Cranberry Pistachio Shortbread Cookies – Buttery, Festive & Slice-and-Bake Perfection

Cranberry Pistachio Shortbread Cookies – Buttery, Festive & Slice-and-Bake Perfection

There’s something delightfully elegant about shortbread cookies. With their melt-in-your-mouth texture and rich, buttery base, they’re a timeless favorite. But add in bursts of tart dried cranberries and the crunch of green pistachios, and you’ve got something extra special — a treat that’s not only delicious but visually stunning as well. These Cranberry Pistachio Shortbread Cookies are slice-and-bake style, meaning you can prepare the dough in advance and enjoy fresh-baked cookies in minutes. Whether for the holidays or everyday indulgence, this recipe from deesviral is a must-try.

Ingredients:

• 1 cup (226g) unsalted butter, softened

• ¾ cup (90g) powdered sugar

• 1 teaspoon vanilla extract

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• 2 cups (250g) all-purpose flour

• ¼ teaspoon salt

• ½ cup dried cranberries, roughly chopped

• ½ cup shelled pistachios, roughly chopped

Instructions:

1. Cream the butter and sugar:
   In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and fluffy. Add vanilla extract and mix until incorporated.

2. Add the dry ingredients:
   Sift in the flour and salt. Mix on low speed or by hand until a soft dough begins to form. Do not overmix.

3. Fold in cranberries and pistachios:
   Gently mix in the chopped cranberries and pistachios, ensuring even distribution throughout the dough.

4. Shape the dough:
   Divide the dough into two portions. Roll each into a log shape, about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or until firm (you can also freeze for longer storage).

5. Preheat oven and slice cookies:
   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Remove dough from the fridge and slice into ¼-inch thick rounds using a sharp knife.

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6. Bake:
   Arrange the slices on the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes, or until the edges are just starting to turn golden.

7. Cool:
   Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Storage Tip:
Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies or the dough logs for up to 2 months.

Final Thoughts:
These Cranberry Pistachio Shortbread Cookies are buttery, rich, and filled with a perfect balance of tart and nutty flavors. Their festive appearance makes them perfect for gifting, holiday trays, or tea-time treats. And thanks to the slice-and-bake style, you can keep a batch of dough ready in the fridge whenever the cookie craving strikes.