Cranberry Pistachio Shortbread Cookies – Buttery, Festive & Irresistible!


 

1️⃣ Cream Butter & Sugar

  1. Beat butter, powdered sugar, and vanilla until light and fluffy (2-3 mins).

2️⃣ Add Dry Ingredients

  1. Gradually mix in flour (and salt, if using) until just combined.

  2. Fold in cranberries and pistachios.

3️⃣ Shape & Chill

  1. Roll dough into a 2-inch log (or shape into a rectangle).

  2. Wrap in plastic and chill at least 1 hour (or freeze for 30 mins).

4️⃣ Slice & Bake

  1. Preheat oven to 325°F (160°C).

  2. Slice dough into ½-inch thick rounds.

  3. Bake for 12-15 mins until edges are just golden.

  4. 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.

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