Overview
These delicate, buttery shortbread cookies are filled with tart dried cranberries and crunchy pistachios. They’re festive, colorful, and perfect for holidays, tea time, or homemade gifts. With their melt-in-your-mouth texture and rich flavor, they look impressive but are surprisingly simple to make.
Ingredients
Base Dough
1 cup unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Add-Ins
3/4 cup dried cranberries, roughly chopped
1/2 cup shelled pistachios, roughly chopped
Optional
Extra powdered sugar for dusting
Instructions
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Add powdered sugar and mix until light and fluffy.
- Stir in vanilla extract.
- Gradually add flour and salt, mixing just until combined. Do not overmix.
- Fold in chopped cranberries and pistachios until evenly distributed throughout the dough.
- Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing slightly apart.
- Bake for 12 to 15 minutes, or until the edges are lightly golden. The centers should remain pale.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired.
Storage
Store in an airtight container at room temperature for up to one week, or freeze for up to 2 months.
These cookies are buttery, slightly crumbly, sweet with a pop of tart cranberry, and finished with the satisfying crunch of pistachios. Perfect with coffee, tea, or wrapped beautifully as a homemade gift.