Cranberry Pistachio Shortbread Cookies
Buttery, crisp, and bursting with festive flavors!
Ingredients:
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
½ tsp salt
½ tsp vanilla extract
½ cup dried cranberries, chopped
½ cup pistachios, chopped
Instructions:
Prepare the Dough
In a bowl, beat softened butter and powdered sugar until creamy.
Mix in vanilla extract.
Add flour and salt, stirring until a soft dough forms.
Fold in chopped cranberries and pistachios.
Shape & Chill
Roll the dough into a log (about 2 inches in diameter). Wrap in plastic wrap.
Chill in the refrigerator for at least 1 hour.
Slice & Bake
Preheat oven to 350°F (175°C).
Slice chilled dough into ¼-inch thick rounds.
Place on a baking sheet and bake for 12–15 minutes or until edges are lightly golden.
Cool & Serve
Let cookies cool on a wire rack before enjoying!
Recipe Details:
Prep Time: 10 minutes
Chill Time: 1 hour
Bake Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 20 cookies
Why You’ll Love It:
Buttery, melt-in-your-mouth shortbread Sweet, tart cranberries & crunchy pistachios 
Perfect for holidays or gifting 
A cookie you’ll keep coming back for! 
Cranberry Pistachio Shortbread Cookies
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