Cranberry Pistachio Shortbread Cookies

Buttery, tender shortbread with crunchy pistachios and sweet-tart dried cranberries—perfect for holidays, gifts, or an afternoon treat.

Ingredients

• 1 cup (227 g) unsalted butter, softened
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional)
• 2 cups (250 g) all-purpose flour
• ¼ tsp salt
• ¾ cup chopped shelled pistachios
• ¾ cup chopped dried cranberries

Instructions

1. Cream the butter
   • In a large bowl, beat the softened butter and powdered sugar until light and creamy (2–3 minutes).
   • Mix in the vanilla and almond extract, if using.
2. Make the dough
   • Stir together the flour and salt.
   • Gradually add the dry ingredients to the butter mixture until just combined.
   • Fold in the chopped pistachios and dried cranberries.
3. Shape and chill
   • Divide the dough in half and shape each half into a log about 2 inches (5 cm) in diameter.
   • Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
4. Preheat the oven
   • Heat the oven to 350°F (175°C).
   • Line baking sheets with parchment paper.
5. Slice and bake
   • Slice the chilled logs into ¼-inch (6 mm) thick rounds.
   • Arrange cookies about 1 inch apart on the prepared baking sheets.
   • Bake for 12–15 minutes, until the edges are just beginning to turn golden.
6. Cool
   • Let the cookies cool on the baking sheet for 5 minutes.
   • Transfer to a wire rack to cool completely.

Optional Finishes

• Dip half of each cookie in melted white or dark chocolate.
• Sprinkle with finely chopped pistachios or a pinch of flaky sea salt before the chocolate sets.
• Dust lightly with powdered sugar after cooling.

Storage

• Room temperature: Store in an airtight container for up to 1 week.
• Refrigerator: Up to 2 weeks.
• Freezer: Freeze baked cookies or unbaked dough for up to 3 months.

Yield: About 24–30 cookies.