Cranberry Pistachio Shortbread Cookies Recipe
Buttery shortbread cookies filled with chewy dried cranberries and crunchy pistachios. These festive cookies are elegant, easy to make ahead, and perfect for holiday gifting or enjoying with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes (includes chilling)
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- ¾ 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
- Optional: extra sugar for rolling edges or melted white chocolate for drizzling
Instructions
- Cream butter and powdered sugar in a large bowl until smooth and fluffy. Mix in vanilla extract.
- Gradually add flour and salt, mixing until dough just comes together.
- Fold in cranberries and pistachios until evenly distributed.
- Divide dough into two logs about 1.5–2 inches in diameter. Wrap in plastic wrap and chill for at least 2 hours until firm.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Slice chilled dough into ¼-inch thick rounds and place on baking sheet.
- Bake 12–15 minutes, until edges are lightly golden. Cool on pan, then transfer to wire rack.
- Optional: roll edges of dough logs in sugar before slicing, or drizzle cooled cookies with melted white chocolate.
Notes
- Add orange zest to the dough for a citrusy twist.
- Dip cookies in dark or white chocolate and sprinkle with pistachios for a festive finish.
- Swap pistachios with almonds or pecans if desired.
- Press dough into a pan and cut into bars for a rustic version.
- Dough and baked cookies both freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
