🍪 Pistachio & Cranberry Shortbread Cookies
Buttery, crumbly shortbread with crunchy pistachios and sweet-tart dried cranberries — perfect for holidays or afternoon coffee.
🛒 Ingredients (Makes ~24 cookies)
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ tsp vanilla extract
- ½ cup shelled pistachios, roughly chopped
- ½ cup dried cranberries, chopped
Optional:
- ½ tsp orange zest (brightens flavor)
- Melted white chocolate for drizzle
👩🍳 Instructions
- Cream butter & sugar
Beat butter and powdered sugar until smooth and fluffy. - Add flavor
Mix in vanilla (and orange zest if using). - Add dry ingredients
Stir in flour and salt just until combined. - Fold in mix-ins
Gently mix in pistachios and cranberries. - Shape & chill
- Form dough into a log (about 2–2½ inches thick).
- Wrap in plastic wrap.
- Chill at least 1 hour (or up to 2 days).
- Slice & bake
- Preheat oven to 325°F (165°C).
- Slice into ¼-inch rounds.
- Place on lined baking sheet.
- Bake 12–15 minutes until edges are lightly golden.
- Cool completely
They firm up as they cool.
💡 Tips for Perfect Shortbread
- Don’t overmix once flour is added.
- Chill thoroughly for clean slices.
- For extra crisp edges, sprinkle tops with coarse sugar before baking.
🎁 Make It Fancy
- Dip half in dark chocolate
- Drizzle white chocolate over top
- Add a tiny pinch of flaky sea salt
If you’d like, I can also give you:
- A bakery-style thicker version
- A gluten-free version
- A keto/low-carb version
- Or a Christmas cookie box pairing idea
What’s the occasion?
