Go Back

Cranberry Pistachio Shortbread

A delightful cookie combining the nutty goodness of pistachios with the refreshing tartness of cranberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use room temperature butter for best results.
  • 1/2 cup powdered sugar Can be adjusted for preference.
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup pistachios, shelled and roughly chopped
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter and powdered sugar together until light and fluffy.
  3. Slowly add the all-purpose flour, cornstarch, and salt to the butter mixture, mixing until well combined.
  4. Stir in the vanilla extract, cranberries, and pistachios, ensuring everything is evenly distributed in the dough.
  5. Divide the dough into two logs, about 2 inches in diameter, and wrap them tightly in plastic wrap. Chill in the fridge for about 30 minutes.
  6. After chilling, slice the logs into 1/4-inch thick rounds and place them on your prepared baking sheet.
  7. Bake for 12-15 minutes until the edges are lightly golden.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies pair well with tea or coffee. Store in an airtight container at room temperature for up to a week or freeze for up to three months.