Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies

Ingredients (Makes ~24 cookies)

• 1 cup (226 g) unsalted butter, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• ¼ tsp salt

• 2 cups all-purpose flour

• ½ cup dried cranberries, chopped

• ½ cup pistachios, shelled & chopped

Instructions

1. Cream Butter & Sugar
   Beat butter and powdered sugar until smooth and creamy. Mix in vanilla and salt.

2. Add Flour
   Gradually add flour and mix just until a soft dough forms (don’t overmix).

3. Fold in Mix-ins
   Gently fold in cranberries and pistachios.

4. Shape & Chill
   Divide dough in half. Shape into 2 logs (about 2 inches thick).
   Wrap tightly and refrigerate at least 1 hour (or up to 2 days).

5. Slice & Bake
   Preheat oven to 325°F (165°C).
   Slice logs into ½-inch rounds and place on a lined baking tray.

6. Bake
   Bake for 14–16 minutes, until edges are just lightly golden.

7. Cool
   Let cookies cool on the tray for 5 minutes, then transfer to a rack.

Optional Finishes

• Dip half the cookie in melted white or dark chocolate

• Sprinkle with extra chopped pistachios

• Dust lightly with powdered sugar

Q & A

Q: Can I use salted butter?
A: Yes — just skip the added salt.

Q: Can I freeze the dough?
A: Absolutely. Freeze logs up to 2 months. Slice and bake straight from frozen (add 1–2 minutes).

Q: Why powdered sugar instead of granulated?
A: Powdered sugar gives shortbread its tender, melt-in-mouth texture.

Q: Can I make these gluten-free?
A: Yes, use a 1:1 gluten-free all-purpose flour.

Q: How do I store them?
A: Store in an airtight container at room temperature for up to 7 days.