Cranberry Pistachio Shortbread Cookies
Buttery shortbread speckled with tart dried cranberries and crunchy pistachios. This slice-and-bake style cookie offers a tender crumb edged with a light golden hue.
Ingredients
- 1 cup unsalted butter room temperature
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 0.75 cup dried cranberries roughly chopped
- 0.75 cup pistachios roasted and chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
- Stir in the vanilla extract. Add flour and salt; mix until crumbly. Fold in cranberries and pistachios.
- Shape dough into a 2-inch log, wrap in plastic, and chill for at least 2 hours.
- Slice log into ¼-inch rounds and place 1 inch apart on prepared sheet.
- Bake 12–14 minutes until pale golden at the edges. Let rest on sheet 5 minutes, then transfer to a rack to cool completely.
Notes
Dough logs can be frozen for up to one month; thaw before slicing.
Ensure dough is thoroughly chilled to maintain clean cookie edges.
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