Here’s a delightful recipe for Cranberry Pistachio Shortbread Cookies—buttery, crumbly, and studded with tart cranberries and crunchy pistachios. Perfect with tea or coffee, or as a festive treat.
Cranberry Pistachio Shortbread Cookies
Ingredients (Makes ~24 cookies)
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/2 cup (60 g) dried cranberries, chopped
- 1/2 cup (60 g) shelled pistachios, chopped
Instructions
- Preheat oven
- Preheat to 325°F (160°C) and line a baking sheet with parchment paper.
- Cream butter and sugar
- In a large bowl, beat the butter and powdered sugar until light and fluffy.
- Mix in salt and vanilla extract.
- Add flour
- Gradually mix in the flour until the dough comes together.
- Fold in cranberries and pistachios
- Gently fold in chopped cranberries and pistachios until evenly distributed.
- Shape the cookies
- Roll dough into a log about 2 inches in diameter, wrap in plastic, and chill for 30–60 minutes.
- Slice the chilled log into 1/4–1/2 inch thick rounds and place on the prepared baking sheet.
- Bake
- Bake 18–22 minutes, until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Shortbread
- Chill the dough: helps cookies hold their shape and makes slicing easier.
- Don’t overbake: shortbread should remain pale and tender, slightly golden at the edges.
- Variations: drizzle melted white chocolate over cooled cookies for a festive touch.
These cookies are rich, crumbly, and full of flavor, with the tart cranberries balancing the buttery shortbread and the pistachios adding crunch.
I can also give a one-bowl shortcut version that skips chilling and still tastes amazing, if you want it.
Do you want me to do that?
