Cranberry Pistachio Shortbread Cookies
Easy, buttery, festive cookies!
Ingredients
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1 cup unsalted butter, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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2 cups all-purpose flour
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¼ tsp salt
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½ cup dried cranberries, chopped
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½ cup pistachios, chopped
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Optional: zest of 1 orange
Instructions
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Cream butter & sugar
Beat softened butter and powdered sugar until light and creamy. Mix in vanilla (and orange zest if using). -
Add dry ingredients
Add flour and salt. Mix gently until a soft dough forms. -
Fold in add-ins
Stir in chopped cranberries and pistachios. -
Shape the dough
Form the dough into a log (about 2 inches thick). Wrap in plastic wrap and chill for 1–2 hours until firm. -
Slice & bake
Preheat oven to 325°F (165°C). Slice the chilled log into ½-inch thick cookies. Place on a baking sheet lined with parchment. -
Bake
Bake for 12–15 minutes, or until edges are slightly golden.
Cool completely before serving.
Tips
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For extra flavor, dip half of each cookie in melted white chocolate.
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Dough freezes perfectly — just slice and bake whenever needed.
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Q&A
Q: My dough seems crumbly — what should I do?
A: Press it together with your hands. Shortbread dough is naturally crumbly but comes together with light kneading. If still too dry, add 1 tsp milk.
Q: Can I use salted butter?
A: Yes, but reduce added salt to a tiny pinch.
Q: Can I make these cookies ahead?
A: Yes! Make the dough and freeze the log for up to 2 months. Slice and bake straight from the freezer.
Q: How do I make them more festive?
A: Dip one side in melted white chocolate and sprinkle chopped pistachios on top.
Q: Can I replace pistachios?
A: You can use almonds, pecans, or leave nuts out entirely.