Cranberry Pistachio Shortbread Cookies
These easy-to-make cranberry pistachio shortbread cookies are perfectly buttery, crumbly, and studded with vibrant dried cranberries and crunchy pistachios. They’re ideal for holiday baking or a delightful treat any time of year.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, finely chopped
- 1/2 cup shelled pistachios, finely chopped
Instructions
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until just combined and a crumbly dough forms. Do not overmix.
- Fold in the chopped dried cranberries and chopped pistachios until evenly distributed throughout the dough.
- Gather the dough and form it into a log, about 1.5 to 2 inches in diameter. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours, until firm.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove the chilled dough log from the refrigerator and slice it into 1/4-inch thick rounds. Place the cookie rounds on the prepared baking sheet, leaving about 1 inch between them.
- Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve once cooled, or store in an airtight container at room temperature for up to 5 days.
Notes
For an extra festive touch, drizzle the cooled cookies with melted white chocolate. You can also press a whole pistachio onto the top of each cookie before baking for a pretty presentation.