Cranberry Pistachio Shortbread Cookies
Buttery shortbread cookies with tart cranberries and crunchy pistachios – a festive holiday treat that’s melt-in-your-mouth delicious.
Print Pin Servings: 24 cookies
Calories: 160kcal
Cost: $8–$10
Equipment
- 1 Stand mixer or hand mixer For creaming butter and sugar
- 2 Large mixing bowls Wet & dry ingredients
- 1 set Measuring cups and spoons Standard
- 1 Sharp knife For slicing dough log
- 1 roll Parchment paper For rolling dough & baking
- 2 Baking sheets Lined with parchment
- 1 Wire cooling rack For cooling cookies
- 1 Plastic wrap For chilling dough
Ingredients
- 1 cup unsalted butter Room temperature (2 sticks)
- ¾ cup powdered sugar Sifted
- 2 cups all-purpose flour
- 2 tablespoon cornstarch Helps texture
- ¼ teaspoon salt Enhances flavor
- 1 teaspoon vanilla extract
- ½ cup dried cranberries Chopped
- ½ cup shelled pistachios Chopped
Instructions
- Beat butter and powdered sugar until fluffy.
- Add vanilla, flour, cornstarch, and salt. Mix until combined.
- Stir in chopped cranberries and pistachios.
- Roll dough into a log, wrap with plastic, and chill for 2 hours.
- Slice dough into rounds using a sharp knife.
- Bake at 350°F (175°C) for 12–15 minutes or until edges are golden.
- Cool on baking sheet for a few minutes, then transfer to wire rack.
Notes
To make ahead, freeze the dough log for up to 2 months. Thaw in fridge before slicing.
Nutrition
Serving: 28g | Calories: 160kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 35mg | Potassium: 70mg | Fiber: 1g | Sugar: 7g | Vitamin A: 150IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.5mg