Description
These Cranberry Pistachio Shortbread Cookies are buttery, crumbly, and packed with tart dried cranberries and crunchy pistachios. Perfect for the holidays or year-round snacking, these cookies are easy to prep ahead and even better with a white chocolate drizzle.
Ingredients
1 cup unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cup dried cranberries, chopped
3/4 cup shelled pistachios, chopped
1/2 cup white chocolate chips (optional, for dipping or drizzling)
Instructions
1. Cream the butter and powdered sugar in a large bowl until light and fluffy, about 2–3 minutes.
2. Mix in vanilla extract and salt until well combined.
3. Gradually add flour, mixing on low speed until a soft dough forms.
4. Gently fold in chopped cranberries and pistachios until evenly distributed.
5. Shape the dough into a 2-inch diameter log, wrap in parchment, and refrigerate for at least 2 hours.
6. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
7. Slice dough into 1/4-inch thick rounds and place 1 inch apart on the sheet.
8. Bake for 12–15 minutes, until edges are lightly golden.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
10. Optional: Drizzle or dip in melted white chocolate and sprinkle extra pistachios before chocolate sets.
Notes
For clean slices, use a sharp serrated knife and let the dough sit out for 5 minutes after chilling.
You can make the dough ahead and store it in the fridge for up to 3 days or freeze it.
The cookies are delicious plain, but dipping in white chocolate adds a festive, creamy finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 7 g
- Sodium: 30 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: cranberry pistachio cookies, holiday cookies, shortbread, festive cookies