Buttery Cranberry Pistachio Shortbread Cookies
These Cranberry Pistachio Shortbread Cookies are rich, buttery, and melt beautifully in your mouth. Filled with crunchy pistachios and sweet-tart dried cranberries, they make the perfect holiday treat, tea-time snack, or homemade gift for friends and family.
Ingredients
1 cup (230 g) unsalted butter, softened
1/2 cup (100 g) powdered sugar
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
1/4 teaspoon salt
3/4 cup dried cranberries, chopped
3/4 cup pistachios, chopped
Optional: white chocolate drizzle or extra powdered sugar for decoration
Instructions
In a large bowl, beat the softened butter and powdered sugar until light and creamy.
Add the vanilla extract and mix well.
Gradually add the flour and salt, mixing until a soft dough forms.
Fold in the chopped cranberries and pistachios evenly.
Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
Slice the chilled dough into round cookies and place them on the prepared tray.
Bake for 12–15 minutes, or until the edges are lightly golden.
Let the cookies cool completely before serving.
For an extra special touch, drizzle with melted white chocolate or dust lightly with powdered sugar.
Serving Ideas
Enjoy with hot tea or coffee
Package them in festive boxes for edible gifts
Perfect for holiday cookie platters and celebrations
Helpful Tips
Chill the dough well for cleaner cookie slices.
Use roasted pistachios for deeper flavor.
Store in an airtight container for up to 1 week.
Sweet, buttery, crunchy, and bursting with festive flavor — these cookies disappear fast!
