Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Powdered sugar | ½ cup |
| All purpose flour | 2 cups |
| Salt | ½ teaspoon |
| Vanilla extract | ½ teaspoon |
| Dried cranberries (chopped) | ½ cup |
| Pistachios (chopped) | ½ cup |
Step by Step: How to Make Cranberry Pistachio Shortbread
1: Cream the Butter and Sugar
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy. You can use a hand mixer or stand mixer on medium speed.
- The texture should be creamy and smooth, similar to the start of our piped butter cookies.
2: Add the Dry Ingredients
- Mix in the vanilla extract and salt.
- Gradually add the flour, mixing until a crumbly dough forms. Don’t overmix.
3: Fold in the Good Stuff
- Stir in the chopped cranberries and pistachios by hand using a spatula.
- The dough should just hold together when pressed between your fingers.
4: Shape and Chill
- Divide the dough in half and shape each half into a log about 2 inches in diameter.
- Wrap tightly in plastic wrap and chill in the fridge for at least 2 hours (or freeze for 30 minutes).
5: Slice and Bake
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into ¼ inch thick rounds and place on the prepared sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
6: Cool and Serve
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Serve plain or drizzle with white chocolate for a bakery style finish, just like we do in raspberry swirl shortbread.
Nutrition Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 130 |
| Fat | 9g |
| Carbohydrates | 12g |
| Protein | 1g |
| Sugar | 4g |
Delicious Variations You’ll Love
Once you’ve mastered these cranberry pistachio shortbread cookies, it’s easy to create new twists using the same buttery dough base. I often swap flavors to suit the season or use whatever nuts and fruits I have on hand. The dough is very forgiving similar to our 3 ingredient shortbread biscuits so it’s perfect for customizing without compromising that classic melt in your mouth texture.
Flavor Twists
- Orange zest: Add 1 teaspoon of fresh orange zest to the dough for a citrusy lift that complements the cranberries beautifully.
- Rosemary lemon: Replace pistachios with chopped almonds and add lemon zest and a tiny pinch of rosemary.
- Chocolate dip: Dip half of each cookie into melted dark or white chocolate and let it set a stunning upgrade like we use in our vanilla heart biscuits.
- Almond extract: Swap vanilla for almond extract to bring out the nutty notes even more.
Storage and Make Ahead Tips
Shortbread cookies are a dream for prepping in advance. You can chill the dough for up to 3 days before baking or freeze the cookie logs for later. I often make a double batch, freeze one, and bake the other just like we do with versatile recipes like oatmeal cookies.
How to Store
- Room temperature: Keep cookies in an airtight container for up to 7 days. They stay crisp and fresh.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp or re crisp in a warm oven for 2-3 minutes.
- Frozen dough: Wrap logs tightly and freeze. Slice and bake straight from frozen, just adding 1-2 extra minutes to bake time.
