Cranberry Pistachio Shortbread Cookies (Buttery and Festive)
These Cranberry Pistachio Shortbread Cookies are studded with sweet-tart cranberries and salty pistachios, wrapped in a buttery dough that practically melts as soon as you take a bite. The recipe is simple, but the results are festive, colorful, and impossible to stop at just one.
Servings 48
Calories 91kcal
Equipment
Ingredients
- 1 cup butter softened
- ⅔ cup sugar
- 1 teaspoon vanilla
- 2 ⅓ cups flour
- 1 teaspoon salt
- 1 ¼ cup dried cranberries chopped
- 1 cup salted pistachios chopped
- Coarse sugar
Instructions
- In an electric mixer, beat the butter and sugar together on medium speed until very smooth and creamy, about 5 minutes. Add vanilla, then reduce speed to low. Add dry ingredients and mix until just combined. Fold in pistachios and cranberries.
- Divide in two and form each half into a log, 2 inches in diameter. Cover with plastic wrap and refrigerate for 2 hours. Allow to warm up for 15 minutes before slicing.
- Preheat the oven to 350º and line baking sheets with parchment paper.
- Roll the logs in coarse sugar if desired. Then use a serrated knife to slice the logs into ¼ to ½ inch thick slices and place on prepared pans. If the dough is too crumbly to cut, let it warm up a little. They will not change shapes while cooking.
- Bake for 16-20 minutes until the edges begin to brown.
Notes
- Make-ahead: Dough can chill in the fridge for up to three days. You can do this to prep ahead of time during busy seasons.
- Serving tip: These cookies are sturdy enough for gifting and travel, and they stay just as buttery and tender even after a few days.
