Cranberry Pistachio Shortbread Cookies Recipe
Overview :
Delicate, buttery shortbread cookies studded with tart dried cranberries and crunchy pistachios. These festive cookies are perfect for holidays or gifting — simple to make, visually stunning, and irresistibly rich.
ingredients :
Base Dough
1 cup unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Mix-Ins
1/2 cup dried cranberries, finely chopped
1/2 cup pistachios, chopped
Preparation :
Cream butter and powdered sugar together until light and fluffy.
Add vanilla extract, then mix in flour and salt until a soft dough forms.
Fold in chopped cranberries and pistachios until evenly distributed.
Shape the dough into two logs about 2 inches in diameter. Wrap in plastic and chill for 1–2 hours until firm.
Preheat oven to 350°F (175°C). Slice dough into 1/4-inch rounds and place on a parchment-lined baking sheet.
Bake for 10–12 minutes or until edges are lightly golden.
Cool on a rack before serving or storing.
Nutrition (Per Cookie) :
Calories: 120
Protein: 2g
Carbohydrates: 12g
Fat: 7g
Pro Tips :
Dip the edges in melted white chocolate for a festive finish.
Add a touch of orange zest to the dough for a bright citrus note.
Store in an airtight container for up to
one week or freeze for up to three months.