These Cranberry Pistachio Shortbread Cookies are buttery, slightly tangy, and beautifully festive—perfect with tea or as a gift 🍪✨
🧈 Ingredients
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ cup dried cranberries (chopped)
- ½ cup pistachios (shelled & chopped)
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Instructions
1. Make the Dough
- In a bowl, cream butter and powdered sugar until light and smooth
- Mix in vanilla extract
- Gradually add flour and salt, mixing until a soft dough forms
2. Add Mix-Ins
- Fold in chopped cranberries and pistachios evenly
3. Shape
- Form dough into a log (about 2–2.5 inches thick)
- Wrap in plastic and chill for 1–2 hours
4. Slice & Bake
- Preheat oven to 180°C (350°F)
- Slice dough into round cookies
- Place on a lined baking tray
5. Bake
- Bake for 12–15 minutes until edges are lightly golden
- Cool completely—they firm up as they cool
🍽️ Optional Finishing Touches
- Dip half in melted white chocolate
- Sprinkle a little sugar on top before baking
- Add orange zest for extra flavor 🍊
💡 Tips
- Don’t overbake—shortbread should stay pale and tender
- Chill dough well to keep cookies from spreading
- Store in an airtight container for up to a week
Buttery, crumbly, and packed with sweet-tart cranberries and crunchy pistachios—these cookies feel bakery-quality at home 😍
If you want, I can give you a no-oven version or turn this into a gift box idea.
