Mediterranean Cranberry Pistachio Shortbread Cookies

by

Mediterranean Cranberry Pistachio Shortbread Cookies

Description

These Mediterranean Cranberry Pistachio Shortbread Cookies are a festive blend of buttery shortbread, tart cranberries, and crunchy pistachios — perfect for holidays, tea parties, or anytime indulgence. The combination of dried fruits and nuts gives them a luxurious Mediterranean twist. With their melt-in-your-mouth texture and vibrant colors, they’re as beautiful as they are delicious.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • ¾ cup powdered sugar

  • 1 teaspoon pure vanilla extract

  • ½ teaspoon almond extract (optional, for Mediterranean flair)

  • 2 cups all-purpose flour

  • ¼ teaspoon salt

  • ½ cup dried cranberries, chopped

  • ½ cup shelled unsalted pistachios, roughly chopped

  • Optional: zest of 1 orange or lemon for extra brightness

Instructions

  1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

  2. Cream the butter and sugar: In a large mixing bowl, beat softened butter and powdered sugar together until light and fluffy.

  3. Add extracts and zest: Mix in vanilla, almond extract, and citrus zest (if using).

  4. Combine dry ingredients: Whisk flour and salt together in a separate bowl, then gradually mix into the butter mixture until a soft dough forms.

  5. Fold in cranberries and pistachios: Gently stir to evenly distribute them throughout the dough.

  6. Shape the dough:

    • Option 1: Roll the dough into a log (about 2 inches in diameter), wrap in plastic wrap, and refrigerate for 30–45 minutes. Slice into ¼-inch rounds.

    • Option 2: Roll out the dough to ¼-inch thickness and cut into shapes with cookie cutters.

  7. Bake: Arrange cookies on the prepared baking sheet about 1 inch apart and bake for 14–18 minutes, or until edges are just golden.

  8. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

  9. Optional glaze: Drizzle with melted white chocolate or a simple sugar glaze for extra sweetness.

Notes

  • Use room temperature butter for best creaming texture.

  • Do not overbake — the cookies should remain pale with lightly golden edges.

  • You can substitute dried cherries or apricots if cranberries aren’t available.

  • For a deeper nutty flavor, lightly toast the pistachios before mixing them in.

Tips

  • Chill the dough well before slicing to prevent spreading.

  • Roll logs evenly for uniform cookie size.

  • For gluten-free variation, use a 1:1 gluten-free flour blend.

  • Store cookies in an airtight container at room temperature for up to 1 week or freeze up to 2 months.

Servings

  • Makes about 24–30 cookies, depending on size.

Nutritional Information (per cookie, approx.)

  • Calories: 125

  • Fat: 8 g

  • Saturated Fat: 4 g

  • Carbohydrates: 12 g

  • Sugar: 5 g

  • Protein: 2 g

  • Fiber: 1 g

  • Sodium: 40 mg

Health Benefits

  • Pistachios provide heart-healthy fats and antioxidants.

  • Cranberries are rich in vitamin C and polyphenols that support urinary tract health.

  • Using real butter gives flavor while offering some fat-soluble vitamins (A, D, E, K).

  • Moderate sugar content compared to many other cookies — perfect for mindful indulgence.

Q & A

Q1: Can I make these ahead of time?
A: Yes! The dough can be made and frozen for up to 3 months. Just slice and bake straight from the freezer — add 1–2 minutes to baking time.

Q2: What pairs well with these cookies?
A: They go wonderfully with tea, coffee, or even a glass of dessert wine.

Q3: Can I add other nuts or dried fruits?
A: Absolutely! Try almonds, cashews, or dried apricots for a different Mediterranean twist.

Q4: How do I make them more festive?
A: Dip half of each cookie in white or dark chocolate and sprinkle with crushed pistachios or edible gold dust.

Q5: Can I make them vegan?
A: Substitute vegan butter and ensure the sugar is vegan-friendly — the results remain crisp and buttery.

Leave a Comment