Description
Cranberry Pistachio Shortbread Cookies are buttery, crisp, and beautifully festive—these cookies make the perfect holiday treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries, finely chopped
- ½ cup pistachios, finely chopped
Instructions
- In a large bowl, cream butter and powdered sugar until smooth and fluffy.
- Add vanilla extract and mix until combined.
- Stir in flour and salt until dough forms. Fold in cranberries and pistachios.
- Shape dough into two logs (about 2 inches in diameter). Wrap in plastic wrap and refrigerate for at least 1 hour, or freeze for 20 minutes to firm up quickly.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice logs into ¼-inch rounds and place on prepared baking sheets.
- Bake 10–12 minutes, until edges are lightly golden. Cool on racks before serving.
Notes
- Chill time helps the cookies hold their shape during baking.
- Use finely chopped dried cranberries for even distribution in the dough.
- For thinner cookies, roll the logs a bit thinner before slicing.
- Store in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 6 g
- Sodium: 25 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: Cranberry Pistachio Shortbread Cookies, Cranberry Shortbread, Pistachio Cookies, Holiday Cookies, Festive Cookies