Cranberry and Pistachio Shortbread Cookies
A festive shortbread cookie loaded with bright green pistachios and tart dried cranberries, crumbly and buttery, baked using a pressure cooker for a tender finish.
Equipment
- 1 Pressure cooker with float valve and quick release
- 1 Wire rack for cooling
Ingredients
Main ingredients
- 100 g Unsalted raw pistachios toasted
- 85 g Dried cranberries chopped
- 112 g Granulated sugar
- 227 g Unsalted butter room temperature
- 0.75 teaspoon Kosher salt
- 340 g All-purpose flour sifted
Instructions
Instructions
- Toast the pistachios at 350°F for 10 minutes, remove and chop.
- Chop cranberries and set aside.
- Cream butter, sugar, and salt until smooth, about 2 minutes.
- Add all flour and mix on low until combined; increase to medium until dough forms.
- Fold in chopped pistachios and cranberries.
- Turn dough onto floured surface, roll to ½ inch thick, cut with 2-inch round cutter.
- Place cookies on parchment-lined tray, prick center with a fork.
- Chill cookies for at least 20 minutes in refrigerator.
- Bake at 300°F for 25–30 minutes until pale golden with lightly browned bottoms. Cool 5 minutes on tray, then transfer to rack.
Notes
Store cookies in an airtight container for up to a week. For longer storage, freeze and thaw before serving for best texture.