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A stack of round Cranberry Pistachio Shortbread Cookies showing red berries and green nuts.

Cranberry Pistachio Shortbread Cookies

These Cranberry Pistachio Shortbread Cookies are the ultimate holiday treat. This easy slice-and-bake recipe features a buttery, melt-in-your-mouth texture balanced by tart dried cranberries and crunchy, nutty pistachios. Perfect for gifting, cookie boxes, or a simple afternoon tea snack, they require only a few pantry staples and no eggs or leavening agents.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 25
Course: Dessert, Snack
Cuisine: Greek, Middle Eastern
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 cup Unsalted Butter softened
  • ¾ cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 ¼ cups All-Purpose Flour
  • ¼ tsp Salt
  • ¾ cup Dried Cranberries chopped
  • ¾ cup Pistachios chopped

Method
 

  1. Cream: In a large bowl, cream together butter and powdered sugar until smooth. Stir in vanilla.
  2. Mix: Whisk flour and salt, then gradually add to the butter mixture. Mix until a dough forms.
  3. Fold: Fold in the cranberries and pistachios.
  4. Roll: Shape dough into a 2-inch diameter log using plastic wrap.
  5. Chill: Refrigerate for at least 2 hours.
  6. Bake: Slice into ½-inch rounds. Bake at 325°F for 12–15 mins on parchment paper.
  7. Cool: Let cool on the pan for 5 mins, then transfer to a wire rack.

Notes

1. Butter Temperature: Ensure your butter is at cool room temperature. If it is too soft or oily, the cookies will spread.
2. Chilling is Mandatory: Do not skip the 2-hour chill time; it is essential for the "slice-and-bake" method to work without the dough crumbling.
3. Uniform Slicing: Use a sharp serrated knife to saw through the nuts and berries gently to keep the rounds intact.
4. Substitution: You can swap pistachios for almonds or add orange zest for a citrusy twist.