Description
These buttery cranberry pistachio shortbread cookies are the ultimate festive treat, combining dried cranberries, crunchy pistachios, and classic shortbread texture. Perfect for holiday cookie trays, edible gifts, or afternoon tea, this slice-and-bake recipe is easy, freezer-friendly, and packed with nostalgic flavor. Includes tips on serving, storing, and variations.
Ingredients
1 cup unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries
1/2 cup shelled pistachios
Instructions
1. Beat the unsalted butter and powdered sugar together until smooth and fluffy.
2. Mix in the vanilla extract. Gradually add the flour and salt until just combined.
3. Fold in the dried cranberries and shelled pistachios until evenly distributed.
4. Divide the dough into two logs, about 1.5 inches in diameter. Wrap and chill for at least 2 hours.
5. Preheat oven to 350°F. Slice logs into 1/4-inch rounds and place on a parchment-lined baking sheet.
6. Bake for 12 to 14 minutes, until edges are lightly golden.
7. Cool completely on a wire rack before storing or serving.
Notes
This dough is slice-and-bake friendly, perfect for make-ahead convenience.
You can freeze the raw logs or the baked cookies for up to 2 months.
Optional: dip cooled cookies in melted dark or white chocolate for an extra festive twist.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg