Introduction
Cranberry Pistachio Shortbread Cookies are the perfect blend of rich, buttery texture and festive flavor. These cookies are not only delicious but also visually appealing, making them a great addition to any holiday celebration, tea party, or as a thoughtful homemade gift. The tartness of cranberries pairs wonderfully with the slightly nutty taste of pistachios, while the shortbread base gives the cookies a melt-in-your-mouth, crumbly texture. This recipe is simple to make, yet it delivers a sophisticated flavor profile that will impress your friends and family.
Shortbread cookies have a long history and are deeply rooted in European culinary traditions. With just a few basic ingredients—flour, butter, and sugar—shortbread has evolved over the centuries to include a variety of flavor combinations. Our cranberry pistachio variation gives a modern twist to this classic favorite.
Ingredients
- 1 cup (226g) olive oil
Olive oil creates a tender, crumbly texture, and adds a subtle fruity flavor. - ½ cup granulated sugar
Sweetens the dough just enough to balance the other flavors. - 1 ½ tsp vanilla extract
Adds depth of flavor with its sweet and aromatic notes. - ¼ tsp almond extract (optional but highly recommended)
Almond extract intensifies the nutty flavor of the pistachios and complements the cranberries. - 2 cups all-purpose flour
The foundation of any shortbread recipe, providing the structure and crumbly texture. - 1 cup dried cranberries
Tart dried cranberries add a delightful contrast to the sweetness of the dough and the richness of the pistachios. - 1 cup shelled pistachios
Chopped pistachios bring a satisfying crunch and earthy flavor that pairs perfectly with the cranberries. - A pinch of salt
Just a small amount of salt helps balance the sweetness and enhances all the flavors.
Instructions
see continuation on next page
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