These Cranberry Pistachio Shortbread Cookies are a perfect combination of buttery, crumbly texture with bursts of sweet dried cranberries and crunchy pistachios. They’re simple to make, yet so festive and delicious, making them the perfect treat for holiday gatherings or an anytime indulgence.
Servings & Timing
- Yield: 24–30 cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10–12 minutes
- Total Time: 1 hour
Nutritional Info (Per Cookie – Approximate)
- Calories: 150
- Fat: 9g
- Carbohydrates: 18g
- Sugar: 7g
- Protein: 2g
(Values may vary based on portion size and ingredients used.)
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp vanilla extract
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped
How to Make Cranberry Pistachio Shortbread Cookies
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Prepare the Dough:
In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is smooth and creamy. Add the vanilla extract and mix well.
Gradually add the flour and salt, mixing until a soft dough forms. The dough should be slightly crumbly but come together when pressed. -
Fold in Cranberries and Pistachios:
Gently fold in the chopped cranberries and pistachios, making sure they are evenly distributed throughout the dough. -
Chill the Dough:
Shape the dough into a log or flatten it into a disc and wrap it in plastic wrap. Refrigerate for 30 minutes to make the dough easier to slice and handle. -
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. -
Shape and Bake the Cookies:
If you shaped the dough into a log, slice it into ¼-inch thick rounds. If you flattened it into a disc, roll it out on a floured surface to about ¼-inch thickness and cut out desired shapes using cookie cutters.
Place the cookies on the prepared baking sheet, leaving some space between each one. Bake for 10–12 minutes, or until the edges of the cookies are lightly golden. -
Cool and Serve:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these deliciously buttery cookies with a cup of tea or coffee!
Storage Instructions
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer: These cookies freeze beautifully. Freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Q: Can I use other nuts?
A: Yes! You can substitute pistachios with other nuts like almonds, walnuts, or pecans if you prefer.
Q: Can I add other dried fruits?
A: Absolutely! Dried cherries, apricots, or raisins would make great substitutions or additions to this recipe.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough in advance and refrigerate it for up to 2 days or freeze it for up to 1 month. Just thaw and slice before baking.
Q: Can I use salted butter instead of unsalted?
A: It’s best to use unsalted butter in this recipe to control the salt content, but if you use salted butter, reduce the added salt in the recipe by half.
Conclusion
These Cranberry Pistachio Shortbread Cookies are buttery, crisp, and packed with festive flavors. The combination of sweet dried cranberries and crunchy pistachios makes them an irresistible treat for any occasion. Whether you’re serving them at a holiday gathering or enjoying them with your morning coffee, they’re sure to be a hit!
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