Description
These Cranberry Pistachio Shortbread Cookies are buttery, festive, and filled with the perfect balance of sweet cranberries and nutty pistachios ideal for holiday gifting or afternoon tea.
Ingredients
1 cup (2 sticks) 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: white chocolate for dipping or drizzling
Instructions
1. In a large bowl, beat butter and powdered sugar until light and fluffy. Mix in vanilla extract.
2. Gradually add flour and salt, mixing until just combined. Stir in chopped cranberries and pistachios.
3. Form dough into a log (about 2 inches in diameter). Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
4. Preheat oven to 350°F (175°C). Slice dough into ¼-inch rounds and place on a parchment-lined baking sheet.
5. Bake for 12–14 minutes, or until edges are lightly golden. Cool on a wire rack.
6. Dip or drizzle cooled cookies with melted white chocolate for a festive finish, if desired.
Notes
Chill the dough well — this helps the cookies hold their shape and stay tender.
Add a pinch of orange zest to the dough for a citrusy twist.
For extra crunch, toast pistachios lightly before adding to the dough.
Store in an airtight container for up to 1 week or freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert, Cookies, Holiday Baking
- Method: Creaming, Baking
- Cuisine: American, European
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: Cranberry Pistachio Shortbread Cookies, Holiday Cookies, Festive Shortbread, Christmas Cookies, Pistachio Dessert