Here’s a buttery, festive, and slightly crunchy Cranberry Pistachio Shortbread Cookies recipe—perfect for holidays or tea-time treats.
🍪 Cranberry Pistachio Shortbread Cookies
🛒 Ingredients (makes ~20–24 cookies)
- 1 cup (225g) unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped
👩🍳 Instructions
1. Cream butter and sugar
- In a bowl, beat butter and powdered sugar until light and fluffy.
- Mix in vanilla extract.
2. Add dry ingredients
- Gradually add flour and salt → mix until a soft dough forms.
3. Fold in mix-ins
- Stir in chopped cranberries and pistachios evenly.
4. Shape the dough
- Divide dough in half and roll into logs (about 2 inches thick).
- Wrap in plastic wrap and chill at least 1 hour (important for slicing).
5. Slice and bake
- Preheat oven to 350°F (175°C)
- Slice dough into ¼-inch thick rounds
- Place on a lined baking sheet
6. Bake
- Bake 12–15 minutes until edges are lightly golden
- Let cool on rack
🍽️ Optional finishing touches
- Dip half in melted white chocolate
- Sprinkle with extra crushed pistachios
- Dust lightly with powdered sugar
🔥 Tips for best results
- Use softened butter, not melted
- Chill dough well → prevents spreading
- Don’t overbake—shortbread should stay pale with lightly golden edges
🌟 Flavor profile
- Buttery and crumbly
- Sweet-tart bursts from cranberries
- Crunchy, nutty pistachios
If you want, I can give you a no-chill quick version or a 3-ingredient simplified shortbread base to save time.
