🍪 Cranberry Pistachio Shortbread Cookies
Buttery, nutty, and dotted with festive red cranberries—these cookies are holiday-perfect or year-round treats!
✨ Ingredients:
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
½ tsp salt
½ tsp vanilla extract
½ cup dried cranberries, chopped
½ cup pistachios, chopped
🔪 Instructions:
1️⃣ Preheat
Set your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2️⃣ Cream the Butter & Sugar
In a large bowl, cream the butter and powdered sugar together using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
3️⃣ Add Flour & Salt
Mix in the flour and salt gradually until a soft dough forms. It may look a little crumbly at first—just keep mixing until it comes together.
4️⃣ Add Flavor
Stir in the vanilla extract, then fold in the chopped cranberries and pistachios until evenly distributed.
5️⃣ Shape & Bake
Roll out the dough to about ½-inch thickness and cut into your favorite shapes (classic rounds or festive cookie cutters).
Place cookies on your prepared baking sheet.
Bake for 18–20 minutes, or until edges are just lightly golden.
❄️ Cool & Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. These cookies get even better after a day!
🌟 Tips & Variations:
Chill the dough for 30 minutes if it’s too soft to roll out.
Add orange zest for a citrusy twist.
Dip half the cookie in white chocolate for extra flair.
Make ahead and freeze the dough—slice and bake as needed!
🫶 Perfect For:
Holiday cookie trays
Gifting (they pack and ship well!)
Afternoon tea
Anytime you want a buttery, fruit-nut delight!