🍪 Cranberry Pistachio Shortbread Cookies
Buttery, crumbly, and slightly sweet with pops of tart cranberry and crunchy pistachios—these look beautiful and taste even better.
🧾 Ingredients
- 1 cup (225 g) butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup dried cranberries (chopped)
- ½ cup pistachios (shelled, roughly chopped)
- 1 tsp vanilla extract
🔥 Instructions
- Cream butter & sugar
- Beat butter and powdered sugar until smooth and fluffy
- Mix in vanilla
- Add dry ingredients
- Stir in flour and salt until a soft dough forms
- Fold in extras
- Add cranberries and pistachios evenly
- Shape the dough
- Roll into a log (about 2–2.5 inches thick)
- Wrap in plastic and chill for at least 1 hour
- Slice & bake
- Preheat oven to 170°C (340°F)
- Slice into rounds and place on a baking tray
- Bake
- Bake 12–15 minutes
- Edges should be lightly golden (don’t overbake)
- Cool
- Let cookies cool completely—they firm up as they cool
🌟 Tips for perfect shortbread
- Chill the dough well—it helps keep the shape
- Don’t overmix after adding flour (keeps them tender)
- Use good-quality butter for best flavor
😋 Variations
- Dip half the cookie in melted chocolate 🍫
- Add orange zest for a citrus twist
- Replace pistachios with almonds or walnuts
🍵 Serve with
- Tea or coffee
- Great for gifting or festive occasions
If you want, I can give you a no-chill quick version or a healthier version with less sugar and butter 👍
