Cranberry Pistachio Shortbread Cookies
Prep time: 10 minutes
Chill time: 1–2 hours
Bake time: 12–14 minutes
Makes: 24–30 cookies
🧾 Ingredients
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped
- (Optional) zest of 1 orange (highly recommended!)
🍰 Instructions
1. Make the Dough
- In a bowl, cream butter + sugar until smooth (no need for it to be super fluffy).
- Add vanilla and mix.
- Add flour + salt and mix until dough forms.
- Fold in cranberries, pistachios, and orange zest if using.
- Dough will look crumbly — press it together with your hands until it holds.
2. Shape Into Logs
- Divide dough in half.
- Shape each half into a log about 1.5 to 2 inches thick.
- Wrap tightly in plastic wrap.
- Chill in the refrigerator 1–2 hours, or until firm enough to slice.
3. Slice & Bake
- Preheat oven to 175°C (350°F).
- Line a baking sheet with parchment paper.
- Slice each dough log into ¼-inch (0.6 cm) slices.
- Place on the baking sheet, leaving small space between cookies.
- Bake 12–14 minutes, until edges are lightly golden.
4. Cool
- Let cool on the tray for 5 minutes, then move to a wire rack.
💡 Tips for Perfect Shortbread Cookies
- Dough must be chilled for clean slicing.
- Orange zest makes them smell and taste AMAZING.
- To prevent spreading, keep dough cold until baking.
- For more color, add 1–2 extra tablespoons chopped cranberries.
⭐ Optional Enhancements
Chocolate-Dipped Version
Dip cooled cookies halfway into melted white or dark chocolate.
Sprinkle with extra pistachios on top.
Extra Crunch Version
Roll the dough logs in coarse sugar before slicing.
Holiday Version
Add a pinch of cinnamon or cardamom for warmth.