Cranberry Pistachio Shortbread Cookies
🧾 Ingredients
1 cup (225 g) unsalted butter, softened
¾ cup (150 g) powdered sugar
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
½ teaspoon salt
½ cup (70 g) dried cranberries, chopped
½ cup (70 g) shelled pistachios, roughly chopped
🔪 Instructions
- Cream butter and sugar
In a bowl, beat butter and powdered sugar until light and smooth.
Mix in vanilla extract. - Make the dough
Add flour and salt gradually, mixing until a soft dough forms.
Fold in cranberries and pistachios evenly. - Shape the dough
Divide dough in half and shape into logs (about 4–5 cm thick).
Wrap in plastic wrap and refrigerate for at least 1–2 hours (or until firm). - Slice and bake
Preheat oven to 170°C (340°F).
Slice dough into 1 cm thick rounds.
Place on a lined baking tray, spaced slightly apart. - Bake
Bake for 12–15 minutes or until edges are lightly golden.
Centers should stay pale. - Cool
Let cookies cool on the tray for 5 minutes, then transfer to a rack.
🍽️ Optional Finishing Touches
Dust with powdered sugar
Dip half in melted chocolate
Sprinkle a little sugar on top before baking for sparkle
🔥 Tips
Don’t overbake—shortbread should stay light in color
Chill dough well to keep cookies from spreading
Use high-quality butter for best flavor