Go Back
Tender, melt-in-your-mouth shortbread bursting with festive pistachios and cranberries—perfect for gifting or coffee breaks!

Pistachio & Cranberry Shortbread Cookies

Tender, melt-in-your-mouth shortbread bursting with festive pistachios and cranberries—perfect for gifting or coffee breaks!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 1 hour
Servings: 30 cookies
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp salt
  • ½ cup shelled pistachios chopped
  • ½ cup dried cranberries chopped

Equipment

  • Electric mixer (stand or hand)
  • baking sheets
  • Parchment paper
  • Sharp knife

Method
 

  1. Beat butter & sugar until fluffy; add vanilla.
  2. Whisk flour & salt; mix into butter mixture until just combined.
  3. Fold in pistachios & cranberries.
  4. Shape into two 1½–2 inch logs, wrap, and chill 30 minutes.
  5. Preheat oven to 350°F; line sheets.
  6. Slice logs into ¼ inch rounds; bake 12–15 minutes.
  7. Cool on sheet 5 minutes, then transfer to rack.

Notes

– Add lemon zest for extra brightness.
– Dough can chill up to 2 days before baking.