🍪 Mediterranean Cranberry Pistachio Shortbread Cookies
These cookies are buttery, crumbly, and slightly sweet, with the vibrant flavor of cranberries and the nutty crunch of pistachios, inspired by Mediterranean desserts.
🧾 Ingredients (Makes ~24 cookies)
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ tsp salt
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped (reserve some for topping)
👩🍳 Instructions
- Preheat oven
- 160°C (325°F). Line a baking sheet with parchment paper.
- Cream butter and sugar
- In a large bowl, beat softened butter with sugar and vanilla until light and fluffy.
- Add dry ingredients
- Gradually mix in flour and salt until dough just comes together.
- Add mix-ins
- Fold in chopped cranberries and pistachios.
- Shape cookies
- Roll into 1-inch balls and place on the baking sheet.
- Flatten slightly with a fork or the palm of your hand.
- Sprinkle a few extra pistachios on top for presentation.
- Bake
- 18–20 minutes, until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
💡 Tips
- Chill dough for 15–20 minutes before baking for less spreading.
- For extra Mediterranean flair, add orange zest or a pinch of cinnamon.
- Store in an airtight container; shortbread keeps up to a week.
🍽 Serving Suggestions
- With tea or coffee
- As part of a dessert platter with chocolate and nuts
- Perfect for holiday gifting—they look beautiful with pistachio garnish
I can also give you a quick 15-minute version that skips rolling and just drops the dough for rustic cookies that are equally delicious. Do you want me to do that?