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Cranberry Pistachio Shortbread Cookies

Buttery shortbread cookies filled with tart dried cranberries and crunchy pistachios, perfect for holiday baking and festive dessert platters.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 1 hour 36 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.75 cup powdered sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.25 tsp salt
  • 0.75 cup dried cranberries chopped
  • 0.75 cup shelled pistachios chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Beat softened butter in a large bowl until smooth and creamy.
  2. Add powdered sugar and vanilla extract, mixing until light and fluffy.
  3. Gradually add flour and salt until a soft dough forms.
  4. Fold in chopped dried cranberries and pistachios evenly throughout the dough.
  5. Divide dough into two logs, wrap tightly, and refrigerate for at least 1 hour.
  6. Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
  7. Slice chilled dough into 1/4-inch rounds and place on prepared baking sheet.
  8. Bake 14–16 minutes until edges are lightly golden.
  9. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

Notes

For extra festive presentation, drizzle cooled cookies with melted white chocolate or dust lightly with powdered sugar before serving.