Cranberry Pistachio Shortbread Cookies
Serves 24
30 mins prep
15 mins cook
60 mins FREEZE TIME
105 mins total
These buttery Cranberry Pistachio Shortbread Cookies are the perfect melt-in-your-mouth holiday treat that's easy to make and holds their shape beautifully.
For Rolling
In a large bowl, cream together the softened unsalted butter, powdered sugar, vanilla extract, and salt until light and fluffy (about 2 to 3 minutes).
Add the all-purpose flour a ½ cup at a time until all the flour is added. Then mix in the finely chopped cranberries and pistachios. Stop mixing when the dough becomes a medium sized pebble like texture (about 2 to 3 minutes).
Using your hands, work the dough into a smooth ball then divide into 2 equal pieces.
On top of plastic wrap, use it to help roll and form each piece into a 2 inch diameter log and 7 to 8 inches long with flat ends. Wrap the log tightly in the plastic wrap and freeze* for 1 hour.
*ELIZABETH'S NOTE: Or refrigerate for at least 2 hours and up to 3 days.
Preheat oven to [wprm-temperature value="350" unit="F"]. Line 2 baking sheets with parchment paper and set aside.
On a small plate, stir together the finely chopped pistachios and sanding sugar.
Remove logs from the freezer and unwrap. Cut each log with a very sharp and thick knife into 12 equal pieces (about ½ inch thick).
Roll outside of cookies in the pistachio sugar mixture. Place on baking sheet in 3 rows of 4.
Bake for 12 to 15 minutes. The cookies will be pale and the tops will no longer glistened when they have finished baking.
Allow them to cool on the baking sheet before transferring to a cooling rack to cool completely.