Persian Cranberry Pistachio Shortbread: crunchy buttery cookies studded with dried cranberries and chopped pistachio nuts.
Desserts

Delightful Cranberry Pistachio Shortbread: Fill the Cookie Jar

Come on in to my kitchen where we are baking up these delightful Cranberry Pistachio Shortbread Cookies. I made these for our monthly Fill the Cookie Jar party where our theme is Thanksgiving or Fall cookies.

Persian Cranberry Pistachio Shortbread: crunchy buttery cookies studded with dried cranberries and chopped pistachio nuts.

I have had this recipe planned for today’s FTCJ post for months! What would Thanksgiving be without cranberries? But, these amazing cookies use dried cranberries so you can enjoy them all year. And after one bite, trust me you will want to make them again.


 

Originally, I made bite sized versions of these for the faculty at my son’s school way back in August along with the Amish Sugarless Cookies (September Fill the Cookie Jar post) and the Famous Amos Chocolate Chip Cookie Copycat (August Fill the Cookie Jar post).

Persian Cranberry Pistachio Shortbread, Amish Sugarless Cookies and Copycat Famous Amos Chocolate Chip Cookies

 

The next day, I heard confessions of chicanery and theft among the first staff members that tried these and wanted to keep them all for themselves. Four different people asked me for the recipe. I will definitely be making them again. Though next time I think I will keep the pistachio pieces larger instead of the fine chop I did.

 

The recipe originally came from Enzie at Portraits from NC. Her recipes are great and her paintings are even more spectacular! She created these after trying them at a Persian Bakery. I am not sure if they have a name in Perisan, if they do please let me know in the comments.

 

 

Be sure to scroll below the recipe to see what the other Fill the Cookie Jar bloggers made this month. We have a bunch of new folks joining us this month and I can’t wait to check them out.

 

Cranberry Pistachio Shortbread

Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Meal type Dessert
Region Persian - Middle Eastern
Website Portraits by NC
Persian Cranberry Pistachio Shortbread: crunchy buttery cookies studded with dried cranberries and chopped pistachio nuts.

Ingredients

  • 4.5oz butter (softened)
  • 3/4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 1/2 cup dried cranberries
  • 1/2 cup pistachio nuts (halved or chopped)

Directions

Preheat oven to 325 degrees F.
In a mixing bowl beat butter and sugar until light and fluffy. 2-3 minutes. Add vanilla and mix to combine.
Add flour until combined. Stir in cranberries and pistachios.
Drop by tablespoonful on baking sheet leaving 2 inches between for spreading.
Bake 12-15 minutes until edges are just beginning to change color.
Let cool for a minute or two on the pan then move to a cooling rack to cool completely.


Until next time, happy eating!
~Audrey

22 thoughts on “Delightful Cranberry Pistachio Shortbread: Fill the Cookie Jar”

  1. Love pistachios! What a great combination of ingredients. I love your story too! I am so glad you are a part of the Fill The Cookie Jar group! See you next month.

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