Cranberry Pistachio Shortbread Cookies

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🍪 Cranberry Pistachio Shortbread Cookies

📝 Description

Cranberry Pistachio Shortbread Cookies are rich, buttery, and delicately crumbly with pops of tart dried cranberries and crunchy pistachios. These cookies balance sweetness and nuttiness beautifully, making them perfect for holidays, tea time, or gifting. Their simple ingredients let the flavors shine, while their elegant look makes them feel extra special.

⏱ Prep & Cook Time

  • Prep Time: 15 minutes

  • Chill Time: 30–60 minutes

  • Bake Time: 12–15 minutes

  • Total Time: ~1 hour

🍽 Servings

  • Makes 20–24 cookies

  • Serving size: 1 cookie

🧾 Ingredients

  • 1 cup (225 g) unsalted butter, softened

  • ½ cup (60 g) powdered sugar

  • 1 teaspoon vanilla extract

  • 2 cups (250 g) all-purpose flour

  • ¼ teaspoon salt

  • ½ cup dried cranberries, chopped

  • ½ cup shelled pistachios, chopped

Optional:

  • 1 tablespoon orange zest (for citrus notes)

  • Extra chopped pistachios or coarse sugar for topping

👩‍🍳 Instructions

  1. Cream Butter & Sugar
    In a large bowl, beat the butter and powdered sugar until smooth and creamy. Mix in vanilla extract.

  2. Add Dry Ingredients
    Gradually add flour and salt. Mix until a soft dough forms—do not overmix.

  3. Fold in Mix-Ins
    Gently fold in chopped cranberries and pistachios (and orange zest if using).

  4. Shape & Chill
    Form dough into a log (or flatten into a disc). Wrap in plastic wrap and refrigerate for at least 30 minutes.

  5. Preheat Oven
    Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.

  6. Slice & Bake
    Slice dough into ¼-inch thick rounds and place on baking sheet.
    Bake for 12–15 minutes, until edges are lightly golden.

  7. Cool
    Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.

⭐ Notes

  • Shortbread cookies should stay pale, not deeply browned.

  • Dough can be frozen for up to 2 months.

  • Flavor improves after a day as ingredients meld.

💡 Tips for Best Results

  • Use room-temperature butter for smooth dough

  • Chop nuts finely for even texture

  • Chill dough to prevent spreading

  • For extra elegance, drizzle with white chocolate after cooling

🧮 Nutritional Information (Approx. per cookie)

  • Calories: 145 kcal

  • Fat: 9 g

  • Carbohydrates: 14 g

  • Sugar: 5 g

  • Protein: 2 g

  • Fiber: 1 g

  • Sodium: 35 mg

(Values may vary depending on ingredients used)

🌱 Benefits

  • Cranberries: Rich in antioxidants and vitamin C

  • Pistachios: Provide healthy fats, protein, and minerals

  • Lower sugar than many cookies

  • Great energy boost in small portions

❓ Q & A

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

Q: Can I make these gluten-free?
A: Absolutely. Use a 1:1 gluten-free flour blend.

Q: How long do they last?
A: Up to 7 days in an airtight container at room temperature.

Q: Can I shape them differently?
A: Yes! Press into a pan and cut into squares, or roll and cut with cookie cutters.

Q: Are these good for gifting?
A: Perfectly—sturdy, elegant, and travel well 🎁

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