Cranberry Pistachio Shortbread Cookies

These Cranberry Pistachio Shortbread Cookies are crisp and buttery with holiday fruits, nuts, and flavors like dried cranberries, pistachios, and orange zest. They're an easy slice-and-bake or cut-out cookie recipe perfect for the holidays.

Inspired by my Christmas Icebox Cookies, also a shortbread slice-and-bake cookie, and my Lemon Poppy Seed Shortbread Cookies!

Key Ingredients

Here's what you need:

• Butter: Creates that classic shortbread richness and tender, crumbly texture. Use softened butter so it creams smoothly.
• Granulated Sugar: Adds sweetness and helps the dough bind while keeping the cookies light in color.
• All-Purpose Flour: Provides structure and the traditional sandy crumb of shortbread.
• Dried Cranberries: Add pops of tart-sweet flavor and festive color. Chop them slightly for even distribution.
• Shelled Pistachios: Bring crunch, richness, and a beautiful green contrast. Use roasted, unsalted pistachios for the best flavor.
• White Chocolate (Optional): Perfect for drizzling or dipping once the cookies are cooled. Adds a creamy sweetness that complements both the cranberries and pistachios.

How to Make Cranberry Pistachio Shortbread Cookies

Making these festive shortbread cookies is wonderfully simple. The dough comes together quickly, chills well, and slices beautifully before baking. Here's an overview of how it works:

Line a baking sheet with parchment paper and then make the cookie dough.

Step 1: Cream the Butter and Sugar

Beat the softened butter and sugar together until light and creamy. This step helps create that tender, melt-in-your-mouth shortbread texture.

Step 2: Add the Dry Ingredients

Mix in the flour and salt until the dough begins to come together. It will look crumbly at first-keep mixing until it forms a soft dough.

Step 3: Fold in Cranberries and Pistachios

Stir in the chopped cranberries and pistachios until evenly distributed throughout the dough. If the dough feels sticky, a quick chill firms it right up.

4. Shape and Chill the Dough

Transfer the dough to a lightly floured surface and form it into a log (or flatten into a disc if cutting shapes). Wrap tightly and refrigerate until firm. Chilling is essential-it helps the cookies slice cleanly and hold their shape in the oven.

5. Slice and Bake

Cut the dough into even slices and arrange on a parchment-lined baking sheet. Bake until the edges are just beginning to turn golden. Cool completely before dipping or drizzling with white chocolate.

Variations

• White Chocolate Drizzle or Dip: Add an elegant finish by drizzling melted white chocolate over the cooled cookies or dipping half of each cookie. Let them set before storing.
• Orange or Lemon Zest: A teaspoon of finely grated citrus zest brightens the buttery shortbread and pairs beautifully with both cranberries and pistachios.
• Cherry Pistachio Shortbread: Swap the dried cranberries for chopped dried cherries for a slightly sweeter, fruit-forward cookie.
• Almond or Vanilla Twist: Add ½ teaspoon almond extract (or increase the vanilla) for a warm, fragrant flavor variation.
• Slice-and-Bake Freezer Dough: Shape the dough into two logs, wrap tightly, and freeze. Slice and bake straight from the freezer, adding 1-2 minutes to the bake time.

Recipe FAQs

More Shortbread Cookie Recipes to Try:

• Espresso Chai Cookies with Maple Cinnamon Icing
• Giant and Soft Ginger Spice Cookies
• Shortbread Tea Cookies with Lemon Curd
• Scottish Millionaires Shortbread
• Lemon Poppy Seed Shortbread Cookies