These Cranberry Pistachio Shortbread Cookies are rich, buttery, and packed with holiday flavor. Studded with vibrant cranberries and crunchy pistachios, these slice-and-bake cookies are perfect for gifting, festive gatherings, or simply enjoying with a warm cup of tea. With just a handful of pantry staples, you can create a bakery-quality treat that’s as beautiful as it is delicious.
Cranberry Pistachio Shortbread Cookie Recipe Instructions
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract until well combined.
- Add the flour and salt, then mix until the dough starts to come together.
- Fold in the chopped dried cranberries and chopped pistachios evenly throughout the dough.
- Turn the dough out onto a piece of parchment paper or plastic wrap and form it into a log about 2 inches in diameter.
- Wrap the dough and refrigerate for at least 1 hour, or until firm.
- Once chilled, slice the log into 1/4-inch thick rounds and place them on a parchment-lined baking sheet.
- Bake for 12–15 minutes, or until the edges just start to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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