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This cranberry and pistachio sable shortbread recipe has been my holiday baking staple for years. The perfect balance of sandy texture with the brightness of cranberries and the richness of pistachios makes these cookies impossible to resist.
I first made these sables during a holiday cookie exchange where they quickly became the most requested recipe. Now they're a tradition in our home, with my children helping to roll the logs in sparkling sugar before slicing.
Ingredients
- Softened butter: The foundation of any great shortbread use the highest quality you can find for superior flavor
- Sugar: Just enough to sweeten without overpowering the delicate butter taste
- Vanilla Extract: Adds warmth and depth to the cookie base
- Flaky sea salt: Creates perfect savory balance to the sweet elements
- All purpose flour: Provides the sandy signature texture of sables
- Dried cranberries: Adds tartness and chewy texture choose ones without added sugar if possible
- Chopped pistachios: Brings nutty flavor and beautiful green color look for unsalted to control overall saltiness
- Sanding sugar: Creates a sparkling finish and slight crunch on the edges
Step-by-Step Instructions
- Cream the Butter:
- Begin with softened butter and beat for a full 2-3 minutes until lightened in color and fluffy. This step incorporates air which is crucial for the perfect texture so do not rush this process.
- Add Sugar:
- Continue beating after adding sugar for a full minute to create a light base. The mixture should look pale and fluffy which will give your cookies their melt in your mouth quality.
- Incorporate Flavorings:
- Add the vanilla and sea salt with a brief mix to distribute evenly. The sea salt is what gives these cookies their sophisticated flavor profile so do not substitute with regular table salt if possible.
- Mix in Dry Ingredients:
- Add flour and mix until almost combined then add cranberries and pistachios until just incorporated. The mixture will look very sandy and that is exactly what you want for authentic sables.
- Form and Chill Logs:
- Shape dough into two logs and roll in sanding sugar for sparkle and crunch. Wrap and refrigerate for at least one hour which allows the flavors to develop and makes slicing cleaner.
- Slice and Bake:
- Cut chilled logs into 12 equal slices per log and bake at 325°F for approximately 18 minutes rotating pans halfway through. Look for barely golden undersides as an indicator of doneness.
- Cool and Store:
- Allow cookies to rest on the baking sheet for 2 minutes before transferring to a wire rack. This brief resting period prevents breakage since sables are delicate when hot.
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My absolute favorite thing about these cookies is the texture contrast between the sandy shortbread and the chewy cranberries. I discovered this recipe during a Christmas in Paris where I became obsessed with French sables and spent months perfecting my version with these festive additions.
Make Ahead Magic
The beauty of sable cookies lies in their versatility for advance preparation. You can prepare the dough logs and freeze them for up to three months wrapped tightly in plastic wrap and then foil. When ready to bake simply thaw in the refrigerator overnight and proceed with slicing and baking. This makes them perfect for unexpected holiday guests or last minute gift needs. Having a few logs in the freezer has saved my holiday entertaining more than once.
Perfect Pairings
These shortbreads shine when served alongside the right beverage. For afternoon tea try pairing with Earl Grey which complements the vanilla notes beautifully. For evening gatherings a glass of dessert wine like Sauternes brings out the nuttiness of the pistachios. My family tradition includes serving these with hot chocolate on Christmas Eve which delights both children and adults.
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Troubleshooting Tips
If your dough seems too crumbly to form into logs the solution is simple. Add an additional tablespoon of softened butter as mentioned in the recipe. The texture of sable dough is naturally sandy but should hold together when pressed. Room temperature ingredients are crucial for proper incorporation so plan ahead and leave butter out for at least an hour before beginning.
Frequently Asked Questions
- → What makes sable cookies unique?
Sable cookies are known for their sandy texture and buttery flavor, achieved by using a high ratio of butter to other ingredients.
- → Can I substitute cranberries or pistachios?
Yes, you can substitute cranberries with other dried fruits like cherries or apricots, and pistachios with nuts like almonds or pecans.
- → How do I ensure the dough holds together?
If the dough seems too crumbly, add a tablespoon of softened butter to help it come together.
- → How should I store these cookies?
Store the cookies in a covered container at room temperature for up to two weeks.
- → Can I prepare the dough ahead of time?
Yes, the dough can be refrigerated for several days before slicing and baking.
- → Why should I chill the dough before baking?
Chilling helps the dough firm up, making it easier to slice and helps prevent spreading during baking.