Cranberry Pistachio Slice & Bake Shortbread Cookies

Description

These Cranberry Pistachio Slice & Bake Shortbread Cookies are rich, buttery, and wonderfully crisp with every bite. Filled with tart dried cranberries and crunchy pistachios, these elegant cookies are perfect for holidays, afternoon tea, edible gifts, or anytime you want a simple make-ahead treat. The dough can be prepared in advance, chilled, and sliced whenever you’re ready to bake.

Ingredients

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (90 g) powdered sugar
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• ¼ teaspoon salt
• ½ cup chopped pistachios
• ½ cup dried cranberries, chopped
• 1 teaspoon orange zest (optional)

Instructions

Step 1: Make the Dough

• In a large mixing bowl, beat the softened butter until creamy.
• Add powdered sugar and beat until light and fluffy.
• Mix in the vanilla extract.

Step 2: Add Dry Ingredients

• Gradually mix in the flour and salt until a soft dough forms.
• Fold in the chopped pistachios, cranberries, and orange zest if using.

Step 3: Shape the Logs

• Divide the dough into two portions.
• Roll each portion into a log about 2 inches (5 cm) in diameter.
• Wrap tightly in plastic wrap.

Step 4: Chill

• Refrigerate for at least 2 hours, or freeze for 30–45 minutes, until firm.

Step 5: Slice

• Preheat the oven to 350°F (175°C).
• Slice the chilled dough into ¼-inch (6 mm) thick rounds.

Step 6: Bake

• Arrange the cookies on a parchment-lined baking tray, leaving a little space between them.
• Bake for 12–15 minutes, or until the edges are just beginning to turn golden.

Step 7: Cool

• Let the cookies cool on the baking sheet for 5 minutes.
• Transfer to a wire rack to cool completely.

Tips

• Chill the dough thoroughly for neat, even slices.
• Do not overmix after adding the flour to keep the cookies tender.
• Toast the pistachios lightly before adding them for extra flavor.
• Store in an airtight container for up to one week.
• Freeze the unbaked dough logs for up to 3 months.

Q & A

Q1: Can I make the dough ahead of time?

Yes. The dough can be refrigerated for up to 3 days or frozen for 3 months.

Q2: Can I use salted butter?

Yes, but reduce or omit the added salt in the recipe.

Q3: Why are my cookies crumbly?

Shortbread is naturally crumbly. Be sure to measure the flour accurately and avoid overbaking.

Q4: Can I substitute other nuts?

Absolutely! Almonds, pecans, walnuts, or macadamia nuts work well.

Q5: Can I add chocolate?

Yes. White chocolate chips or a drizzle of melted dark or white chocolate make a delicious variation.

Q6: How should I store these cookies?

Keep them in an airtight container at room temperature for up to 1 week, or freeze the baked cookies for up to 2 months.