Can I add icing to pistachio cranberry shortbread cookies for extra flavour?

These cookies are delicious as is, but you can get creative with some icing. It will add sweetness to the shortbread as well. A simple drizzle of white chocolate or a light glaze (icing sugar and hot water) with a hint of orange or lemon zest can add a beautiful touch to these already pretty cookies.

Can I make the dough up and bake the shortbread cookies later?

Yes, you can make the dough for pistachio cranberry shortbread cookies in advance and refrigerate or freeze it. You can add the dough to your tart pans or shape the dough into logs, wrap them in plastic wrap, and store in an airtight container or resealable bag. When ready to bake, slice the dough into rounds and follow the original recipe's baking instructions. This allows you to have freshly baked cookies on hand whenever needed, making it a convenient and time-saving approach, especially during the busy holiday season.

Is it better to use unsalted butter or salted butter for shortbread cookies?

It's best to use unsalted butter for shortbread cookies. This allows for better control over the amount of salt in the recipe. If you use salted butter, it can be challenging to predict the exact 'saltiness' of the cookies since different brands of butter have varying levels of salt. Using unsalted butter and adding salt to the recipe keeps you in control of the levels. A pinch of salt in the dough enhances the flavour of the cookies without making them overly salty.

Pistachio Cranberry Shortbread Cookies Recipe

Pistachio Cranberry Shortbread

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These pistachio cranberry shortbread cookies are buttery, crisp and full of flavour! The cranberries add sweetness and give the cookies a slightly chewy texture while the pistachios add a little nutty crunch. They are the perfect cookie to celebrate the holidays, for cookie exchanges and to share with friends.

Author: Alie Romano
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 32 cookies 1x
Category: Cookies
Method: Baking
Cuisine: British

Ingredients

Units Scale

1 cup unsalted butter, at room temperature
3/4 cup icing sugar, sifted
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1/3 cup raw pistachios, finely chopped
1/4 cup dried cranberries, finely chopped
coarse sugar for decorating

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Instructions

Set out two 7-8 inch tart pans with removable bottoms.
In a stand mixer with the paddle attachment, beat butter, sugar, vanilla and salt until well combined.
Turn the mixer to low speed and slowly add flour to the butter mixture, turn the speed up and mix well, scraping down the sides of the bowl as needed.
Add chopped pistachios and chopped cranberries to the dough and mix to combine.
Divide the dough evenly in half. Place each half into one of the tart pans. Using the palm of your hand flatten the dough to fill the tart pan. Do your best to make the top smooth and flat.
Place the shortbread into the refrigerator to firm up, approx. 30-45 minutes.
Preheat the oven to 300˚F.
Once firm use a sharp knife to score the tops of the shortbread into 16 pieces. I used a chopstick to help create straight lines.
Then use a small fork to poke the tops of each triangle, approx. 3 or 4 times. Sprinkle the tops with coarse sugar.
Bake in the oven for 30 minutes or until golden brown.
Let the shortbread tart cool on a cooling rack for 5-8 minutes, then remove the tart pan. Using a long sharp knife, cut through the score lines making sure to clean the knife before each cut. Let the cookies cool on a wire rack until completely cool.

Notes

Store at room temperature in a tin or an airtight container for up to 2 weeks or freeze for up to 2 months.

Nutrition

Serving Size: 1 of 32
Calories: 74
Sugar: 3.6g
Sodium: 25mg
Fat: 5.9g
Saturated Fat: 3.6g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 5.3g
Fiber: 0.2g
Protein: 0.9g
Cholesterol: 15mg

Find it online: https://bakingforfriends.com/cranberry-shortbread/