Why You’ll Love This Recipe

Simple Ingredients – Uses pantry staples to create a flavorful cookie.
Perfect Texture – Buttery and tender with a slight crunch from pistachios.
Festive & Beautiful – The red cranberries and green pistachios make them perfect for holidays.
Make-Ahead Friendly – Dough can be prepared in advance and stored.
Versatile – Can be customized with different nuts or dried fruits.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Powdered sugar
All-purpose flour
Salt
Vanilla extract
Dried cranberries, chopped
Pistachios, chopped

Directions

Prepare the Dough:

In a mixing bowl, beat softened butter and powdered sugar until light and creamy.
Mix in vanilla extract.
Add flour and salt, stirring until a soft dough forms.
Fold in chopped cranberries and pistachios until evenly distributed.

Shape & Chill:

Roll the dough into a log about 2 inches in diameter.
Wrap the log in plastic wrap and refrigerate for at least 1 hour to firm up.

Slice & Bake:

Preheat your oven to 350°F (175°C).
Slice the chilled dough into ¼-inch thick rounds.
Place the slices on a baking sheet lined with parchment paper.
Bake for 12–15 minutes or until the edges are lightly golden.

Cool & Serve:

Transfer cookies to a wire rack and let them cool completely.
Enjoy with tea, coffee, or as a sweet snack.

Servings and Timing

Servings: About 24 cookies
Prep Time: 10 minutes
Chilling Time: 1 hour
Bake Time: 12–15 minutes
Total Time: Approximately 1 hour 25 minutes

Variations

Chocolate Twist – Drizzle melted white or dark chocolate over the cookies.
Citrus Flavor – Add a teaspoon of orange or lemon zest for a refreshing twist.
Different Nuts – Swap pistachios for almonds, pecans, or walnuts.
Other Dried Fruits – Use dried cherries, apricots, or raisins instead of cranberries.
Gluten-Free – Substitute all-purpose flour with a gluten-free blend.

Storage & Reheating

Room Temperature: Store in an airtight container for up to 1 week.
Refrigerator: Keep in the fridge for up to 2 weeks for extended freshness.
Freezer (Dough): Wrap the dough log in plastic wrap and freeze for up to 3 months. Slice and bake as needed.
Freezer (Baked Cookies): Store baked cookies in a freezer-safe bag for up to 3 months. Let them thaw at room temperature before serving.

FAQs

1. Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to balance the flavor.

2. Do I have to chill the dough?

Yes, chilling helps the cookies hold their shape and prevents spreading.

3. Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 3 days before baking.

4. Why are my cookies too crumbly?

Over-measuring flour or not enough butter can make them dry. Ensure proper ingredient proportions.

5. Can I make these cookies without nuts?

Yes, simply omit the pistachios or replace them with chocolate chips.

6. How do I get evenly shaped cookies?

Roll the dough evenly and rotate the log occasionally while chilling.

7. Can I add spices to the dough?

Yes, cinnamon or cardamom would pair well with the cranberries and pistachios.

8. Can I make these cookies softer?

Reduce the baking time slightly for a more tender texture.

9. Do these cookies spread while baking?

Not much, but spacing them slightly apart ensures even baking.

10. Can I dip them in chocolate?

Yes! Dip half of each cookie in melted chocolate and let them set for extra indulgence.

Conclusion

Cranberry Pistachio Shortbread Cookies are a delightful treat with a perfect balance of buttery richness, tart cranberries, and crunchy pistachios. Whether for holiday gatherings, gifting, or everyday enjoyment, these cookies are sure to impress. Try different variations to suit your taste and enjoy these easy-to-make, delicious cookies any time of the year!

Cranberry Pistachio Shortbread Cookies

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These Cranberry Pistachio Shortbread Cookies are buttery, crisp, and perfectly sweet with a hint of saltiness. The combination of tart dried cranberries and crunchy pistachios creates a delightful contrast in every bite. They’re easy to make, festive, and perfect for holiday gatherings or a cozy afternoon treat.

Author: Laura
Prep Time: 10min
Cook Time: 12–15 minutes
Total Time: 1 hour 25 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup dried cranberries, chopped
½ cup pistachios, chopped

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Instructions

. Prepare the Dough:

In a bowl, beat softened butter and powdered sugar until light and creamy.
Mix in vanilla extract.
Add flour and salt, stirring until a soft dough forms.
Fold in chopped cranberries and pistachios until evenly distributed.

2. Shape & Chill:

Roll the dough into a log about 2 inches in diameter.
Wrap the log in plastic wrap and refrigerate for at least 1 hour.

3. Slice & Bake:

Preheat the oven to 350°F (175°C).
Slice the chilled dough into ¼-inch thick rounds.
Place slices on a parchment-lined baking sheet.
Bake for 12–15 minutes until the edges are lightly golden.

4. Cool & Serve:

Transfer cookies to a wire rack and let them cool completely.
Enjoy with tea, coffee, or as a sweet snack.

Notes

For a citrus twist, add 1 teaspoon of orange or lemon zest.
Substitute pistachios with almonds, pecans, or walnuts if desired.
Drizzle melted white or dark chocolate for extra indulgence.