1️⃣ Cream Butter & Sugar
Beat butter, powdered sugar, and vanilla until light and fluffy (2-3 mins).
2️⃣ Add Dry Ingredients
Gradually mix in flour (and salt, if using) until just combined.
Fold in cranberries and pistachios.
3️⃣ Shape & Chill
Roll dough into a 2-inch log (or shape into a rectangle).
Wrap in plastic and chill at least 1 hour (or freeze for 30 mins).
4️⃣ Slice & Bake
Preheat oven to 325°F (160°C).
Slice dough into ½-inch thick rounds.
Bake for 12-15 mins until edges are just golden.
Cool on tray for 5 mins—they’ll firm up as they cool!
💡 Pro Tips for Perfect Shortbread
🔸 Don’t overmix – Stir until just combined for tender cookies.
🔸 Toast pistachios – For extra crunch & flavor (350°F for 5 mins).
🔸 Dough too crumbly? Add 1 tbsp cold water.
🔸 Make ahead – Freeze dough up to 3 months (slice & bake from frozen).
🎁 Serving & Gifting Ideas
✨ Cookie trays – Pair with chocolate-dipped treats.
✨ Edible gifts – Pack in festive tins with ribbon.
✨ With tea or coffee – The perfect afternoon pick-me-up!
🤔 FAQ – Your Questions Answered!
Q: Can I use fresh cranberries?
A: No—they’re too juicy. Dried cranberries work best.
Q: Can I substitute nuts?
A: Yes! Try almonds or pecans for a different twist.
Q: How long do these keep?
A: 1 week in an airtight container or freeze baked cookies for 2 months.