These festive Cranberry Pistachio Christmas Cookies (often called Christmas shortbread icebox cookies) feature a buttery, tender melt-in-your-mouth base studded with tart red cranberries and vibrant green pistachios, making them look just like edible holiday wreaths.
Ingredients
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1 cup (2 sticks) unsalted butter, softened to room temperature
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2/3 cup granulated sugar
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1 large egg (at room temperature)
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1 teaspoon pure vanilla extract
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2 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup dried cranberries, finely chopped
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1/2 cup shelled pistachios, roughly chopped
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Optional: Coarse sanding sugar or red/green sprinkles for rolling the edges.
Instructions
1.Mix the Butter and Sugar:
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed for 2 minutes until smooth and creamy.
2.Add Wet Ingredients:
Add the egg and vanilla extract to the butter mixture. Beat on medium-high speed for about 1 minute until completely combined and fluffy.
3.Combine Dry Ingredients:
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
4.Fold in Cranberries and Pistachios:
Turn the mixer to low and slowly add the dry ingredients to the butter mixture just until a soft dough forms (do not overmix). Gently fold in the chopped dried cranberries and pistachios using a spatula.
5.Shape and Chill:
Divide the dough in half. Shape each half into a log (about 2 inches in diameter) on a piece of plastic wrap or parchment paper. Wrap tightly and refrigerate for at least 2 hours (or up to 3 days) until firm enough to slice cleanly.
6.Slice the Cookies:
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Using a sharp knife, slice the chilled dough logs into 1/4-inch thick rounds. Place them about 2 inches apart on the baking sheets.
7.Bake and Cool:
Bake for 10 to 12 minutes, or until the edges are just very lightly golden. The centers should remain pale. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
