Cranberry Pistachio Shortbread Cookies
1 cup (226g) unsalted butter, softened
½ cup (100g) granulated sugar
¼ cup (30g) powdered sugar
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
¼ teaspoon salt
¾ cup (90g) shelled pistachios, roughly chopped
¾ cup (90g) dried cranberries, chopped if large
Optional (for finishing):
2–3 oz white chocolate, melted
Extra chopped pistachios for garnish
🥣 Instructions
1️⃣ Cream the Butter & Sugar
In a large bowl, beat the softened butter, granulated sugar, and powdered sugar together until smooth and creamy (about 2–3 minutes).
Mix in the vanilla extract.
2️⃣ Add Dry Ingredients
Gradually add flour and salt. Mix on low speed just until combined.
Fold in chopped pistachios and cranberries.
Dough will be slightly crumbly but should hold together when pressed.
3️⃣ Shape the Dough
Divide dough in half.
Shape each half into a log about 2 inches in diameter.
Wrap tightly in plastic wrap and refrigerate for at least 1–2 hours (or up to 3 days).
4️⃣ Slice & Bake
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Slice chilled dough into ¼-inch thick rounds.
Place 1 inch apart on prepared baking sheet.
Bake for 12–15 minutes, or until edges are just lightly golden.
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
🍫 Optional White Chocolate Drizzle
Melt white chocolate and drizzle over cooled cookies.
Sprinkle extra chopped pistachios on top before chocolate sets.
💡 Tips for Perfect Shortbread
✔ Use room temperature butter (not melted)
✔ Don’t overmix once flour is added
✔ Chill thoroughly to prevent spreading
✔ For cleaner slices, rotate dough log while slicing
❄ Storage
Store in airtight container at room temp for up to 1 week
Freeze baked cookies for up to 2 months
Dough logs freeze beautifully for slice-and-bake convenience,
