Here’s a simple and delicious recipe for Cranberry Pistachio Shortbread Cookies that balances buttery richness with a nutty, fruity twist. 🍪
Ingredients (makes ~24 cookies)
- 1 cup (225 g) Unsalted Butter, softened
- ½ cup (100 g) Granulated Sugar
- 2 cups (250 g) All-Purpose Flour
- ¼ teaspoon Salt
- ½ cup (60 g) Dried Cranberries, chopped
- ½ cup (60 g) Pistachios, shelled and chopped
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add vanilla extract and mix until combined.
- Sift in flour and salt, then gently mix until dough forms.
- Fold in cranberries and pistachios.
- Shape the dough into a log (about 2 inches in diameter), wrap in plastic, and chill for 30 minutes.
- Slice the log into ½-inch rounds and place them on the baking sheet about 1 inch apart.
- Bake for 12–15 minutes or until edges are lightly golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for extra flavor
- Toast the pistachios lightly for a deeper nutty flavor.
- Sprinkle a tiny pinch of coarse sugar on top before baking for a sparkling finish.
- For a festive touch, drizzle with melted white chocolate once cooled.
These cookies are buttery, crisp, and perfectly balanced—great for holidays or gifting in tins.
If you want, I can also give you a shortcut version that makes them chewy instead of crisp without changing the flavor. 🍪
