Cherry Pistachio Shortbread Cookies
Delicious Cherry Pistachio Shortbread Cookies that combine buttery richness with the tartness of cherries and the crunch of pistachios, perfect for any occasion.
Servings: 24 cookies
Calories: 130kcal
Ingredients
Cookie Base
- 2 1/4 cups all-purpose flour The foundation of the cookies, giving them a tender texture.
- 1/2 teaspoon salt Balances the sweetness while enhancing overall flavors.
- 1 cup unsalted butter, softened Provides rich creaminess and helps achieve that perfect crumb.
- 3/4 cup powdered sugar Sweetens the dough while keeping it light and tender.
- 1 teaspoon pure vanilla extract Adds warmth and richness to each bite.
- 1/2 teaspoon almond extract Brings a fragrant, nutty undertone that complements the pistachios.
Mix-Ins
- 1/2 cup dried cherries, finely chopped Introduces a tangy sweetness that contrasts beautifully with the other flavors.
- 1/2 cup shelled pistachios, finely chopped Offers a delightful crunch and earthy flavor.
- 1/4 cup coarse sanding sugar (for rolling) Adds a sparkling finish and a hint of sweetness.
Instructions
Preparation
- In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy.
- Pour in the vanilla and almond extracts, mixing until fully combined and smooth.
- Sift in the all-purpose flour and salt into the bowl. Gently mix just until combined.
- Carefully fold in the chopped dried cherries and pistachios.
- Divide the mixture into two logs, each about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
Baking
- Once chilled, remove the logs from the fridge and slice them into 1/4-inch thick rounds.
- Roll the edges in coarse sanding sugar.
- Place the cookies on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Preheat your oven to 325°F (165°C) and bake for 13–15 minutes, or until just lightly golden at the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Chill the dough for firmer cookies and experiment with flavor variations. Store in an airtight container at room temperature for up to a week.