Best 2 Cranberry Pistachio Shortbread Cookies The Dancing Deer Bakery Recipes
Are you craving a delectable treat that combines the tangy sweetness of cranberries with the nutty flavor of pistachios? If so, look no further than the enchanting Cranberry Pistachio Shortbread Cookies from The Dancing Deer Bakery. These delightful cookies are a symphony of flavors and textures, with a rich shortbread crust, a chewy cranberry filling, and a sprinkling of crunchy pistachios. They are perfect for any occasion, from casual gatherings to festive holiday parties. With their vibrant colors and irresistible taste, these cookies are sure to be a hit with everyone who tries them. In this article, we will explore the secrets behind this exceptional recipe and provide you with tips and tricks to create these mouthwatering treats in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
PISTACHIO CRANBERRY SHORTBREAD COOKIES
Pistachio Cranberry Shortbread Cookies are easy, buttery cookies filled with dried cranberries, crunchy pistachios, and orange zest. Perfect holiday cookies!
Provided by Sabrina Snyder
Categories Dessert
Time 3h25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Cream the butter and sugar in a stand mixer on medium speed until light and fluffy.
- Sift together flour, cinnamon and salt then add gradually into the stand mixer on low speed until just combined.
- Add in the pistachios, cranberries and orange zest and mix for just 5 seconds until combined.
- Separate the dough into two balls and roll into logs.
- Wrap each piece of dough with saran wrap and freeze for 3 hours.
- Cut cookies 1/2" thick and bake for 12-15 minutes or until just golden.
Nutrition Facts : Calories 116 kcal, Carbohydrate 13 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 33 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CRANBERRY PISTACHIO SHORTBREAD
The Bread Farm, in the tiny town of Edison, Wa, not only makes great Artisanal Breads, but fabulous shortbread too. I adapted a recipe from the web to try and match theirs. Does not include chill time
Provided by momaphet
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- In a large bowl whisk the flour with the salt and cinnamon.
- In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the zest and 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 throughout the dough.).
- Divide the dough in half. Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper (plastic wrap will work too). Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) long and 2 inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and 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 defrost the logs in the refrigerator overnight before slicing and baking.).
- Preheat oven to 325 degrees F (160 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.
- Using a thin bladed knife, slice the logs into ¼ to ½ inch (.5 to 1 cm) thick cookies. If dough is too hard to slice you may need to let the log set our for 5 minutes. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
- Bake for about 15 - 18 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack. Check at 12 minutes - the type of pan you use can really make a big difference in cooking time.
- Note. The original recipe calls for unsalted butter, I prefer my shortbread with salted butter, so try it either way.
Tips:
- To make the perfect shortbread, use cold butter and cream cheese. This will help to keep the dough from spreading too much in the oven.
- If you don't have a food processor, you can use a pastry blender or two forks to cut the butter into the flour.
- Be sure to chill the dough for at least 30 minutes before rolling it out. This will help to prevent the cookies from spreading too much in the oven.
- To make the cranberry filling, use fresh or frozen cranberries. If using frozen cranberries, thaw them before using.
- If you don't have chopped pistachios, you can use slivered almonds or walnuts.
- Be sure to preheat the oven before baking the cookies. This will help to ensure that they bake evenly.
Conclusion:
Cranberry Pistachio Shortbread Cookies are a delicious and festive treat that are perfect for any occasion. With their buttery shortbread crust, tangy cranberry filling, and crunchy pistachio topping, these cookies are sure to be a hit with everyone who tries them. They are best enjoyed fresh out of the oven, but they can also be stored in an airtight container for up to 3 days.
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