Pistachio & Cranberry Shortbread Cookies
Ever stared at a cookie picture and just knew you had to have it? These Pistachio & Cranberry Shortbread Cookies hit all the right notes—bright, buttery, and studded with crunchy green pistachios and tart red cranberries. They’re the kind of elegant treat that makes every day feel a little more special. Let’s bake some holiday magic (or midweek joy)!
Short Description:
Tender, melt-in-your-mouth shortbread loaded with festive pistachios and cranberries—perfect for gifting, coffee breaks, or anytime you need a pop of color (and flavor)!
Equipment You’ll Need:
- Electric mixer (stand or hand)
- Baking sheets
- Parchment paper
- Sharp knife
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup shelled pistachios, roughly chopped
- ½ cup dried cranberries, roughly chopped
Instructions:
1️⃣ Cream Butter & Sugar: In a large bowl, beat the softened butter and powdered sugar on medium speed until light and fluffy (about 2–3 minutes). Mix in vanilla.
2️⃣ Combine Dry Ingredients: Whisk flour and salt in a separate bowl. With mixer on low, add flour mixture to butter mixture until just combined—don’t overmix!
3️⃣ Fold in Flavors: Use a spatula to gently fold in the chopped pistachios and cranberries.
4️⃣ Shape Logs: Divide dough in half and roll each into a 1½–2 inch log on lightly floured surface (or between parchment). Wrap tightly in plastic and chill at least 30 minutes.
5️⃣ Prep & Preheat: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
6️⃣ Slice & Bake: Unwrap a log and slice into ¼-inch rounds. Arrange 1 inch apart on sheets. Bake 12–15 minutes, until edges just begin to turn golden.
7️⃣ Cool: Let cookies rest on sheet 5 minutes before transferring to a rack to cool completely.
Extra Tips & Variations:
- Flavor boost: Stir in a sprinkle of lemon zest or a pinch of cardamom.
- Nut swap: Almonds or pistachio meal work beautifully in place of half the flour.
- Make-ahead: Dough logs can chill up to 2 days—slice and bake whenever a craving strikes!
Pistachio & Cranberry Shortbread Cookies
Ingredients
Equipment
Method
- Beat butter & sugar until fluffy; add vanilla.
- Whisk flour & salt; mix into butter mixture until just combined.
- Fold in pistachios & cranberries.
- Shape into two 1½–2 inch logs, wrap, and chill 30 minutes.
- Preheat oven to 350°F; line sheets.
- Slice logs into ¼ inch rounds; bake 12–15 minutes.
- Cool on sheet 5 minutes, then transfer to rack.
Notes
– Dough can chill up to 2 days before baking.
These cookies strike the perfect balance of buttery richness and bright pops of color. They’re stunning on a holiday platter, but honestly? They disappear just as fast on any ordinary Tuesday. Bake a batch, share the love, and get ready for nonstop compliments!