Cranberry Pistachio Shortbread Cookies

why make this recipe

Cranberry Pistachio Shortbread Cookies are a delightful treat that combines buttery goodness with crunchy nuts and tangy cranberries. They are perfect for the holiday season or any time you want a snack that feels special. Their beautiful colors make them an appealing addition to cookie trays, and the flavors are sure to please everyone. Plus, they are simple to make and require just a few ingredients.

how to make Cranberry Pistachio Shortbread Cookies

Ingredients:

• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt
• ½ cup dried cranberries
• ½ cup shelled, unsalted pistachios, chopped
• 4 ounces white chocolate, for melting and drizzling

Directions:

1. In a large mixing bowl, cream together the unsalted butter and powdered sugar until smooth and light.
2. Add the vanilla extract and mix to combine.
3. Gradually mix in the flour and salt until the dough forms—don’t overmix.
4. Fold in the dried cranberries and chopped pistachios gently until evenly distributed.
5. Divide the dough in half, shape into two logs about 2 inches in diameter, and wrap in plastic wrap. Chill for at least 1 hour.
6. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
7. Slice the chilled dough into ¼-inch thick rounds and place them 1 inch apart on the baking sheet.
8. Bake for 12–15 minutes, or until the edges are just starting to turn golden.
9. Let cookies cool completely on a wire rack.
10. Melt the white chocolate and drizzle it over the cookies or dip the tops. Allow the glaze to set before storing.

how to serve Cranberry Pistachio Shortbread Cookies

These cookies are great on their own or served with a cup of tea or coffee. They can also be included in a holiday cookie platter alongside other treats. For a special touch, plate them with a few fresh cranberries or sprinkle powdered sugar on top before serving.

how to store Cranberry Pistachio Shortbread Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, you can freeze them by placing them in a freezer-safe bag. Just make sure to separate layers with parchment paper.

tips to make Cranberry Pistachio Shortbread Cookies

• Make sure your butter is at room temperature for easier mixing.
• Don’t skip chilling the dough; it helps the cookies hold their shape when baking.
• For an extra touch of flavor, try adding a pinch of cinnamon to the dough.

variation

You can substitute the dried cranberries with raisins or dried cherries for a different flavor. Similarly, feel free to swap out pistachios with walnuts or almonds if you prefer those nuts.

FAQs

1. Can I use salted butter instead of unsalted?
Yes, but if you use salted butter, you may want to reduce or omit the added salt in the recipe.

2. How thick should I slice the cookies?
Slice the cookies into ¼-inch thick rounds. This thickness helps the cookies bake evenly.

3. Can I make the dough in advance?
Absolutely! The dough can be made ahead of time, wrapped in plastic, and stored in the refrigerator for up to three days before baking.

Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies are a delightful treat that combines buttery goodness with crunchy nuts and tangy cranberries, perfect for the holiday season or any snack time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 120

Ingredients Method Notes

Ingredients

  

Cookie Dough Ingredients

• 1 cup unsalted butter, softened Make sure your butter is at room temperature.
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour Gradually mix in with other ingredients.
• ¼ teaspoon salt Reduce or omit if using salted butter.
• ½ cup dried cranberries Can be substituted with raisins or dried cherries.
• ½ cup shelled, unsalted pistachios, chopped Can be swapped with walnuts or almonds.

For Drizzling

• 4 ounces white chocolate Melt for drizzling over cookies.

Method

 

Preparation

1. In a large mixing bowl, cream together the unsalted butter and powdered sugar until smooth and light.
2. Add the vanilla extract and mix to combine.
3. Gradually mix in the flour and salt until the dough forms—don’t overmix.
4. Fold in the dried cranberries and chopped pistachios gently until evenly distributed.
5. Divide the dough in half, shape into two logs about 2 inches in diameter, and wrap in plastic wrap. Chill for at least 1 hour.

Baking

1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Slice the chilled dough into ¼-inch thick rounds and place them 1 inch apart on the baking sheet.
3. Bake for 12–15 minutes, or until the edges are just starting to turn golden.
4. Let cookies cool completely on a wire rack.
5. Melt the white chocolate and drizzle it over the cookies or dip the tops. Allow the glaze to set before storing.

Notes

These cookies are great on their own or served with tea or coffee. For a special touch, plate them with fresh cranberries or sprinkle with powdered sugar before serving. To keep your cookies fresh, store them in an airtight container at room temperature for up to a week.