Description

These Cranberry Pistachio Shortbread Cookies are buttery, crisp, and festively speckled with tart cranberries and crunchy pistachios. Perfect for holiday trays or year-round tea-time treats, this easy slice-and-bake cookie recipe delivers a classic shortbread texture with a colorful twist! Keywords: cranberry pistachio shortbread, holiday shortbread cookies, slice and bake cookies, festive shortbread, buttery cranberry cookies.

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 cup chopped dried cranberries
1/3 cup chopped pistachios

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Instructions

In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
Gradually add the flour, mixing until a soft dough forms.
Fold in the chopped cranberries and pistachios until evenly distributed.
Divide dough in half and shape into 2 logs (about 2 inches in diameter). Wrap in plastic wrap and chill for at least 1 hour.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Slice chilled dough into ¼-inch thick rounds and place on the prepared baking sheet.
Bake for 10–12 minutes, or until edges are lightly golden.
Cool on the pan for a few minutes before transferring to a wire rack.

Notes

Dough can be frozen for up to 2 months—slice and bake as needed.
For extra holiday flair, dip half of each cookie in white chocolate.
Use salted pistachios for a sweet-salty flavor contrast.