Here’s a simple, bakery-style recipe for Cranberry Pistachio Shortbread Cookies—buttery, crumbly, and lightly sweet with a festive crunch.
🍪 Cranberry Pistachio Shortbread Cookies
🧈 Ingredients
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries
- 1/2 cup pistachios (unsalted, chopped)
👩🍳 Instructions
1️⃣ Cream butter + sugar
- Beat butter and powdered sugar until light and fluffy (2–3 minutes)
- Mix in vanilla extract
2️⃣ Add dry ingredients
- Stir in flour and salt slowly
- Mix until just combined (don’t overwork the dough)
3️⃣ Fold in mix-ins
- Add dried cranberries and pistachios
- Mix evenly throughout dough
4️⃣ Shape dough
- Form into a log (or press into a flat disk)
- Wrap in plastic wrap
- Chill for at least 1–2 hours (important for texture)
5️⃣ Slice & bake
- Preheat oven to 170°C (340°F)
- Slice into 1/4-inch rounds
- Place on lined baking tray
- Bake for 12–15 minutes, until edges are just lightly golden
6️⃣ Cool
- Let cool on tray for 5 minutes, then transfer to rack
- They firm up as they cool
💡 Tips for perfect shortbread
- Don’t skip chilling—it prevents spreading
- Use good-quality butter for best flavor
- Chop pistachios coarsely for better texture
- For extra flavor: add a pinch of orange zest
⚖️ Result
You get a cookie that is:
- Buttery and crumbly
- Slightly tart (cranberries)
- Nutty and rich (pistachios)
If you want, I can also give you a slice-and-bake version for gifting or a healthier low-sugar variation.