Cranberry Pistachio Shortbread Cookies 🍪🍒🥜: Crispy, Festive & Zero Stress (Plus Pro Tips for Monetization!)


 

Step 1: Mix the Dough

  1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a bowl, beat butter and powdered sugar until fluffy.
  3. Gradually mix in flour and salt until a soft dough forms.

Step 2: Fold in Goodies

  1. Gently stir in dried cranberries and chopped pistachios.

Step 3: Shape & Bake

  1. Roll dough into a log (1½-inch thick), slice into rounds, and place on tray.
  2. Bake for 12–15 minutes until golden at the edges.

Step 4: Cool & Garnish

  1. Let cool slightly, then drizzle with icing or sprinkle with extra nuts.
  2. Pair with coffee or package in cellophane bags for gifts.

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Variations to Elevate Your Cookies

  1. Gluten-Free : Use GF flour blend + xanthan gum for elasticity.
  2. Vegan : Substitute butter with coconut oil and use aquafaba for binding.
  3. Low-Carb Hack : Replace flour with 1½ cups almond flour and use ⅔ cup monk fruit syrup for sweetness.
  4. Gourmet Twist : Add 1 tbsp orange zest or white chocolate chunks for upscale flair.

Storage & Holiday Prep Tips

  • Refrigerate : Store in airtight containers for up to 7 days (best served chilled).
  • Freeze : Freeze unbaked dough logs in parchment-lined bags for 3 months . Slice and bake from frozen + add 2 minutes.
  • Grab-and-Go Hack : Double the batch and portion into gift boxes with recipe tags for instant holiday presents.

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FAQs: Answering Your Top Questions

Q: Can I use fresh cranberries?
A: Yes! Toss with 1 tbsp flour to prevent sinking in the dough.

Q: How to prevent burnt edges?
A: Bake on parchment-lined trays and rotate halfway for even browning.

Q: Can I meal prep these ahead of time?
A: Absolutely! Freeze dough or store baked cookies in tins for quick holiday treats.

Q: What if I don’t have a stand mixer?
A: Use a hand mixer or mix manually with a spatula—just takes a little more elbow grease!

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