Cranberry Pistachio Shortbread Cookies Recipe

Ohhh these are holiday-pretty but secretly easy—crisp, buttery, and just the right mix of sweet + tart 💚❤️

Cranberry Pistachio Shortbread Cookies

Ingredients

• 1 cup unsalted butter, softened

• ½ cup powdered sugar

• 2 cups all-purpose flour

• ½ tsp salt

• ½ cup dried cranberries, chopped

• ½ cup pistachios, chopped

• 1 tsp vanilla extract (optional but lovely)

---

Instructions

1. Cream butter + sugar
   Beat butter and powdered sugar until smooth and creamy.

2. Add flavor
   Mix in vanilla and salt.

3. Form dough
   Gradually add flour until a soft dough forms.
   Fold in cranberries and pistachios.

4. Shape & chill
   Divide dough in half and roll into 1½-inch logs.
   Wrap and refrigerate at least 1 hour (or up to 24).

5. Slice & bake

   • Preheat oven to 350°F (175°C)

   • Slice logs into ¼-inch rounds

   • Place on parchment-lined baking sheet

6. Bake
   Bake 12–15 minutes, until edges are just lightly golden.

7. Cool
   Let cool on the pan for 5 minutes, then transfer to a rack.

---

Optional finishing touches ✨

• Drizzle with white chocolate

• Dust lightly with powdered sugar

• Roll dough logs in coarse sugar before slicing

Storage

• Airtight container: 1 week

• Freezer (baked or dough): up to 3 months

If you want, I can tweak this for gluten-free, slice-and-bake gifting, or a lemon-cranberry twist 🍋🍪