Here’s a delightful recipe for Cranberry Pistachio Shortbread Cookies—buttery, crumbly, and studded with tart cranberries and nutty pistachios.
🍪 Cranberry Pistachio Shortbread Cookies
Ingredients (makes ~24 cookies)
- 1 cup (225 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries, chopped if large
- ½ cup shelled pistachios, roughly chopped
Instructions
- Preheat oven:
- 325°F (160°C). Line a baking sheet with parchment paper.
- Make the dough:
- In a large bowl, cream butter and powdered sugar until light and fluffy.
- Mix in vanilla.
- Sift in flour and salt, then fold until just combined.
- Gently stir in cranberries and pistachios.
- Shape the cookies:
- Roll dough into a log (~2 inches / 5 cm diameter) and wrap in plastic wrap. Chill for 30 minutes.
- Slice into ¼–½ inch thick rounds and place on baking sheet about 1 inch apart.
- Bake:
- 18–22 minutes, until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Optional:
- Dust with powdered sugar once cooled for a festive touch.
💡 Tips
- Chill the dough before slicing to keep cookies from spreading too much.
- Use unsweetened cranberries if you prefer less sweetness.
- Pistachios can be lightly toasted for extra flavor.
- Store in an airtight container for up to 1 week, or freeze for longer storage.
If you want, I can also give a gluten-free version with almond flour that’s just as buttery and crumbly. Do you want that version?
