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Perfect Cranberry Pistachio Shortbread Cookies Recipe

cranberry pistachio shortbread cookies - featured image

These buttery shortbread cookies are packed with tart dried cranberries and crunchy pistachios, making them a festive and delicious treat perfect for holiday gatherings or gifting.

Ingredients

Scale
  • 1 cup (230g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • Pinch of salt
  • 1/2 cup (75g) chopped dried cranberries
  • 1/2 cup (70g) chopped pistachios

Instructions

  1. In a large bowl, cream together 1 cup (230g) of unsalted butter and 3/4 cup (150g) of granulated sugar until light and fluffy, about 2-3 minutes.
  2. Add 1 teaspoon (5ml) of vanilla extract and mix until combined.
  3. Gradually add 2 cups (250g) of all-purpose flour and a pinch of salt, mixing until the dough comes together. It will be crumbly at first, but keep mixing—it’ll form a cohesive dough.
  4. Fold in 1/2 cup (75g) of chopped dried cranberries and 1/2 cup (70g) of chopped pistachios until evenly distributed.
  5. Divide the dough in half, shape each portion into a log (about 2 inches in diameter), and wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
  8. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

[‘Chilling the dough is essential to prevent spreading.’, ‘Use high-quality butter and vanilla extract for the best flavor.’, ‘Freeze dough logs for up to 3 months and bake fresh as needed.’, ‘Add orange zest for a citrusy twist.’]

Nutrition

Keywords: cranberry pistachio cookies, shortbread cookies, holiday cookies, festive dessert, easy cookie recipe