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Cranberry Pistachio Shortbread Cookies

Festive, buttery, and melt-in-your-mouth—these Cranberry Pistachio Shortbread Cookies are perfect for the holidays or any special occasion 🎄🍪.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup dried cranberries chopped
  • 1/2 cup pistachios shelled, chopped

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Plastic wrap
  • Sharp knife
  • Wire rack

Method
 

  1. Cream butter and powdered sugar until fluffy. Add vanilla.
  2. Whisk flour and salt, then add to butter mixture until dough forms.
  3. Fold in cranberries and pistachios.
  4. Shape dough into a log, wrap, and chill for 2 hours.
  5. Slice into 1/4-inch rounds and bake at 350°F for 10–12 minutes.
  6. Cool on baking sheet 5 minutes before transferring to rack.

Notes

Chill dough well to maintain cookie shape. Dip cooled cookies in melted white chocolate for extra holiday flair.