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Cranberry Pistachio Shortbread Cookies

Delight in these buttery shortbread cookies studded with tart cranberries and crunchy pistachios, perfect for festive occasions or a sweet treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup pistachios, chopped

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
  2. Cream butter and powdered sugar until light and fluffy, then mix in vanilla.
  3. Whisk flour and salt, then gradually add to the butter mixture.
  4. Fold in cranberries and pistachios, shape into a log, chill for 1 hour.
  5. Slice into rounds, place on baking sheet, and bake for 12-15 minutes.
  6. Cool cookies on wire rack before serving.

Notes

Chill the dough thoroughly for clean slices and better texture.