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Cranberry Pistachio Shortbread Cookies

Delight in these buttery shortbread cookies studded with tart cranberries and crunchy pistachios, perfect for festive occasions or a sweet treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter at room temperature
  • ½ cup powdered sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup dried cranberries chopped
  • ½ cup shelled pistachios chopped
  • 2 tablespoons cornstarch optional, for extra crispness
  • extra granulated sugar for rolling optional

Method
 

  1. Cream butter and powdered sugar until light and fluffy.
  2. Add vanilla, salt, and flour; mix until just combined. Fold in cranberries and pistachios.
  3. Shape dough into a log, wrap, and refrigerate for 2 hours.
  4. Preheat oven to 350°F (175°C). Slice dough, sprinkle with sugar, and bake for 10–12 minutes.
  5. Cool before serving.

Notes

Chill the dough thoroughly for best results and store leftovers in an airtight container.