Cranberry Pistachio Shortbread #desserts #christmas

Cranberry Pistachio Shortbread #desserts #christmas

I as of late arrived in JoyOfBaking site and was flabbergasted at the gathering of plans. I have bookmarked many as of now. This shortbread grabbed my eye promptly as a result of the red and green shading and I was searching for something to prepare for Christmas. Indeed, I was not able choose this and sugar treats since I as of late purchased dough shapers and my 3 yr old has been needing to remove treats. Well I chose to go with this first and time allowing make the sugar treats later.

This shortbread is anything but difficult to make and tastes incredible. Obviously it is stacked with margarine, however it is Christmas and furthermore the period of Sinful Delights here !!. Plan ahead on the off chance that you will heat these since the mixture needs to rest for atleast 2 hours in the ice chest. This is significant as we need the mixture to be firm when cutting.

Companions, have an awesome Christmas and appreciate the treats. Off to the formula. Formula from JoyOfBaking. I split the first formula.


Cranberry Pistachio Shortbread #desserts #christmas


  • 11/4 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 cup butter softened (1 stick)
  • 1/3 cup granulated white sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup pista coarsely chopped
  • 1/2 cup dried cranberries chopped


  1. Mix all purpose flour and salt and keep aside. 
  2. Beat butter until smooth. (About 1 – 2 minutes)
  3. Add sugar and beat until creamy (About 3 minutes)
  4. Add vanilla extract and mix.
  5. Stir in the flour-salt mixture and mix gently.
  6. Add pistachio.
  7. Add the cranberries.
  8. Mix to combine. If the mixture is crumbly, use a few drops of water to form a dough.
  9. Place the dough in a parchment paper and shape it into a rectangle about 10 inches long and 2 inches wide.
  10. Wrap it and place in refrigerator for 2 hours.
  11. Preheat oven to 325F.
  12. Remove dough from refrigerator and slice into 1 cm thick slices.
  13. Place in a parchment lined baking sheet and bake in a 325F preheated oven for 14 – 18 minutes until the edges start turning brown.
  14. I sprayed the parchment paper since I had issues getting stuff off of it.
  15. Out of the oven.
  16. Tasty and colorful cookies ready.
  17. Enjoy!

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