These are buttery, slightly crumbly cookies with a perfect mix of tart cranberries and crunchy pistachios—great with tea or as a gift.
🍪 Cranberry Pistachio Shortbread Cookies
Ingredients
- 1 cup (225g) unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries (chopped)
- ½ cup pistachios (shelled, chopped)
👩🍳 Instructions
- Cream butter & sugar
Beat butter and powdered sugar until smooth and creamy. - Add vanilla
Mix in vanilla extract. - Add dry ingredients
Gradually mix in flour and salt until a soft dough forms. - Fold in cranberries & pistachios
Distribute evenly. - Shape & chill
- Roll into a log (about 2 inches thick)
- Wrap and refrigerate for 1–2 hours
- Slice & bake
- Preheat oven to 175°C (350°F)
- Slice into ½-inch rounds
- Bake 12–15 minutes until edges are lightly golden
- Cool completely
They firm up as they cool.
✨ Tips for best results
- Don’t overbake—shortbread should stay pale
- Toast pistachios lightly for extra flavor
- Add a little orange zest for a fresh twist
🍽️ Optional upgrades
- Dip half in melted chocolate
- Sprinkle sugar on top before baking
- Drizzle with a simple glaze
If you want, I can give you a no-oven version, eggless variation, or bakery-style soft version.