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Buttery Cranberry Pistachio Shortbread Cookies: Easy Holiday Recipe

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These buttery shortbread cookies are studded with tart dried cranberries and toasted pistachios, creating a festive, melt-in-your-mouth holiday treat that’s naturally beautiful and easy to make.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (70g) shelled unsalted pistachios, toasted and chopped
  • 1 teaspoon pure vanilla extract

Instructions

  1. Toast the pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant. Cool completely, then chop coarsely.
  2. If dried cranberries are large, chop them into small pieces (about the size of the pistachio pieces).
  3. In a stand mixer with the paddle attachment, beat the softened butter on medium speed for 2 minutes until smooth and creamy.
  4. Add powdered sugar and vanilla extract; beat on medium-low for 2 minutes until light and fluffy. Scrape down the bowl.
  5. In a separate bowl, whisk together flour, cornstarch, and salt.
  6. With mixer on low, gradually add the flour mixture to the butter mixture. Mix just until flour disappears (dough will be shaggy).
  7. Fold in chopped pistachios and cranberries with a rubber spatula until evenly distributed.
  8. Divide dough in half. Place each half on plastic wrap and shape into a log about 2 inches in diameter. Wrap tightly and refrigerate for at least 2 hours (or up to 3 days).
  9. Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
  10. Slice each log into 1/4-inch thick rounds using a sharp knife. Place on prepared baking sheets about 1 inch apart.
  11. Bake for 14-16 minutes, rotating pans halfway, until edges are just barely golden. Centers will look pale.
  12. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough thoroughly for at least 2 hours to prevent spreading. Use a sharp knife for clean slices. Rotate the dough log after each slice to keep cookies round. Do not overmix the dough once flour is added. Cookies can be stored in an airtight container at room temperature for up to 1 week. Dough logs can be frozen for up to 3 months.

Nutrition

Keywords: shortbread cookies, cranberry pistachio shortbread, holiday cookies, easy shortbread recipe, buttery shortbread

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