For my friend’s birthday yesterday I made these pistachio-cranberry shortbread cookies and I was glad with how they turned out. We enjoyed these post-dinner with prosecco. Here is the recipe if you like shortbread cookies that are not too sweet.
2 1/3 cups all-purpose flour
1 cup (2 sticks/16 tablespoons) unsalted butter, melted
1/3 cup sugar
1/2 teaspoon salt
3/4 cup (130 grams) unsalted pistachios
3/4 cup (150 grams) dried cranberries
1 teaspoon vanilla extract
In a food processor whisk butter until fluffy with soft peaks. Add sugar and salt. Whisk for about 5 minutes until sugar and salt have mixed well with the butter. Switch to dough hook and gradually add flour. Using butchers knife coarsely chop pistachios and cranberries. Add to dough mix and knead until evenly distributed.
Divide dough into 3 parts and roll each part onto parchment paper. Flatten dough using a wood spatula, wrap parchment paper around dough. Freeze for about 45 minutes.
Preheat over to 300F. Unroll dough from parchment paper and slice into 1/4 inch rectangles and place on lightly floured cookie sheet. Bake for about 15 minutes or until the sides start to turn slightly golden. Remove from oven and let cool. Dough will be soft but will harden in about 10 minutes. I made a second batch with only pistachios and added a teaspoon of cumin which also turned out pretty well. Start to finish I would say it took me under and hour and half with all the prep, freezing and baking.
Dough can be frozen for upto a month which makes these great for last minute entertaining. I’d pair with pistachio gelato or enjoy as is.
Would love to know if you end up trying this recipe out.