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
- Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
- Cream butter and powdered sugar until light and fluffy. Mix in vanilla.
- Gradually add flour and salt. Stir in cranberries and pistachios.
- Shape dough into 2-inch diameter logs. Wrap and chill for 1 hour.
- Slice dough into ¼-inch rounds. Arrange on baking sheets.
- 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