Pistachio Cranberry Shortbread Cookies Recipe
These Pistachio Cranberry Shortbread Cookies are buttery, crisp, and filled with festive flavors. Tart dried cranberries, crunchy pistachios, and a hint of vanilla create a classic slice-and-bake cookie that's perfect for holiday cookie trays, gift boxes, or everyday baking. The cookies have a delicate melt-in-your-mouth texture with bursts of sweet-tart fruit and nutty crunch.
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Calories: 175kcal
Servings: 24 Cookies
Equipment
- Electric mixer
- Rubber spatula
- Plastic Wrap
- Sharp Knife
- Cooling Rack
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¾ cup shelled pistachios finely chopped
- ½ cup dried cranberries chopped
- 1 teaspoon vanilla extract optional
- ¼ teaspoon salt optional
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Add the powdered sugar and continue mixing until light and fluffy.
- Add the flour and mix gently until a soft dough begins to form.
- Fold in the chopped pistachios and dried cranberries until evenly distributed throughout the dough.
- Gather the dough together and shape it into a log. Wrap tightly and chill until firm.
- Slice the chilled dough into even rounds about ¼-inch thick.
- Arrange the cookie slices on the prepared baking sheet, leaving a little space between each one.
- Bake for 10–12 minutes, or until the edges are just lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition
Calories: 175kcal