Indulge in a delightful trio of cranberry lime pistachio shortbread cookies, each bursting with unique flavors and textures. The classic shortbread cookie, renowned for its crumbly texture and buttery flavor, serves as the perfect base for these culinary creations. The vibrant cranberries lend a tart and tangy contrast, while the aromatic lime zest adds a refreshing citrus note. Pistachios, with their nutty crunch and emerald green hue, complete the symphony of flavors and colors. These cookies are not only visually stunning but also incredibly delicious, making them perfect for any occasion, from casual gatherings to festive celebrations.
Let's cook with our recipes!
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
This buttery shortbread is filled with cranberries, pistachios and orange zest. It's an easy slice and bake cookie is perfect for the holidays.
Provided by Fiona Dowling
Categories Dessert
Time 4h40m
Number Of Ingredients 7
Steps:
- In a large bowl beat together the butter and sugar until fluffy.
- With the mixer on low speed mix in the flour, salt and orange zest until just combined. The dough will be thick.
- Stir in the chopped cranberries and pistachios.
- Place a sheet of wax paper or parchment paper on the counter. Take 1/2 of the dough, place it on the sheet of wax paper and form it into a log shape about 1 to 1 1/2 inch (2-3 cm) in diameter. Roll up the log in wax paper and twist the ends. Really think of packing the log tightly as you form the log.
- Repeat the process with the 2nd half of the dough, so you end up with 2 logs.
- Place the logs in the fridge for at least 4 hours, or up to 3 days. Logs can be frozen for up to 2 months in a freezer container, then thaw overnight in the fridge before baking.
- When ready to bake, preheat the oven to 325F (16FC) and line cookie sheets with parchment paper or baking mats.
- Take 1 log out of the fridge at a time, unwrap the log and slice into cookies about 1/4 - 1/3 inch thick (about 0.5 cm).
- Place cookies 2 inches apart on the cookie sheet and bake for 14-17 minutes, or until the tops looks set and around the edges are starting to turn golden brown.
Nutrition Facts : Calories 106 kcal, Carbohydrate 11 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 17 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CRANBERRY LIME PISTACHIO SHORTBREAD COOKIES
I got this recipe at a Vegan baking class recently. (I've made a few modifications, so it's not exactly the same.) These cookies are melt-in-your mouth sweet and salty and crunchy--I love them! **Update: I've recently discovered that these are also stellar if you substitute chopped dried mango for the cranberry.**
Provided by velorutionista
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Line baking sheets with parchment paper.
- Using a mixer, cream margarine and sugar. Add flour till dough forms.
- Stir in cranberries, pistachios, zest, and juice.
- Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
- Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.
PISTACHIO CRANBERRY ICEBOX COOKIES
Categories Cookies Mixer Fruit Nut Dessert Bake Freeze/Chill Christmas Cranberry Pistachio Fall Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Make dough:
- Stir together flour, cinnamon, and salt in a bowl.
- Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.
- Slice and bake cookies:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
- Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
- Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.
SHORTBREAD COOKIES WITH PISTACHIOS AND CRANBERRIES
Light and tasty recipe for twist on basic shortbread with pistachios and cranberries. Store in airtight container until ready to serve.
Provided by artistikcosmetics
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h20m
Yield 48
Number Of Ingredients 8
Steps:
- Chop pistachios until finely chopped. Chop cranberries.
- Combine butter, 3/4 cup powdered sugar, and vanilla in a mixing bowl; beat until fluffy. Mix in pistachios, cranberries, cornstarch, and orange zest until well combined.
- Roll dough into 1-inch balls. Poke the center of each ball with a floured finger until it makes a deep dimple. Fill with about 1/4 teaspoon cranberry sauce. Chill the cookies for about 20 minutes.
- Preheat the oven to 300 degrees F (150 degrees C).
- Transfer chilled cookies to a parchment-lined cookie sheet.
- Working in batches, bake cookies in the preheated oven, one sheet at a time, until the edges begin to turn light brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool. Repeat with remaining batches.
- Roll in powdered sugar just before serving, if desired.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 4.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 6.8 mg, Sugar 3.6 g
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.
PISTACHIO CRANBERRY COOKIES
I came up with this recipe one year when looking for a cookie that had a little red and green in it. The combination of cranberries and pistachios is delicious.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to the creamed mixture and mix well. Stir in the cereal, oats, cranberries and pistachios., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 59mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- For a more intense lime flavor, use freshly squeezed lime juice and zest.
- If you don't have a food processor, you can use a pastry blender or two forks to cut the butter into the flour mixture.
- Be careful not to overmix the dough, as this can make the cookies tough.
- If the dough is too crumbly, add a little bit of water or milk until it comes together.
- If the dough is too sticky, add a little bit more flour until it is no longer sticky.
- Chill the dough for at least 30 minutes before baking, this will help the cookies hold their shape.
- Bake the cookies until they are just set, the edges should be golden brown and the centers should be slightly soft.
- Let the cookies cool completely on a wire rack before serving.
Conclusion:
These cranberry-lime-pistachio shortbread cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With their bright and tangy flavor, these cookies are sure to be a hit with everyone who tries them.
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