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Cranberry-Pistachio Shortbread Rounds

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Pixicook editorial team

Delicious shortbread cookies studded with tart cranberries and crunchy pistachios, perfect for tea time or as a festive treat.

Ingredients for Cranberry-Pistachio Shortbread Rounds

units in
USchevron
serves
22 peoplechevron

Unsalted Butter, softened

0 oz

Shelled Pistachios, roughly chopped

0 oz

Dried Cranberries, coarsely chopped

0 oz

How to Make Cranberry-Pistachio Shortbread Rounds

1. Creaming the Base

In a large bowl, combine the softened butter, golden caster sugar, and vanilla extract. Use a wooden spoon to mix until creamy and well-blended.

2. Forming the Dough

Gradually stir in the all-purpose flour until the mixture begins to come together. Add the chopped pistachios and cranberries, and use your hands to knead gently into a cohesive dough.

3. Shaping Logs

Divide the dough in half. Roll each portion into a log approximately 5cm in diameter. Wrap each log tightly in cling film and refrigerate for 1 hour to firm up. Alternatively, you can freeze the logs for up to 3 months for future baking.

4. Preheating the Oven

When ready to bake, preheat your oven to 180C (160C fan-assisted or gas mark 4).

5. Slicing the Dough

Remove the chilled dough from the refrigerator and unwrap. Cut the logs into 1cm-thick rounds using a sharp knife.

6. Ready to Bake

Line a baking tray with parchment paper and arrange the dough rounds spaced apart. Bake in the preheated oven for 12-15 minutes or until the cookies are lightly golden.

7. Cooling Down

Allow the baked cookies to cool completely on the tray before transferring them to a serving dish or storage container.

Pitfalls and tips

Quality Ingredients

Use high-quality, unsalted European-style butter, fresh shelled pistachios, and premium dried cranberries for a richer, more tender shortbread with superior taste and texture.

Chill the Dough

Chilling solidifies the fat, prevents spreading, concentrates flavors, and results in a more tender bite.

Room Temperature Butter

Ensure butter is soft enough to leave an imprint when pressed but not greasy, for the right creaming consistency and a light, delicate crumb.

Don't Overbake

Shortbread should be just golden around the edges. It continues to cook slightly after removal from the oven, so timely baking is essential.

Precise Measuring

Weigh your flour and other ingredients for accuracy. This ensures the perfect balance for the ideal shortbread texture.

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