Buttery, crisp, and speckled with sweet-tart cranberries and earthy pistachios, these shortbread cookies are a festive treat perfect for holidays, gifting, or teatime.
Ingredients
Base Dough:
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• ½ cup powdered sugar (also called confectioners’ sugar)
• 2 cups all-purpose flour, spooned and leveled
• ½ tsp fine salt
• ½ tsp pure vanilla extract
Add-ins:
• ½ cup dried cranberries, finely chopped
• ½ cup shelled pistachios, chopped (preferably unsalted and roasted)
Instructions
1. Cream the Butter & Sugar
• In a large mixing bowl, use a hand or stand mixer to beat the softened butter until smooth and creamy (about 1–2 minutes).
• Add the powdered sugar and continue to beat on medium speed until the mixture is fluffy and well combined, about 1–2 more minutes.
• Scrape down the sides of the bowl with a spatula as needed.
• Mix in the vanilla extract and beat for 15–20 seconds more.
2. Add Dry Ingredients
• In a separate bowl, whisk together the flour and salt.
• Gradually add the dry mixture to the butter mixture. Mix on low speed just until a soft dough forms.
• The dough may appear crumbly at first, but it should come together as you continue to mix.
3. Fold in Cranberries & Pistachios
• Gently fold in the chopped dried cranberries and pistachios using a spatula or wooden spoon.
• Distribute the mix-ins evenly throughout the dough without overworking it.
4. Shape and Chill
• Divide the dough in half if needed for easier handling.
• On a piece of plastic wrap or parchment paper, shape the dough into a log approximately 2 inches in diameter.
• Wrap the log tightly and refrigerate for at least 1 hour, or up to 2 days.
• Chilling firms the butter, prevents spreading, and makes slicing cleaner.
5. Preheat & Prepare to Bake
• When ready to bake, preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper or silicone mats.
• Unwrap the chilled dough and use a sharp knife to cut the log into ¼-inch thick rounds. If the dough crumbles slightly, gently press it back together.
6. Bake the Cookies
• Arrange cookies 1 inch apart on the prepared baking sheets.
• Bake for 12–15 minutes, or until the edges are lightly golden but the centers are still pale.
• Do not overbake—shortbread should be tender, not dry.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage & Make-Ahead Tips
• Room Temperature: Store cooled cookies in an airtight container for up to 1 week.
• Freezer: Freeze unbaked dough logs, well-wrapped, for up to 3 months. Let thaw slightly before slicing and baking.
• Gift-Friendly: These cookies hold their shape and flavor well, making them perfect for packaging and gifting.
Flavor Tips & Variations
• Orange Zest: Add 1 tsp orange zest to the dough for a citrusy twist.
• Chocolate Dip: Once cooled, dip one half of each cookie in melted dark chocolate and let set for a fancier finish.
• Other Nuts: Substitute pistachios with finely chopped almonds, pecans, or walnuts if preferred.
Recipe Notes
• Be sure to use unsalted butter so you can control the saltiness.
• Spoon and level your flour (don’t scoop directly from the bag) to avoid a dense dough.
• Chilling is crucial to maintain the cookie’s round shape and buttery texture.
Nutrition (Approximate per cookie)
Calories: 130
Fat: 9g
Carbs: 12g
Protein: 2g
Sugar: 5g