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Cranberry Pistachio Shortbread Cookies

Course Dessert
Cuisine American
Cook Time 15 minutes
Servings 48 Cookies
Calories 84kcal

Ingredients

  • 2 1/3 cups All purpose flour (300 g)
  • 1/2 teaspoons Salt
  • 1 cup Butter (2 sticks (226g) )
  • 2/3 cup Granulated white sugar
  • 1 tsp Vanilla extract
  • 1 cup Unsalted pistachios coarsely chopped
  • 1 cup Dried cranberries coarsely chopped
  • 1 Egg beaten
  • 1 tsp Water
  • Coarse sugar

Instructions

  • In a large bowl, whisk the flour with the salt. In the bowl of your electric mixer, beat the butter until smooth. Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. Make sure that the nuts and cranberries are evenly distributed. It's ok if the dough is entirely crumbly at this point. Give the dough a squeeze and see how it comes together. As long as it forms a dough with gentle pressure, then you're all set. Cranberry Pistachio shortbread Cookies Recipe via littlemisskate.ca
  • Divide the dough in half. Place each half of dough on the centre of a 14 inch length of parchment or wax paper. Smooth and shape the dough into an evenly shaped log that is about 10 inches long and 2 inches wide. Thoroughly wrap the shaped longs in the parchment or wax paper, twist the ends of the paper to seal the logs. Press four sides of the log against a cutting board or counter to flatten them so that the log is not rounded but rectangular. Place in the refrigerator to chill for at least two hours or up to three days. The logs can also be frozen for about two months. If freezing, it is best to also wrap in plastic wrap and then defrost the logs in the refrigerator overnight before slicing and baking.Cranberry Pistachio Cookies Recipe via littlemisskate.ca
  • Preheat oven to 325 with the rack in the centre of the oven. Line two baking sheets with parchment or silicone mats.
  • Add the water to the egg and stir to combine. Remove the cookie log from the refrigerator and brush all over with egg wash. Sprinkle the coarse sugar over all sides of the cookie dough log or roll the log in the sugar.
  • Using a thin bladed knife (not your best chef's knife but really as thin a blade as you have or a dough scraper), slice the logs into 1/4 or 1/2 inch slices, rotating the log a quarter turn with each slice. You can see my technique for reducing crumbling in the photo that my 'assistant' took (my 'assistant' can be seen in shots at the bottom of the page, eating the coarse sugar). When you're slicing, if the cookies are breaking or crumbling, let them warm up just a little bit and then continue cutting. Using your other hand on the dough with a bit of pressure can also help. Place the cookies on the prepared baking sheet, spaced about 1 inch apart. Bake for about 15-20 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack.
  • Makes about 48 cookies. Recipe is easily doubled.