Cranberry Pistachio Shortbread Cookies Recipe
Cranberry Pistachio Shortbread Cookies are buttery, zesty, and packed with sweet cranberries and crunchy pistachios. This easy, slice-and-bake cookie recipe is perfect for beginner home cooks. Enjoy festive flavors in every bite—these cookies are ideal for sharing or gifting!
Ingredients
- 10 tablespoons unsalted butter softened (142 g)
- 1 tablespoon orange zest 6 g
- ½ teaspoon vanilla extract 2.5 ml
- ½ teaspoon salt 2.5 g
- ½ cup powdered sugar 60 g
- 1 ½ cups all-purpose flour 190 g
- ½ cup dried cranberries chopped (60 g)
- ½ cup pistachios chopped (60 g)
Instructions
- Cream the unsalted butter in a large bowl until smooth.
- Mix in orange zest, vanilla extract, and salt until fully combined.
- Gradually add powdered sugar and blend until light and creamy.
- Slowly stir in flour until a crumbly but cohesive dough forms.
- Fold in chopped dried cranberries and pistachios.
- Shape dough into a 1-inch thick log on a floured surface. Wrap and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Slice dough into ½-inch rounds or use cookie cutters.
- Place cookies 1 inch apart on a parchment-lined baking sheet and bake for 12–15 minutes, until lightly golden at the bottom.
Notes
For cleaner slices, use a sharp knife and cut chilled dough. Try swapping pistachios for pecans to change up your Cranberry Pistachio Shortbread Cookies.
Nutrition
Per cookie (approx.): 105 calories, 6g fat, 12g carbs, 1g protein
Per cookie (approx.): 105 calories, 6g fat, 12g carbs, 1g protein