Description
These Cranberry Pistachio Shortbread Cookies are buttery, tender, and filled with festive colors and flavors. They’re slice-and-bake style, easy to prep ahead, and perfect for cookie exchanges, gifting, or cozy winter snacking.
Ingredients
1 cup unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, chopped
Instructions
1. In a large bowl, cream together butter and powdered sugar until light and fluffy.
2. Mix in vanilla and almond extracts.
3. Add flour and salt, mixing just until combined.
4. Fold in chopped cranberries and pistachios.
5. Divide dough in half and shape into two logs about 1.5 inches thick. Wrap in plastic and chill for at least 1 hour (or overnight).
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
7. Slice dough logs into 1/4-inch rounds and place 1 inch apart on prepared sheets.
8. Bake for 12–14 minutes or until edges are lightly golden.
9. Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
You can freeze the dough logs for up to 3 months—just thaw slightly before slicing.
Dip half of each baked cookie in white chocolate for extra flair.
Great for gifting in cellophane bags or cookie tins.