Cherry Pistachio Shortbread Cookies
These Cherry Pistachio Shortbread Cookies are a delightful treat combining the rich, buttery texture of shortbread with the vibrant flavors of dried cherries and roasted pistachios.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour for that classic shortbread base with a perfect crumb.
- 1/2 teaspoon salt enhances flavor and balances sweetness.
- 1 cup unsalted butter, softened the heart of any good shortbread, delivering rich flavor and tenderness.
- 3/4 cup powdered sugar adds a delightful sweetness and contributes to a melt-in-your-mouth texture.
- 1 teaspoon pure vanilla extract an aromatic note that lifts the overall flavor.
- 1/2 teaspoon almond extract adds a subtle nuttiness that pairs beautifully with the cherries and pistachios.
- 1/2 cup dried cherries, finely chopped for bursts of sweetness and chewy texture.
- 1/2 cup shelled pistachios, finely chopped providing a crunchy contrast and nutty taste.
- 1/4 cup coarse sanding sugar for rolling, adds a sparkling finish.
Instructions
Preparation
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add in the vanilla and almond extracts and mix until smooth.
- Sift in the all-purpose flour and salt, mixing just until combined.
- Gently fold in the chopped dried cherries and pistachios until evenly distributed.
- Divide the dough into two logs, about 2 inches in diameter, wrap each tightly in plastic, and refrigerate for at least 2 hours.
- Once chilled, slice the logs into rounds that are 1/4 inch thick, rolling the edges in coarse sanding sugar.
Baking
- Place cookies on a parchment-lined baking sheet, spaced about 1 inch apart.
- Bake in a preheated oven at 325°F (165°C) for 13–15 minutes until edges are light golden.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Use high-quality butter and extracts for best flavor. Chill the dough for ideal texture. Consider substituting the dried cherries with cranberries or apricots, or adding orange zest for variations.