Cranberry Pistachio Shortbread Cookies 

Delicate, buttery, melt-in-your-mouth shortbread filled with tart cranberries and crunchy pistachios. Perfect for Christmas, gifting, or everyday snacking.

 Ingredients

Base Dough

• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour

Mix-ins

• 1/2 cup dried cranberries, finely chopped
• 1/2 cup shelled pistachios, chopped
• 1/4 teaspoon salt (optional, but enhances flavor)

 Optional (for prettier cookies)

• 1 egg + 1 tbsp water (for egg wash)
• Extra chopped pistachios for the edges
• Melted white chocolate for drizzling

Instructions

1️⃣ Prepare the Dough

1. In a large bowl, beat the softened butter until smooth and creamy.
2. Add powdered sugar and vanilla extract; mix until light and fluffy.
3. Add flour (and salt if using) and mix on low just until the dough comes together — do not overmix.
4. Fold in the chopped cranberries and pistachios until evenly distributed.

2️⃣ Shape the Cookies

You can choose either method:

• Slice-and-Bake Method (most common)

1. Place the dough onto parchment paper.
2. Shape into a log about 2 inches (5 cm) thick.
3. Wrap tightly in plastic wrap.
4. Chill the dough in the refrigerator for 2 hours or until firm.

• Cut-Out Method

1. Flatten the dough into a disc.
2. Wrap and refrigerate for 1 hour.
3. Roll out to 1/4 inch (0.6 cm) thickness and cut shapes.

3️⃣ Bake

1. Preheat oven to 350°F (175°C).
2. Slice the chilled dough into 1/4-inch rounds.
3. Place cookies on a baking sheet lined with parchment paper.

Optional decoration before baking

• Brush the sides of the cookie log with egg wash, roll in chopped pistachios, then slice.
  → Creates a beautiful green edge.

4. Bake for 10–12 minutes, or until edges are lightly golden.
5. Let cool on the tray for 5 minutes, then transfer to a rack to cool completely.

4️⃣ Optional After Baking

• Drizzle melted white chocolate over the cooled cookies.
• Sprinkle more pistachios or cranberries on top for decoration.

5️⃣ Storage

• Store in an airtight container for 1 week at room temperature.
• Freeze baked cookies for up to 3 months.
• Dough can also be frozen for 2–3 months.