Description
Festive, buttery Cranberry Pistachio Shortbread Cookies filled with tart dried cranberries and crunchy pistachios. These melt-in-your-mouth shortbread slices are perfect for holiday baking, edible gifts, cookie exchanges, or cozy winter treats.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 tsp pure vanilla extract
- 1 cup dried cranberries
- 1 cup shelled pistachios, chopped
- Pinch of salt
Instructions
- Cream butter and powdered sugar together until light and fluffy using a hand mixer or stand mixer.
- Add vanilla extract and a pinch of salt. Mix to combine.
- Gradually add flour and mix until a soft dough forms. Do not overmix.
- Fold in dried cranberries and chopped pistachios evenly.
- Shape dough into a log using parchment paper or plastic wrap. Chill for at least 1 hour.
- Preheat oven to 325°F (160°C). Slice chilled dough into 1/4-inch rounds and place on a parchment-lined baking sheet.
- Bake for 12–15 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill dough thoroughly to prevent spreading.
- Use a serrated knife for clean slicing.
- Lightly toast pistachios before mixing for deeper flavor.
- Add a white chocolate drizzle for elegance.
- Roll dough log in coarse sugar before slicing for sparkle and crunch.