Here’s a simple, delicious recipe for Cranberry Pistachio Shortbread Cookies that’s easy to make and perfect for snacking or gifting:
Ingredients (Makes ~24 cookies)
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the softened butter, powdered sugar, and vanilla until creamy and smooth.
- Add Dry Ingredients: Mix in flour and salt until dough comes together.
- Fold in Mix-ins: Gently fold in the chopped cranberries and pistachios.
- Shape Cookies: Roll dough into small balls (~1 inch), then flatten slightly with your hand or a fork.
- Bake: Bake for 18–20 minutes, or until the edges are lightly golden.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Best Results
- For extra flavor, toast the pistachios lightly before mixing.
- Use unsweetened or lightly sweetened dried cranberries to balance sweetness.
- Store in an airtight container; they stay fresh for about a week.
💡 These cookies are buttery, slightly sweet, and have a nice crunch from pistachios with a tart pop from cranberries—perfect for holiday treats or a simple everyday snack.
If you want, I can also give a “one-bowl shortcut version” that reduces prep time even further.
Do you want me to do that?
