Step-by-Step Instructions
Step 1: Cream butter and sugar
In a large mixing bowl, beat the softened butter and powdered sugar using a hand mixer or stand mixer at medium speed for about 3–4 minutes, until the mixture is light, fluffy, and creamy. There should be no visible butter or sugar lumps—this ensures that delicate shortbread texture.
Step 2: Add dry ingredients
Add vanilla extract and salt to the butter mixture and briefly mix. Then, gradually add the flour (in 2–3 portions), mixing at low speed just until a crumbly dough forms. Be careful not to overmix, as overworking the dough can develop gluten and make the cookies tough.
Step 3: Fold in cranberries and pistachios
Remove the dough from the bowl. Using a wooden spoon or rubber spatula, gently fold in the chopped cranberries and pistachios. Mix only until evenly distributed. The dough should be crumbly but hold together when pressed. If it’s too dry, you can add 1 tablespoon of softened butter—though this is usually not necessary.
Step 4: Shape and chill
Divide the dough into two portions and shape each into a log about 5 cm (2 inches) in diameter. The logs don’t have to be perfectly round—slight imperfections give a lovely homemade appearance. Wrap each log tightly in plastic wrap and chill for at least 2 hours. For faster results, freeze for about 30 minutes.
Step 5: Slice and bake
Preheat oven to 165°C (330°F), top and bottom heat (or 150°C fan-assisted). Line a baking sheet with parchment paper. Remove one dough log from the fridge and slice into rounds about 6 mm (¼ inch) thick. If the dough becomes too soft while slicing, refrigerate again for 15 minutes. Place the cookies about 2–3 cm apart on the baking sheet and bake for 12–15 minutes, or until the edges are lightly golden.
Step 6: Cool and serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely.
Optional: Drizzle with melted white chocolate or enjoy them as they are — delicious either way!
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