Cranberry Pistachio Shortbread Cookies


 


1. Cream Butter & Sugar

  • Beat butter, powdered sugar, vanilla, and salt until smooth (~2 mins).

2. Add Dry Ingredients

  • Mix in flour until just combined (don’t overmix!).

  • Fold in cranberries and pistachios.

3. Shape & Chill

  • Roll dough into a 2-inch log, wrap in plastic, and chill 1 hour (or freeze 30 mins).

4. Slice & Bake

  • Preheat oven to 325°F (160°C).

  • Slice into ½-inch rounds, place on parchment-lined tray.

  • Bake 15-18 mins until edges are lightly golden.

5. Decorate (Optional)

  • Drizzle with melted white chocolate and sprinkle with extra nuts/cranberries.


Pro Tips for Perfect Cookies

🔹 Use cold butter for extra flakiness (grate frozen butter if needed).
🔹 Toast pistachios for deeper flavor (350°F for 5 mins).
🔹 No powdered sugar? Blend granulated sugar into a fine powder.


3 Delicious Variations

  1. Orange Zest – Add 1 tbsp zest for a citrusy twist.

  2. Dark Chocolate Dip – Swap white chocolate for dark.

  3. Almond Version – Use almonds instead of pistachios.


Why These Cookies Are a Must-Try

These aren’t just pretty—they’re buttery, slightly sweet, and packed with texture. The cranberries add a tangy pop, while the pistachios bring a satisfying crunch. Perfect for gifting or enjoying with coffee!

Warning: You’ll eat half the batch straight from the oven!