Cranberry Pistachio Shortbread

Cranberry Pistachio Shortbread

🕒 Time:

15 min prep + 30 min chill + 15–18 min bake

🍽️ Makes:

18–24 cookies

🛒 Ingredients:

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

👩‍🍳 Instructions:

1. Cream butter & sugar

• In a bowl, beat butter and powdered sugar until smooth and creamy.
• Mix in vanilla extract.

2. Add dry ingredients

• Add flour and salt.
• Mix until a soft dough forms (don’t overmix).

3. Fold in mix-ins

• Gently stir in cranberries and pistachios.

4. Shape & chill

• Form dough into a log (about 2–2.5 inches thick).
• Wrap in plastic wrap and chill for at least 30 minutes (or up to 24 hours).

5. Slice & bake

• Preheat oven to 170–180°C.
• Slice dough into ½-inch thick rounds.
• Place on a lined baking tray.

6. Bake

• Bake for 15–18 minutes until edges are lightly golden (tops stay pale).

7. Cool

• Let cookies cool on the tray for 5 minutes, then transfer to a rack.

🌟 Optional Finishes:

• Dip half the cookie in melted white chocolate
• Sprinkle extra crushed pistachios on top
• Add orange zest to the dough for a citrus twist

💡 Tips:

• Use room temperature butter for best texture
• Chill well → helps cookies hold shape
• Don’t overbake—shortbread should be tender, not crunchy.