Description

These Cranberry Pistachio Shortbread Cookies are a delightful blend of buttery, nutty flavors with the tangy twist of cranberries. Perfect for the holiday season or any festive occasion.

Ingredients

Scale

Cookies

1 cup unsalted butter (softened to room temperature)
1/2 cup powdered sugar (plus extra for dusting)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries (chopped into smaller pieces)
1/2 cup shelled pistachios (lightly chopped)

Optional Garnish

– Coarse sugar for sprinkling before baking
– White chocolate for drizzle

Instructions

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy.
Mix in the vanilla extract until fully combined.
Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. Fold in the cranberries and pistachios.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and flatten slightly.
Bake for 12–15 minutes, or until edges are lightly golden. Cool on a wire rack.
Optionally, drizzle melted white chocolate over the cookies and allow to set.
Dust with powdered sugar before serving.

Notes

For the best flavors, use high-quality butter and freshly chopped nuts. If the dough becomes too soft while shaping, refrigerate for a few minutes.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 12
Sodium: 50
Fat: 15
Saturated Fat: 8
Carbohydrates: 26
Fiber: 2
Protein: 3
Cholesterol: 30

Keywords: Cranberry Pistachio Shortbread Cookies, Holiday Cookies, Shortbread Recipe