Cranberry Pistachio Shortbread Cookies
Ingredients
1 cup (226g) olive oil
½ cup granulated sugar
1 ½ tsp vanilla extract
¼ tsp almond extract (optional but highly recommended for flavor)
2 cups all-purpose flour
½ cup dried cranberries, finely chopped
½ cup pistachios, chopped (roasted, unsalted or lightly salted)
¼ tsp salt
Extra sugar for rolling (optional)
Instructions
- Prepare the dough
- In a large mixing bowl, whisk together the olive oil and granulated sugar until well combined.
The mixture won’t become fluffy like butter-based dough, but it should look smooth and glossy.
- Add the vanilla extract and almond extract. Mix well.
- Add dry ingredients
- Add the flour and salt.
- Mix with a spatula until the dough just comes together — it may look crumbly at first, but keep mixing gently until it forms a soft dough.
- Fold in the chopped cranberries and pistachios.
- Shape the cookies
- Place the dough onto a sheet of parchment paper.
- Roll it into a log shape about 2 inches thick.
- Wrap the log tightly in parchment or plastic wrap.
- Refrigerate for 1–2 hours until firm.
Chilling is essential so the cookies keep their shape.
- Bake
- Preheat your oven to 165°C (325°F).
- Line a baking sheet with parchment paper.
- Slice the dough into ¼–½ inch thick rounds.
- Optional: Roll the edges of each cookie in granulated sugar for a sparkly finish.
- Arrange the cookies on the baking tray, leaving a little space between them.
- Bake for 14–18 minutes, or until the edges are lightly golden.
- Cool & serve
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy with tea, coffee, or hot chocolate! ❄️☕
Tips for Best Results
Olive oil shortbread is more delicate than butter shortbread — chilling is important.
For extra flavor, add ½ tsp orange zest to the dough.
If the dough feels too soft, add 1–2 tbsp extra flour.
They keep well for 1 week in an airtight container.