By This Cranberry Pistachio Shortbread Cookies balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Cranberry Pistachio Shortbread Cookies captures the essence of desserts|cookies & biscuits while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cranberry Pistachio Shortbread Cookies becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup pistachios, chopped
1 tablespoon milk (if needed)
PREPARATION STEPS
Cream the Butter & Sugar:
In a large mixing bowl, beat the butter, powdered sugar, and granulated sugar until smooth and creamy.
Mix in the vanilla extract.
Combine Dry Ingredients:
In another bowl, whisk together flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
Add Cranberries & Pistachios:
Fold in the chopped cranberries and pistachios until evenly distributed.
If the dough is too crumbly, add 1 tablespoon of milk to bring it together.
Shape & Chill the Dough:
Roll the dough into a log shape (about 2 inches in diameter).
Wrap it tightly in plastic wrap and refrigerate for 1-2 hours, until firm.
Preheat & Slice:
Preheat oven to 325°F (163°C).
Line a baking sheet with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds and place them on the baking sheet.
Bake:
Bake for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serve & Enjoy:
Serve these delicious cookies with a cup of tea or coffee, or store them in an airtight container for up to one week.
Nutritional Information:
Prep Time: 10 minutes | Chill Time: 1-2 hours | Bake Time: 12-15 minutes
Kcal: 120 kcal per cookie
Servings: 20-24 cookies
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
