Cranberry Pistachio Shortbread Cookies are buttery, slightly crumbly cookies with a nice contrast of tart Cranberries and crunchy Pistachios. They’re great for holidays or with tea. 🍪✨
Ingredients
- 1 cup Unsalted butter, softened
- ½ cup Sugar
- 2 cups All-purpose flour
- ½ tsp Salt
- ½ cup dried Cranberries, chopped
- ½ cup shelled Pistachios, roughly chopped
- 1 tsp Vanilla extract
Instructions
1. Cream the butter and sugar
In a bowl, beat the butter and sugar until light and fluffy.
2. Add flavor
Mix in the vanilla extract.
3. Combine dry ingredients
Add flour and salt, mixing until a soft dough forms.
4. Fold in the mix-ins
Stir in chopped cranberries and pistachios.
5. Shape and chill
Form the dough into a log about 2 inches thick, wrap in plastic wrap, and refrigerate at least 1 hour.
6. Slice and bake
- Preheat oven to 175°C (350°F)
- Slice dough into ½-inch cookies
- Place on a baking sheet and bake 12–15 minutes until edges are lightly golden.
7. Cool
Let cookies cool on a rack so they firm up and keep their classic shortbread texture.
✅ Tips for perfect shortbread
- Use room-temperature butter for smooth dough.
- Don’t overmix once flour is added.
- Chill the dough well so the cookies keep their shape.
🍽️ Optional twist: Dip half the cookie in melted Dark chocolate for an extra special finish.
If you want, I can also show you a bakery-style trick that makes shortbread cookies extra tender and melt-in-your-mouth.
