Introduction

Cranberry Pistachio Shortbread Cookies combine buttery richness with tart cranberries and crunchy pistachios for a truly delightful treat. These cookies are perfect for sharing during the holidays or enjoying alongside your afternoon tea.

A white plate holds a stack of round cookies, each one pale beige with scattered pieces of green pistachio nuts and small dark red dried cranberries embedded throughout. The cookies have a slightly coarse texture with visible chunks of nuts and fruit, showing a rustic, homemade look. Some cookies lie flat on the plate while others lean against each other, creating depth. More cookies appear blurred in the background on white plates, all resting on a white marbled surface with scattered pistachio nuts and whole cranberries adding pops of color around the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened)
1/2 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 cup dried cranberries (chopped)
1 teaspoon vanilla extract
1/2 cup pistachios (chopped)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Step 2: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale, about 2-3 minutes. This helps incorporate air for a tender cookie.
Step 3: Mix in the vanilla extract until well combined. The aroma should be sweet and fragrant.
Step 4: Gradually add the flour, mixing just until the dough comes together. It should be soft but workable, not sticky.
Step 5: Fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
Step 6: Divide the dough in half and press each portion into a flat disc, about 1-inch thick. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes to make rolling easier.
Step 7: Remove the chilled dough from the refrigerator, unwrap, and place on a lightly floured surface. Roll out each disc to about 1/4-inch thickness.
Step 8: Cut the dough into shapes using a cookie cutter or a knife; traditional rounds work well. Transfer the cut cookies to the prepared baking sheet.
Step 9: Bake in the preheated oven for 12-15 minutes, or until the edges are just golden brown. Keep a close eye to prevent over-baking.
Step 10: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool.
Step 11: Once cooled, serve these buttery, nutty cookies with bursts of tart cranberry and crunchy pistachios for a festive treat or cozy snack.

Tips & Variations

For extra flavor, toast the pistachios lightly before adding them to the dough.
If you prefer, swap dried cranberries with chopped dried cherries or raisins.
Chilling the dough ensures cleaner cookie shapes and a better crumb texture.
Sprinkle a little coarse sugar on top before baking for added crunch and sparkle.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. When reheating, let frozen cookies thaw at room temperature or warm briefly in a low oven to restore freshness.

How to Serve

A stack of round cookies sits piled in the middle of a white plate. Each cookie is light golden-brown with a slightly crumbly texture, studded with bright green pistachio pieces and deep red dried cranberries spread evenly throughout. The cookies are thick and look soft, with some scattered pistachio bits and cranberries also visible on the surrounding white marbled surface. In the background, a few more cookies rest on another white plate, out of focus, with some pine branches and red berries adding a festive feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce added salt in the recipe if using salted butter to avoid overly salty cookies.

What can I do if my dough is too sticky to roll out?

If the dough is sticky, chill it longer or lightly flour your rolling surface and rolling pin to prevent sticking. Avoid adding too much flour which can make cookies tough.