Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies are the perfect festive treat for your holiday gatherings. These buttery delights combine the rich flavors of unsalted butter with the tartness of dried cranberries and the crunch of chopped pistachios, creating a deliciously balanced cookie that’s both elegant and easy to make. Ideal for gifting, sharing at parties, or simply enjoying with a warm beverage, these cookies are sure to impress family and friends alike. Their beautiful presentation makes them a stunning addition to any dessert platter, while their simple preparation ensures that bakers of all skill levels can enjoy making them.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/3 cup pistachios, chopped (unsalted)
- 2 tablespoons cornstarch (optional)
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy.
- Mix in vanilla extract until well incorporated.
- In another bowl, whisk together flour, salt, and cornstarch (if using), then gradually add to the creamed mixture until just combined.
- Gently fold in cranberries and pistachios until evenly distributed.
- Scoop tablespoon-sized portions onto the baking sheet, spacing them two inches apart.
- Bake for about 12 minutes or until edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 4g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg