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Cranberry Pistachio Shortbread Cookies

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These Cranberry Pistachio Shortbread Cookies are tender, buttery, and delicately crumbly with festive red cranberries and green pistachios for a beautiful holiday presentation. Perfect for Christmas cookie platters, edible gifts, or cozy afternoon treats with tea or coffee.

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, shelled and chopped

Instructions

  • Preheat Oven:

    • Preheat to 325°F (165°C). Line a baking sheet with parchment paper.

  • Cream Butter & Sugar:

    • In a large bowl, beat softened butter with powdered sugar until light and fluffy.

    • Mix in vanilla extract.

  • Add Dry Ingredients:

    • In a separate bowl, whisk flour and salt. Gradually add to butter mixture until just combined.

  • Incorporate Add-ins:

    • Stir in chopped cranberries and pistachios.

    • If dough is too soft, mix in cornstarch.

  • Shape & Chill Dough:

    • Roll dough into a log or disc shape. Wrap in plastic wrap and refrigerate for at least 30 minutes.

  • Slice & Bake:

    • Slice chilled dough into ¼-inch thick rounds and arrange on baking sheet.

    • Bake for 12–15 minutes, until edges turn golden.

  • Cool & Serve:

    • Let cool on a wire rack before serving or storing.

Notes

  • Store in an airtight container for up to 1 week.

  • You can dip one edge in white chocolate for an extra festive look.

  • Dough can be frozen for up to 1 month; slice and bake from frozen, adding 2 extra minutes to bake time.

Find it online: http://maicook.com/cranberry-pistachio-shortbread-cookies/