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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
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.