Cranberry Pistachio Shortbread Cookies
Buttery, tender shortbread cookies filled with tart dried cranberries and crunchy pistachios. These festive cookies are perfect for holidays, gifting, or everyday treats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24–30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ½ tsp salt
- 1 cup unsalted butter, softened
- ½ tsp vanilla extract
- ½ cup chopped pistachios
- ¾ cup dried cranberries, chopped
- 1–2 tsp orange zest (optional)
Instructions
- In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
- Mix in the vanilla extract and orange zest, if using.
- Add the flour and salt, and mix until a soft dough forms.
- Fold in the chopped pistachios and dried cranberries evenly.
- Divide the dough into two logs about 2 inches in diameter.
- Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour or until firm.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into ¼–½-inch thick rounds.
- Place the slices on the prepared baking sheet, leaving about 1 inch between each.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure butter is fully softened for easy creaming.
- Chill dough thoroughly to prevent spreading.
- Use a sharp knife for clean slices; rotate the log as you cut.
- Dipping in chocolate adds an elegant touch.
- Freeze dough logs for easy slice-and-bake cookies anytime.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
