Delicious Cranberry Pistachio Shortbread Cookies: 10 Tips
Buttery shortbread cookies infused with tart cranberries and savory pistachios — a festive, elegant delight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 30 cookies
- Category: Cookies, Holiday
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
¾ cup sugar
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp salt
½ cup dried cranberries
½ cup pistachios, shelled and roughly chopped
Instructions
1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Cream together softened butter and sugar until light and fluffy; add vanilla extract.
3. Gradually blend in flour and salt until fully combined.
4. Fold in chopped cranberries and pistachios.
5. Roll dough into a log, wrap in plastic wrap, and refrigerate for 1 hour.
6. Slice into ¼-inch rounds and place on prepared baking sheet.
7. Bake for 18–20 minutes or until edges are lightly golden.
8. Cool on wire rack before serving or storing.
Notes
Use only dried cranberries to maintain proper texture.
Refrigerate dough thoroughly to ensure cookies don’t spread.
Press any loose pistachios back into dough before baking.