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Light Cranberry Pistachio Shortbread Cookies

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These buttery, melt-in-your-mouth shortbread cookies are lightened up with a secret ingredient swap, studded with tart cranberries and crunchy pistachios. Perfect for holiday cookie platters or any day you want a special treat that won’t weigh you down.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1/4 cup (60ml) light olive oil or avocado oil
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) all-purpose flour, spooned and leveled
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (60g) dried cranberries, roughly chopped
  • 1/2 cup (60g) shelled unsalted pistachios, roughly chopped and toasted

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium mixing bowl, beat softened butter and light olive oil together with an electric hand mixer on medium speed until smooth and well-combined, about 1 minute.
  3. Sift powdered sugar into the bowl, add vanilla extract, and beat on low speed until incorporated, then on medium for 30 seconds until light and fluffy. Scrape down sides of bowl.
  4. In a small bowl, whisk together flour, cornstarch, and salt.
  5. Add flour mixture to butter mixture in two additions, mixing on low speed after each until just combined. Do not overmix.
  6. Fold in chopped dried cranberries and toasted pistachios with a rubber spatula until evenly distributed. Dough will be slightly crumbly.
  7. Turn dough out onto plastic wrap or parchment paper and shape into a log about 2 inches (5 cm) in diameter. Roll tightly and twist ends to seal.
  8. Chill wrapped log in refrigerator for at least 30 minutes (or up to 3 days).
  9. Remove log from fridge, unwrap, and slice into 1/4-inch (6 mm) thick rounds. Place on prepared baking sheets about 1 inch apart.
  10. Bake for 12-15 minutes, until edges are just barely golden. Centers will still look pale.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with extra powdered sugar if desired.

Notes

Chilling the dough is optional but recommended for cleaner slices and better shape. Toast pistachios in a dry pan for 3-4 minutes to deepen flavor. Do not overmix once flour is added to avoid tough cookies. Cookies can be stored in an airtight container at room temperature for up to 1 week. Unbaked dough log can be frozen for up to 3 months.

Nutrition

Keywords: shortbread cookies, cranberry pistachio cookies, light shortbread, Christmas cookies, easy cookie recipe, holiday baking

Find it online: https://fizzlefork.com/light-cranberry-pistachio-shortbread-cookies-5-easy-tips/