Here’s a buttery, festive recipe for Cranberry Pistachio Shortbread Cookies — crisp, tender, and slightly sweet with pops of tart cranberry and crunchy pistachio ❤️💚
🍪 Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
🔪 Instructions
1️⃣ Cream the Butter
Beat butter and powdered sugar until light and smooth.
Mix in vanilla extract.
2️⃣ Add Dry Ingredients
Gradually add flour and salt. Mix just until combined (don’t overwork the dough).
3️⃣ Fold in Cranberries & Pistachios
Gently mix in chopped cranberries and pistachios until evenly distributed.
4️⃣ Shape & Chill
Form dough into a log (about 2 inches thick).
Wrap in plastic wrap and chill for at least 1 hour (or until firm).
5️⃣ Slice & Bake
- Preheat oven to 350°F (175°C)
- Slice into 1/4-inch rounds
- Place on parchment-lined baking sheet
- Bake 12–15 minutes, until edges are lightly golden
Cool completely before serving.
✨ Optional Finishing Touches
- Dip half in melted white chocolate
- Sprinkle with extra crushed pistachios
- Add a tiny pinch of orange zest for brightness
💡 Storage
Store in an airtight container for up to 1 week — flavor actually improves after a day.
If you’d like, I can also give you:
• A slice-and-bake freezer version
• A gluten-free option
• A bakery-style melt-in-your-mouth variation
