Cranberry Pistachio Shortbread Cookies are a rich, buttery treat with a perfect balance of tart cranberries and nutty pistachios. Here’s a simple, reliable recipe you can follow:
🧈 Ingredients
- 1 cup (225g) unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup dried cranberries (chopped)
- ½ cup pistachios (shelled, chopped)
- 1 tsp vanilla extract
🍪 Instructions
1. Cream the butter & sugar
In a bowl, beat the butter and powdered sugar until light and fluffy.
2. Add vanilla
Mix in the vanilla extract.
3. Combine dry ingredients
In a separate bowl, whisk flour and salt, then gradually mix into the butter mixture until a soft dough forms.
4. Fold in cranberries & pistachios
Gently mix until evenly distributed.
5. Shape the dough
Form into a log (about 2–2.5 inches thick), wrap in plastic, and chill for at least 1–2 hours (or until firm).
6. Slice & bake
- Preheat oven to 170°C (340°F)
- Slice into ¼-inch rounds
- Place on a lined baking tray
- Bake for 12–15 minutes, until edges are lightly golden
7. Cool & serve
Let them cool completely—they firm up as they cool.
✨ Tips
- For extra flavor, add a little orange zest.
- Lightly toast pistachios before mixing for a deeper nutty taste.
- You can dip half the cookie in melted white or dark chocolate for a festive touch.
If you want, I can give you a bakery-style version (extra tender and melt-in-your-mouth) or a healthier variation.
