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Cherry Pistachio Shortbread Cookies

Delightful cookies infused with the nutty crunch of pistachios and the tart sweetness of dried cherries, perfect for any occasion.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Cherry Cookies, Desserts, Pistachio Cookies, Shortbread Cookies
Servings: 24 cookies
Calories: 120kcal

Ingredients

Main ingredients

  • 2 1/4 cups all-purpose flour Forms the base of your cookies, providing structure.
  • 1/2 teaspoon salt Balances the sweetness and enhances flavors.
  • 1 cup unsalted butter, softened The key to that luxurious, melt-in-your-mouth texture.
  • 3/4 cup powdered sugar Creates a light and delicate sweetness.
  • 1 teaspoon pure vanilla extract Adds warmth and depth.
  • 1/2 teaspoon almond extract Imparts nuttiness and complexity.
  • 1/2 cup dried cherries, finely chopped Provides a burst of tartness and chewy texture.
  • 1/2 cup shelled pistachios, finely chopped Contributes crunch and a rich, nutty flavor.
  • 1/4 cup coarse sanding sugar (for rolling) Provides a beautiful sparkle and adds texture.

Instructions

Preparation

  • In a large mixing bowl, cream the softened butter and powdered sugar until the mixture is light and fluffy.
  • Add the vanilla and almond extracts to the butter mixture, mixing until smooth and well-combined.
  • Sift in the flour and salt. Mix just until combined.
  • Gently fold in the chopped dried cherries and pistachios.
  • Divide the dough into two logs, wrap them tightly in plastic wrap and refrigerate for at least 2 hours.
  • Once chilled, remove the dough and slice into 1/4-inch thick rounds.
  • Roll the edges in sanding sugar.

Baking

  • Arrange the cookies on a parchment-lined baking sheet, spaced about 1 inch apart.
  • Bake at 325°F (165°C) for 13-15 minutes or until the edges are just lightly golden.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For optimal results, ensure butter is at room temperature, and sift flour and salt together. Store cookies in an airtight container for up to one week.