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Cranberry Pistachio Shortbread Cookies on a plate with festive decorations

Cranberry Pistachio Shortbread Cookies

Delightful shortbread cookies with a sweet-tart cranberry and crunchy pistachio combination, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup unsalted butter, softened Make sure the butter is at room temperature for easy mixing.
  • 3/4 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/2 cup dried cranberries, chopped Chop them into small pieces for even distribution.
  • 1/2 cup pistachios, chopped Any nut can be substituted if desired.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt If using salted butter, skip adding the salt.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Mix in the vanilla extract.
  4. Gradually add the flour and salt, mixing until combined.
  5. Fold in the chopped cranberries and pistachios.
  6. Roll the dough into logs and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
  7. Slice the logs into rounds, aiming for about 1/4 inch thick slices, and place them on a baking sheet lined with parchment paper.
Baking
  1. Bake for 12-15 minutes, or until the edges are lightly golden.
  2. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies can be enjoyed on their own, paired with tea or coffee, or served with vanilla ice cream. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.