Cranberry Pistachio Shortbread Cookies

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Cranberry Pistachio Shortbread Cookies

Overview

Delicate, buttery shortbread cookies studded with tart dried cranberries and crunchy pistachios. These festive cookies are perfect for holidays, cookie exchanges, or gifting — simple to make, visually stunning, and irresistibly rich with a melt-in-your-mouth texture.

 Ingredients

Base Dough

  • 1 cup (226 g) unsalted butter, softened

  • ¾ cup powdered sugar

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

Mix-Ins

  • ¾ cup dried cranberries, roughly chopped

  • ½ cup shelled pistachios, unsalted and chopped

  • ¼ teaspoon salt (optional but recommended)

Instructions

  1. Cream the butter and sugar
    In a large bowl, beat the softened butter and powdered sugar until light and fluffy (about 2–3 minutes).

  2. Add vanilla
    Mix in the vanilla extract until fully incorporated.

  3. Incorporate dry ingredients
    Gradually add the flour (and salt, if using). Mix just until a soft dough forms — do not overmix.

  4. Fold in mix-ins
    Gently fold in the chopped cranberries and pistachios until evenly distributed.

  5. Shape and chill
    Divide dough in half and roll each portion into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).

  6. Preheat oven
    Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.

  7. Slice and bake
    Slice logs into ¼-inch thick rounds. Place cookies 1 inch apart and bake for 12–15 minutes, or until edges are just lightly golden.

  8. Cool
    Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

 Description Notes

  • These cookies are not overly sweet, allowing the buttery flavor to shine.

  • The color contrast of red cranberries and green pistachios makes them ideal for holiday platters.

  • Texture should be tender and crumbly, not crisp.

 Tips for Success

  • Use room-temperature butter for a smooth dough.

  • Chill the dough thoroughly to prevent spreading.

  • For extra elegance, dip half the cookie in melted white or dark chocolate.

  • Store logs in the freezer and slice as needed for fresh-baked cookies anytime.

 Servings

  • Makes 24–30 cookies, depending on thickness

 Nutritional Information (Approx. per cookie)

  • Calories: 120

  • Fat: 7 g

  • Saturated Fat: 4 g

  • Carbohydrates: 14 g

  • Sugar: 6 g

  • Protein: 1.5 g

  • Fiber: 0.5 g

(Values are estimates and will vary by ingredient brands and portion size.)

 Benefits

  • Cranberries provide antioxidants and a pleasant tart contrast.

  • Pistachios add healthy fats, protein, and crunch.

  • Shortbread requires no eggs, making it simpler and suitable for some dietary needs.

 Recipe Q & A

Q: Can I use salted butter?
A: Yes — simply omit the added salt.

Q: Can I substitute another nut?
A: Absolutely. Almonds or pecans work well, but pistachios give the best color and flavor balance.

Q: How long do these cookies keep?
A: Stored in an airtight container, they last up to 1 week at room temperature or 3 months frozen.

Q: Can I make them gluten-free?
A: Yes, substitute a 1:1 gluten-free all-purpose flour blend designed for baking.

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