Description
Buttery, crisp shortbread cookies studded with tart cranberries and crunchy pistachios a festive, elegant treat perfect for the holidays or any special occasion.
Ingredients
1 cup unsalted butter, softened
3/4 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, chopped
Optional: melted white chocolate for drizzle or dipping
Instructions
1. In a large bowl, cream together butter and powdered sugar until smooth and fluffy.
2. Mix in vanilla extract.
3. Add flour and salt, stirring until dough just comes together.
4. Fold in chopped cranberries and pistachios.
5. Shape dough into two logs, about 2 inches in diameter, and wrap tightly in plastic wrap. Chill for at least 1 hour, or until firm.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Slice dough into 1/4-inch rounds and place 2 inches apart on prepared baking sheets.
8. Bake for 12–14 minutes, or until edges are lightly golden.
9. Cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Optional: drizzle or dip cooled cookies with melted white chocolate for a decorative finish.
Notes
For a more vibrant look, use roasted unsalted pistachios and finely chop cranberries.
The dough can be frozen for up to 3 months — simply slice and bake from frozen.
These cookies make beautiful edible gifts for the holidays!
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cranberry pistachio shortbread, holiday cookies, shortbread recipe, pistachio cookies