Cranberry Pistachio Shortbread Cookies
Delightfully buttery, crisp, and filled with festive flavors, these Cranberry Pistachio Shortbread Cookies are a perfect addition to any holiday dessert table — or a sweet treat to enjoy anytime you’re in the mood for something nutty and delicious.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon freshly grated orange zest
- 3/4 cup dried cranberries, roughly chopped
- 3/4 cup pistachios, roughly chopped
Instructions
1. Cream the butter and sugar
In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until smooth, light, and creamy — about 2 to 3 minutes.
2. Add the dry ingredients
Lower the mixer speed and add flour, salt, and orange zest. Mix just until combined — avoid overmixing to keep the cookies tender.
3. Fold in the mix-ins
Gently stir in the chopped cranberries and pistachios until evenly mixed throughout the dough.
4. Shape and chill the dough
Transfer the dough onto a piece of parchment paper or plastic wrap. Press and shape it into a log about 2 inches in diameter. Wrap it tightly and twist the ends to seal. Refrigerate for at least 1 hour, or until firm.
5. Bake the cookies
Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
Slice the chilled dough into 1/4-inch rounds and arrange them about 2 inches apart on the prepared sheets.
6. Bake and cool
Bake for 14–16 minutes, or until the edges start to turn a light golden color.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Storage Tip:
Keep your cookies in an airtight container at room temperature for up to 1 week.
Perfectly crisp, beautifully speckled with red and green, and full of buttery goodness — these cookies are sure to become a holiday favorite!
