Cherry Pistachio Shortbread Cookies
Cherry Pistachio Shortbread Cookies envelop your senses in a delightful embrace of sweetness and crunch. With every bite, you encounter a rich buttery base complemented by the tartness of dried cherries and the earthiness of pistachios. This harmonious blend tantalizes taste buds and evokes warm memories of gathering around the kitchen, laughing and sharing stories over freshly baked cookies. It’s not just a treat; it’s an experience worth savoring. This easy-to-follow recipe features step-by-step instructions that ensure anyone can master these scrumptious cookies without any fuss.
Why You’ll Love This Recipe
One of the standout qualities of this Cherry Pistachio Shortbread Cookies recipe is its approachability. With just a handful of ingredients, you can create a bakery-worthy treat that’s perfect for any occasion. The preparation is straightforward and friendly for families, making it an ideal baking project with children. The cookies also have a classic appeal, making them suitable for everything from a casual snack to a festive holiday platter. Plus, the use of dried fruits and nuts adds not only flavor but also impressive nutritional benefits, making these cookies a balanced indulgence.
Ingredients for Cherry Pistachio Shortbread Cookies
- 2 1/4 cups all-purpose flour: This forms the backbone of our cookies, providing structure and a delicate crumb.
- 1/2 teaspoon salt: A pinch of salt enhances flavors, balancing the sweetness.
- 1 cup unsalted butter, softened: The key to that melt-in-your-mouth texture, contributing to the rich flavor.
- 3/4 cup powdered sugar: This adds sweetness and gives the cookies a tender crumb.
- 1 teaspoon pure vanilla extract: For a warm and inviting aroma and flavor.
- 1/2 teaspoon almond extract: This adds a nutty layer that pairs beautifully with pistachios.
- 1/2 cup dried cherries, finely chopped: These add a burst of tartness and a chewy texture.
- 1/2 cup shelled pistachios, finely chopped: They provide crunch and a touch of saltiness.
- 1/4 cup coarse sanding sugar (for rolling): This gives the cookies a sparkly finish, enhancing their visual appeal.
Step-by-Step Directions for Cherry Pistachio Shortbread Cookies
Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar until the mixture is light and fluffy. This may take about 2-3 minutes, ensuring the butter is aerated for optimal texture.
Add Extracts: Incorporate the pure vanilla and almond extracts, mixing until smooth and well combined.
Sift and Combine: Sift in the all-purpose flour along with half a teaspoon of salt. Mix just until the flour is absorbed; avoid overworking the dough to keep the cookies tender.
Fold in the Add-Ins: Carefully fold in the finely chopped dried cherries and pistachios until they are evenly distributed throughout the dough.
Shape the Dough: Divide the dough into two logs, each about 2 inches in diameter. Wrap the logs in plastic wrap tightly and refrigerate for at least 2 hours or until the dough is firm.
Slice and Prepare for Baking: Once the dough is chilled, slice the logs into 1/4-inch thick rounds. Roll the edges of each cookie in coarse sanding sugar for an added crunch and sweetness.
Bake: Place the sliced cookies on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake in a preheated oven at 325°F (165°C) for 13–15 minutes, or until they are just lightly golden at the edges.
Cool and Enjoy: Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Then, savor the deliciousness!
Tips & Tricks
- Chef’s Secret: Ensuring your butter is at room temperature is crucial for achieving the perfect texture. It should be soft enough to go finger-dipped but not melted.
- Optional Extras: Consider adding a sprinkle of sea salt on top before baking for a sweet-salty twist that elevates the flavor profile.
- Chilling Tip: If you’re short on time, you can freeze the shaped logs for quicker access later. Just slice and bake from frozen, adding a couple of extra minutes to the bake time.
Serving Suggestions & Pairings
These Cherry Pistachio Shortbread Cookies shine when paired with a warm cup of tea or coffee. For a festive touch, serve them on a beautiful platter alongside an assortment of other cookies for a visually stunning dessert table. Garnish with chocolate drizzles or a light dusting of powdered sugar to elevate presentation. You can even wrap a few cookies in cellophane tied with a ribbon for lovely homemade gifts.
Nutritional Information
A single Cherry Pistachio Shortbread Cookie contains approximately 145 calories. These cookies offer a delightful indulgence while providing a decent source of energy thanks to their combination of fats from butter and protein from pistachios. While they are certainly a treat, enjoying them in moderation allows you to savor every bite without guilt.
Storing Tips & Variations for Cherry Pistachio Shortbread Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. For longer storage, these cookies freeze beautifully; simply layer them with parchment paper in an airtight freezer-safe bag, where they can last for up to three months. If you’re in the mood for variations, try substituting the dried cherries with dried cranberries, or experiment with adding orange zest for a citrusy kick. You can even dip them halfway in melted dark chocolate for an extra decadent treat!
Conclusion for Cherry Pistachio Shortbread Cookies
Cherry Pistachio Shortbread Cookies are not just a recipe; they are an invitation to create delicious memories in the kitchen. Easy to make and bursting with flavor, these cookies rival any bakery’s offering. Don’t wait—gather your ingredients and immerse yourself in the delightful process of baking. Enjoy every moment, and share with loved ones!
FAQs
1. Can I use salted butter instead of unsalted?
Yes, but if using salted butter, you may omit the added salt to avoid overpowering the flavor.
2. Are there any substitutes for the cherries or pistachios?
Absolutely! You can use other dried fruits like cranberries or apricots and swap pistachios for walnuts or almonds, depending on your preference.
3. How long can I refrigerate the dough?
You can refrigerate the dough for up to 3 days. If you plan to refrigerate longer, consider freezing it.
4. Can I make these gluten-free?
Yes, substituting the all-purpose flour with a gluten-free blend is an excellent way to adapt the recipe without sacrificing flavor.
5. Can I add more sugar to make them sweeter?
While you can adjust the sugar to your taste, reducing the flour proportionately may be necessary to keep the texture correct.
Cherry Pistachio Shortbread Cookies
Ingredients
Main Ingredients
- 2 1/4 cups all-purpose flour Provides structure and a delicate crumb.
- 1/2 teaspoon salt Enhances flavors, balancing sweetness.
- 1 cup unsalted butter, softened Key for a melt-in-your-mouth texture.
- 3/4 cup powdered sugar Adds sweetness and tenderness.
- 1 teaspoon pure vanilla extract For warm aroma and flavor.
- 1/2 teaspoon almond extract Adds a nutty layer.
- 1/2 cup dried cherries, finely chopped Adds tartness and chewy texture.
- 1/2 cup shelled pistachios, finely chopped Provides crunch and saltiness.
- 1/4 cup coarse sanding sugar (for rolling) Gives cookies a sparkly finish.
Instructions
Preparation
- In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Incorporate the pure vanilla and almond extracts, mixing until smooth.
- Sift in the all-purpose flour and salt, mixing until just absorbed.
- Fold in the dried cherries and pistachios until evenly distributed.
- Divide the dough into two logs, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Once chilled, slice the logs into 1/4-inch thick rounds and roll edges in coarse sanding sugar.
Baking
- Place cookies on a parchment-lined baking sheet, spacing 1 inch apart.
- Bake in a preheated oven at 325°F (165°C) for 13-15 minutes, until lightly golden.
- Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.