🍪 Cranberry Pistachio Shortbread Cookies
These Cranberry Pistachio Shortbread Cookies are buttery, slightly sweet, with tart cranberries and crunchy pistachios—perfect with tea or coffee. 🌰🍒
🛒 Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup dried cranberries
- ½ cup pistachios, roughly chopped
- Optional: extra sugar for sprinkling
👩🍳 Instructions
- Preheat oven
- Preheat to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Make the dough
- In a large bowl, cream butter and sugar until light and fluffy.
- Mix in vanilla extract.
- Add flour and salt, mixing until dough just comes together.
- Fold in cranberries and pistachios.
- Shape the cookies
- Roll dough into a log (~2 inches in diameter) and wrap in plastic wrap. Chill 30–60 minutes.
- Slice into ¼–½ inch rounds and place on the baking sheet.
- Optional: sprinkle tops with sugar.
- Bake
- Bake 12–15 minutes, until edges are lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
🌟 Tips
- For extra flavor, toast the pistachios lightly before adding to the dough.
- Dough can be made ahead and stored in the fridge for up to 3 days.
- These cookies are rich and buttery, so slice them thin for perfect texture.
✅ They store well in an airtight container for up to a week and freeze beautifully for later treats.
If you want, I can also give you:
- 🍒 A gluten-free cranberry pistachio shortbread version
- ☕ A recipe variation with white chocolate drizzle for holidays
