Description
Cranberry Pistachio Shortbread Cookies are buttery, melt-in-your-mouth cookies loaded with sweet dried cranberries and crunchy pistachios. These festive slice-and-bake cookies are perfect for holidays, gifting, and entertaining.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped
Instructions
- Preheat oven to 325°F and line baking sheets with parchment paper.
- Cream butter and powdered sugar until smooth and fluffy.
- Mix in vanilla extract until combined.
- Add flour and salt, mixing just until dough forms.
- Fold in chopped cranberries and pistachios evenly.
- Divide dough in half, shape into logs, wrap, and chill for at least 1 hour.
- Slice dough into ¼-inch rounds and place on baking sheets.
- Bake for 12–14 minutes until edges are lightly golden.
- Cool briefly on pan, then transfer to wire rack to cool completely.
Notes
Do not overmix the dough to keep the shortbread tender. Chill dough thoroughly for clean slices and minimal spreading.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 177
- Sugar: 8g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cranberry pistachio shortbread cookies, holiday cookies, slice and bake cookies