Cranberry Pistachio Shortbread Cookies
Ingredients You’ll Need
Ingredient Amount
Unsalted butter (softened) 1 cup (2 sticks)
Powdered sugar ½ cup
All purpose flour 2 cups
Salt ½ teaspoon
Vanilla extract ½ teaspoon
Dried cranberries (chopped) ½ cup
Pistachios (chopped) ½ cup
Step by Step: How to Make Cranberry Pistachio Shortbread
1: Cream the Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar until light and fluffy. You can use a hand mixer or stand mixer on medium speed.
The texture should be creamy and smooth, similar to the start of our piped butter cookies.
2: Add the Dry Ingredients
Mix in the vanilla extract and salt.
Gradually add the flour, mixing until a crumbly dough forms. Don’t overmix.
3: Fold in the Good Stuff
Stir in the chopped cranberries and pistachios by hand using a spatula.
The dough should just hold together when pressed between your fingers.
4: Shape and Chill
Divide the dough in half and shape each half into a log about 2 inches in diameter.
Wrap tightly in plastic wrap and chill in the fridge for at least 2 hours (or freeze for 30 minutes).
5: Slice and Bake
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
Slice the chilled dough into ¼ inch thick rounds and place on the prepared sheet.
Bake for 12-15 minutes, or until the edges are lightly golden.
6: Cool and Serve
Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Serve plain or drizzle with white chocolate for a bakery style finish, just like we do in raspberry swirl shortbread.
