🍪 Cranberry Pistachio Shortbread Cookies
Buttery, crumbly, and filled with sweet-tart cranberries and crunchy pistachios—these cookies are perfect for holidays or tea time.
🥄 Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
👩‍🍳 Instructions
1. Cream butter & sugar
- Beat butter and powdered sugar until light and smooth
- Mix in vanilla
2. Add dry ingredients
- Gradually mix in flour and salt until a soft dough forms
3. Fold in extras
- Stir in cranberries and pistachios evenly
4. Shape & chill
- Roll dough into a log (about 2–3 inches thick)
- Wrap and refrigerate for 1–2 hours
5. Slice & bake
- Preheat oven to 325°F (165°C)
- Slice into 1/4-inch rounds
- Place on baking sheet
6. Bake
- Bake for 12–15 minutes until edges are lightly golden
7. Cool & enjoy
- Let cool completely—they firm up as they cool
đź’ˇ Tips
- Don’t overbake—shortbread should stay pale and tender
- Add a drizzle of white chocolate for a festive touch
- Store in an airtight container for up to a week
🟡 What makes them special
- Buttery melt-in-your-mouth texture
- Sweet + tart cranberries
- Crunchy, nutty pistachios
If you want, I can give you a 3-ingredient shortcut shortbread version or a healthier low-sugar twist.
