Here’s a clean, reliable version of Cranberry & Pistachio Shortbread Cookies—no fluff, just a solid recipe that works.
🍪 Cranberry & Pistachio Shortbread Cookies
🧾 Ingredients
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) sugar
- 2 cups (250g) all-purpose flour
- ½ cup dried cranberries (chopped)
- ½ cup pistachios (shelled, roughly chopped)
- ½ tsp vanilla extract (optional)
- Pinch of salt
👩🍳 Instructions
1. Cream butter & sugar
Beat butter and sugar until smooth and slightly fluffy (not too airy).
2. Add flavor
Mix in vanilla and salt.
3. Add flour
Gradually add flour and mix until it forms a soft dough.
4. Fold in extras
Gently mix in cranberries and pistachios.
5. Shape
- Roll dough into a log (like a cylinder)
- Wrap in plastic and chill for 30–60 minutes
6. Slice & bake
- Slice into rounds (~½ inch thick)
- Place on baking tray
- Bake at 170°C (340°F) for 12–15 minutes
👉 Edges should be lightly golden, not browned too much.
❄️ Optional finishing
- Sprinkle sugar on top before baking
- Dip half in melted chocolate after cooling
💡 Tips for perfect shortbread
- Don’t overmix (keeps texture tender)
- Chill dough (helps shape + prevents spreading)
- Use good butter—it’s the main flavor
🧠 What makes these special
- Cranberries → slight tartness
- Pistachios → crunch + nutty flavor
- Shortbread base → buttery, crumbly texture
🧾 Storage
- Airtight container: up to 1 week
- Freeze dough or baked cookies for longer storage
If you want, I can give you:
- an eggless version
- or a bakery-style upgrade (extra soft or extra crisp) depending on your preference
