different fruity notes, though color and tartness will vary.
- What can I use instead of pistachios?
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Almonds, walnuts, or pecans can be substituted depending on your preference or allergies.
- Can this dough be made ahead?
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Absolutely! The dough log can be frozen for up to 3 months and sliced fresh before baking.
- Why should the dough be chilled before baking?
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Chilling firms the dough, making slicing easier and preventing cookies from spreading too much in the oven.
- What texture should the shortbread have?
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It should be crumbly and tender, with a slight crispness on the edges and a rich buttery melt in the mouth.
- Can I make these gluten-free?
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Yes, but substitute with a gluten-free all-purpose blend; texture and flavor might slightly differ.
- Is orange zest necessary?
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While it adds bright citrus flavor, you can omit if unavailable, but consider adding a touch more vanilla or an alternative citrus zest.
Cranberry Pistachio Shortbread
Equipment
- 1 large mixing bowl
- 1 electric mixer
- 2 large baking sheets
- 1 parchment paper
- 1 sharp knife
- 1 rubber spatula
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ⅔ cup granulated sugar
- 1 tablespoon orange juice
- ½ teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- ¼ teaspoon salt
- zest of one medium orange
- ¾ cup pistachios roughly chopped
- ¾ cup dried cranberries roughly chopped
Instructions
- Beat softened butter and sugar in a large bowl with an electric mixer until smooth and creamy, about 2 minutes.
- Add orange juice and vanilla extract; beat until combined.
- Mix in flour, salt, and orange zest on low speed until just combined.
- Fold in chopped pistachios and dried cranberries with a rubber spatula.
- Shape dough into a 2-2.5 inch thick log on a lightly floured surface; wrap in parchment paper or plastic wrap.
- Chill dough in freezer for at least 30 minutes or refrigerate for 4 hours until firm.
- Preheat oven to 350ºF and line two baking sheets with parchment paper.
- Slice chilled dough into ¼-inch thick rounds using a sharp knife.
- Place cookies 1 inch apart on the baking sheets.
- Bake for 10-15 minutes until edges are golden brown.
- Cool cookies on baking sheets before transferring to a cooling rack to finish cooling.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze sliced dough for longer storage before baking.
- Use salted butter if unsalted is not available, but reduce added salt slightly.
