If you’re dreaming of a cookie that blends festive flavors, melt-in-your-mouth texture, and an eye-catching pop of color, let me introduce you to Cranberry Pistachio Shortbread. This delightful treat is as lovely to look at as it is irresistible to eat, with buttery richness, a sweet-tart burst from cranberries, and nutty pistachios in every bite. Not only does it come together with minimal fuss, it’s the type Dessert. Whether you enjoy them with a cozy drink or present them as a thoughtful homemade gift, Cranberry Pistachio Shortbread truly belongs in every cookie lover’s repertoire.
Ingredients You’ll Need
You’ll be amazed at how a handful of pantry staples and a couple of festive mix-ins transform into these gorgeous shortbreads. Each ingredient has a role — some add flavor, others bring out the signature crumbly texture or the cookies’ signature colors. Here’s what you’ll need, plus a little wisdom for getting the best from each:
- Unsalted butter (1 cup, softened): The heart of shortbread! Use high-quality butter, and make sure it’s fully softened before creaming for the dreamiest texture.
- Powdered sugar (¾ cup): Adds sweetness and a signature melt-away crumb that distinguishes these cookies from crisper varieties.
- Vanilla extract (1 teaspoon): A splash brings warmth and coziness, making the flavors pop without overpowering.
- All-purpose flour (2 cups): This forms the cookie’s tender structure; measure carefully for consistent results.
- Salt (¼ teaspoon): Don’t skip it — a touch of salt sharpens the flavors and balances the sweetness beautifully.
- Dried cranberries, chopped (½ cup): Their tartness and chewy texture add lovely contrast and a festive red fleck to each bite.
- Shelled pistachios, chopped (½ cup): The nuts offer delicate crunch and a gorgeous green hue — be sure to use unsalted for best balance.
How to Make Cranberry Pistachio Shortbread
Step 1: Prepare Your Baking Sheet and Oven
Start by heating your oven to 325°F (165°C). Line a baking sheet with parchment paper; this ensures the cookies don’t stick and makes cleanup a breeze. A little prep at the beginning sets you up for smooth baking later on!
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar together until the mixture turns pale and fluffy — a good three minutes by hand or with a mixer. This aerating step is crucial for creating that delicate, crumbly shortbread texture we all crave.
Step 3: Add Vanilla, Flour, and Salt
Drizzle in the vanilla extract, then gradually add the flour and salt. Mix gently until a soft, cohesive dough forms — don’t overwork it, as you want a tender crumb, not a tough one. Shortbread should always feel just held together rather than stiff.
Step 4: Fold in Cranberries and Pistachios
With a spatula, gently fold the chopped dried cranberries and pistachios into the dough. This is when the color magic happens! Try to distribute them evenly so every cookie gets some jewel-like red and green in each slice.
Step 5: Shape and Chill the Dough
Divide the dough in half. Roll each half into a log about 2 inches in diameter, wrapping each snugly in plastic wrap. Let them chill in the fridge for at least 1 hour; chilling helps the flavors meld and keeps the cookies from spreading during baking.
Step 6: Slice and Bake
Once the dough is firm, unwrap the logs and slice them into ¼-inch thick rounds. Arrange the cookies about an inch apart on your prepared baking sheet. Bake for 12 to 15 minutes, until the edges are just starting to turn golden. A little patience — don’t overbake, as shortbread should remain pale and delicate.
Step 7: Cool and Enjoy
Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack. This resting time helps them set. Once completely cool, your Cranberry Pistachio Shortbread is ready to serve, share, or store (if you can resist eating them all right away!).
How to Serve Cranberry Pistachio Shortbread
Garnishes
For a fancy flourish, drizzle cooled Cranberry Pistachio Shortbread cookies with melted white chocolate or dust them lightly with powdered sugar. The sweetness adds another layer and makes for an irresistible presentation, perfect for gift-giving or putting out on a holiday platter.
Side Dishes
Shortbread pairs perfectly with a hot cup of tea or coffee, but don’t overlook serving them alongside a cheese board for a modern twist — the pistachios and cranberries complement tangy cheeses beautifully. Around the holidays, a spiced cider or mulled wine is an ultra-cozy companion.
Creative Ways to Present
Dress up a simple plate by stacking the cookies and tying with a festive ribbon, or package several in a clear cellophane bag for charming homemade gifts. For parties, arrange the Cranberry Pistachio Shortbread on a tiered stand with other seasonal treats to create a stunning (and edible!) centerpiece.
Make Ahead and Storage
Storing Leftovers
Cranberry Pistachio Shortbread keeps well for up to a week in an airtight container at room temperature. Layer the cookies with parchment paper to protect their pretty edges and keep them from sticking together.
Freezing
Shortbread dough is the ultimate make-ahead treat. Wrap the dough logs tightly in plastic and then in foil, and freeze for up to three months. To bake, just slice the chilled dough and bake straight from the freezer, adding an extra minute or two to the baking time if needed. Baked cookies can also be frozen, but nothing beats the aroma of freshly baked shortbread from the oven.
Reheating
If your cookies have been stored or frozen, revive their just-baked aroma and texture by warming them in a 300°F (150°C) oven for about 5 minutes. This brings back their classic buttery crispness — perfect for a treat that tastes freshly made.
FAQs
Can I use fresh cranberries instead of dried?
For this Cranberry Pistachio Shortbread, dried cranberries are best because they keep the dough from becoming too moist and ensure pretty slices that hold their shape. Fresh cranberries would release too much liquid and might make the cookies soggy or uneven.
What’s the best way to chop pistachios for this recipe?
Use shelled, unsalted pistachios and give them a rough chop with a sharp knife. Avoid using a food processor, as it can turn them too fine — you want visible chunks for color and texture in your Cranberry Pistachio Shortbread.
Can I make the dough ahead of time?
Absolutely! The log of dough can be stored in the refrigerator for up to three days, or frozen for months. This makes Cranberry Pistachio Shortbread perfect for spontaneous hosting or last-minute gift needs.
How do I keep the cookies from spreading too much?
Chilling the dough is crucial. Make sure it’s well-chilled and don’t skip the step, as this keeps the cookies beautifully defined and prevents spreading while baking. If your kitchen is warm, return the sliced cookies to the fridge for a few minutes before baking.
Can I add other mix-ins or flavorings?
Shortbread is wonderfully versatile! Try orange zest for a zesty citrus twist, swap pistachios for pecans, or use semi-sweet chocolate chips for a chocolatey variation. Just keep the total amount of mix-ins about the same so your Cranberry Pistachio Shortbread stays perfectly balanced.
Final Thoughts
If you’re ready to wow at your next gathering or simply enjoy an afternoon treat that feels extra special, you owe it to yourself to try Cranberry Pistachio Shortbread. These cookies are simple, stunning, and oh-so-delicious — my guess is they’ll quickly become a cherished staple in your kitchen too!
Print
Cranberry Pistachio Shortbread Recipe
- Total Time: 30 minutes (plus chilling time)
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Cranberry Pistachio Shortbread cookies are a delightful combination of buttery shortbread, tart cranberries, and crunchy pistachios. Perfect for the holiday season or any time you crave a sweet treat with a festive twist.
Ingredients
For the Shortbread:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Add-Ins:
- ½ cup chopped dried cranberries
- ½ cup chopped shelled pistachios
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
- Mix in Vanilla: Mix in the vanilla extract.
- Add Dry Ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
- Fold in Cranberries and Pistachios: Fold in the chopped cranberries and pistachios until evenly distributed.
- Chill and Shape: Divide the dough in half, shape each half into a log, wrap in plastic wrap, and chill for at least 1 hour.
- Slice and Bake: Slice the chilled dough into rounds, place on the baking sheet, and bake for 12–15 minutes until lightly golden.
- Cool and Serve: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a festive touch, drizzle cooled cookies with melted white chocolate.
- The dough can be prepared ahead and the logs frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
