Cranberry Pistachio Shortbread Cookies (Full Recipe)

🧾 Ingredients

• 1 cup (225g) unsalted butter (softened)
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• ½ cup dried cranberries (chopped)
• ½ cup pistachios (chopped, unsalted)

🥣 Instructions

1. Make the Dough

1. In a bowl, cream butter and powdered sugar until smooth and fluffy.
2. Add vanilla extract and mix well.
3. Gradually add flour and salt, mixing until a soft dough forms.

2. Add Mix-Ins

• Fold in chopped cranberries and pistachios evenly.

3. Shape the Cookies

Option A (Slice & Bake – recommended):

1. Roll dough into a log (about 2–2.5 inches thick).
2. Wrap in plastic and refrigerate for 1–2 hours.
3. Slice into rounds (about ½ inch thick).

Option B (Hand-shaped):

• Roll small balls and flatten slightly.

4. Bake

• Preheat oven to 170°C (340°F)
• Place cookies on lined tray
• Bake 12–15 minutes
  👉 Bottom should be lightly golden, tops stay pale

5. Cool

• Let cookies cool completely—they firm up as they cool.

✨ Optional Glaze (Like in the Picture)

Ingredients:

• ½ cup powdered sugar
• 1–2 tbsp milk or lemon juice

Instructions:

• Mix to a drizzle consistency
• Lightly drizzle over cooled cookies

⏱️ Time & Yield

• Prep time: 15 minutes
• Chill time: 1 hour
• Bake time: 15 minutes
• Makes: ~18–24 cookies

💡 Tips for Perfect Cookies

• Don’t overbake—shortbread should stay light, not brown
• Chill dough well to keep shape
• Use good butter for best flavor
• Chop cranberries small for even distribution

🌿 Flavor Variations

• Add orange zest for a citrus twist
• Dip half in melted white chocolate
• Add a pinch of cardamom for a unique flavor.