Ingredients Needed
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
½ cup dried cranberries, chopped
½ cup pistachios, chopped
1 teaspoon vanilla extract
½ teaspoon salt
How to Make Our Cranberry Pistachio Shortbread Cookies
Step 1: Make the Dough
In a large bowl, cream together butter and powdered sugar until light and fluffy.
Add vanilla extract and salt, mix well.
Gradually add flour and mix on low speed until a soft dough forms.
Step 2: Add Mix-Ins
Fold in chopped cranberries and pistachios until evenly distributed.
Step 3: Shape & Chill
Divide dough into two portions.
Roll each into a log (about 2 inches thick).
Wrap tightly and refrigerate for at least 1 hour (or overnight).
Step 4: Slice
Preheat oven to 350°F (175°C).
Slice dough into ¼-inch thick rounds.
Step 5: Bake
Place cookies on a lined baking sheet with space between them.
Bake for 12–15 minutes until edges are lightly golden.
Step 6: Cool
Let cookies cool slightly on the tray, then transfer to a wire rack.
Storage & Serving Suggestions
- Store in airtight container for up to 1 week
- Freeze dough logs for up to 2 months
- Serve with tea, coffee, or as holiday treats
- Dust with powdered sugar for extra elegance
Tips & FAQs
Why chill the dough?
It firms up the butter, making slicing easier and preventing spreading.
Can I use other nuts?
Yes, almonds or walnuts work well.
Can I make them softer?
Slightly underbake for a softer center.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend.
