Easy Cranberry Pistachio Shortbread Cookies Recipe
These Cranberry Pistachio Shortbread Cookies are buttery, tender, and slightly crumbly with bursts of tart cranberries and crunchy pistachios. Easy to make and perfect for gifting or holiday gatherings, they require just a few basic ingredients and minimal prep.
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Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries chopped
- 1/2 cup shelled pistachios chopped
Instructions
Cream butter and sugar:
- In a large bowl, beat the butter and powdered sugar together until light and fluffy (about 2 minutes).
Add vanilla and dry ingredients:
- Mix in the vanilla extract.
- Add flour and salt. Mix until just combined (the dough will be crumbly).
Add cranberries and pistachios:
- Stir in chopped cranberries and pistachios by hand.
Form dough into a log:
- Turn dough out onto a piece of plastic wrap.
- Shape into a 2-inch diameter log, wrap tightly, and refrigerate for at least 1–2 hours (or freeze for 30 minutes if in a rush).
Preheat oven:
- Preheat to 325°F (160°C). Line a baking sheet with parchment paper.
Slice and bake:
- Slice the dough into 1/4-inch thick rounds and place on the baking sheet.
- Bake for 12–15 minutes, or until the edges are just barely golden.
Cool and serve:
- Let cool on the pan for 5 minutes, then transfer to a wire rack.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 12g | Protein: 1.5g | Fat: 7g | Saturated Fat: 4g | Sodium: 25mg | Fiber: 0.5g | Sugar: 5g
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