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Cranberry pistachio shortbread cookies on a baking tray, golden edges and festive red-green colors

Cranberry Pistachio Shortbread Cookies Recipe


  • Author: Ava
  • Total Time: 1 hour 33 minutes (includes chilling)
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

Buttery shortbread cookies speckled with tart cranberries and crunchy pistachios. Festive, easy, and perfect for holiday gifting.


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, chopped
  • ½ cup pistachios, chopped

Instructions

  1. Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
  2. Cream butter and powdered sugar until light and fluffy. Mix in vanilla.
  3. Gradually add flour and salt. Stir in cranberries and pistachios.
  4. Shape dough into 2-inch diameter logs. Wrap and chill for 1 hour.
  5. Slice dough into ¼-inch rounds. Arrange on baking sheets.
  6. Bake for 15–18 minutes until edges are lightly golden. Cool on racks.

Notes

  • Add orange zest for a citrus twist.
  • Substitute nuts with pecans or almonds.
  • Freeze dough logs for up to 3 months for make-ahead baking.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 6g
  • Sodium: 50mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: cranberry pistachio shortbread, holiday cookies, slice and bake cookies, easy shortbread recipe