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Buttery shortbread cookies studded with tart cranberries and crunchy pistachios—perfectly festive and delicious.

Cranberry Pistachio Shortbread Cookies

Buttery shortbread cookies studded with tart cranberries and crunchy pistachios—perfectly festive and delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup dried cranberries chopped
  • ½ cup shelled pistachios roughly chopped

Equipment

  • mixing bowls
  • electric mixer
  • , spatula, baking sheet,
  • Parchment paper

Method
 

  1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. Cream butter and sugar with electric mixer until fluffy (2–3 minutes).
  3. In a bowl, whisk flour and salt. Add gradually to butter mixture until dough forms.
  4. Fold in cranberries and pistachios.
  5. Shape: Chill into a log and slice, press into a pan, or roll into balls.
  6. Bake: 15–20 minutes (slice/ball method) or 25–30 minutes (pan method).
  7. Cool: Rest on sheet 5 minutes, then transfer to rack. Slice pan-baked cookies while warm.

Notes

Sprinkle sugar on top before baking for sparkle.
Store airtight 1 week or freeze up to 3 months.
For extra holiday flair, dip in melted white chocolate.