Here’s the full recipe for these delicious cranberry pistachio cookies 👇
🍪 Cranberry Pistachio Shortbread Cookies
🧾 Ingredients
- 1 cup (225 g) unsalted butter, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ¾ cup dried cranberries (chopped if large)
- ½ cup shelled pistachios (roughly chopped)
🥣 Instructions
1. Make the dough
- In a large bowl, cream butter and powdered sugar until smooth and fluffy.
- Mix in vanilla extract.
- Add flour and salt, mixing until a soft dough forms.
- Fold in cranberries and pistachios evenly.
2. Shape
- Divide dough in half and roll into logs (about 2 inches thick).
- Wrap in plastic wrap and refrigerate for at least 1–2 hours (or until firm).
3. Slice & bake
- Preheat oven to 180°C (350°F).
- Slice dough into ¼-inch thick rounds.
- Place on a lined baking sheet.
4. Bake
- Bake for 12–15 minutes, or until edges are lightly golden.
- Centers should stay pale.
5. Cool
- Let cookies cool on the tray for 5 minutes, then transfer to a rack.
✨ Optional Tips
- Sprinkle a little sugar on top before baking for sparkle.
- Dip half the cookie in melted white chocolate for extra indulgence.
- Store in an airtight container for up to 1 week.