Cranberry Pistachio Shortbread Cookies
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.
- 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
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.
