Cranberry Pistachio Shortbread Cookies offer buttery, crumbly bliss with tart cranberries and nutty pistachios, perfect for holiday gifting or cozy gatherings with minimal effort. This simple recipe delivers festive holiday cookies that are elegant and delicious.
Substitution: Use gluten-free flour; dried cherries for cranberries; almonds for pistachios.
Instructions
Cream Butter and Sugar
I beat 1 cup butter and ½ cup powdered sugar until fluffy (2–3 minutes), then mix in 1 tsp vanilla for these Cranberry Pistachio Shortbread Cookies.
Combine Dry Ingredients
I whisk 2 cups flour and ¼ tsp salt in a bowl for these buttery shortbread treats.
Mix Dough
I gradually add dry ingredients to the butter mixture on low speed until a soft dough forms, avoiding overmixing for this simple recipe.
Fold in Add-Ins
I fold in ½ cup cranberries and ½ cup pistachios for these festive holiday cookies.
Shape and Chill
I form the dough into a 2-inch log, wrap in plastic, and chill for 1 hour for these buttery shortbread treats.
Prep and Bake
I preheat the oven to 350°F (175°C), line baking sheets with parchment, slice the log into ¼-inch rounds, and bake for 12–15 minutes until lightly golden for these festive holiday cookies.
Cool and Serve
I cool cookies on the sheet for 5 minutes, then transfer to a rack for these buttery shortbread treats.
Notes
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