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image of a realistic top down mise en place shot showing unsalted butter all purpose flour granulated sugar dried cranberries shelled pistachios vanilla extract kosher salt orange zest powdered sugar egg yolk almond extract cornstarch white chocolate chips dark chocolate sanding sugar chocolate glaze arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Cranberry Pistachio Shortbread Cookies

This Cranberry Pistachio Shortbread Cookies recipe brings a bit of elegance to your holiday platter without the stress of royal icing or complicated shapes, creating a buttery treat with festive colors that melt in your mouth.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Unsalted Butter softened but not melted
  • 1/2 cup Granulated Sugar
  • 1 tsp Vanilla Extract real stuff
  • 2 1/2 cups All-Purpose Flour
  • 1/4 tsp Kosher Salt
  • 1/2 cup Dried Cranberries finely chopped
  • 1/2 cup Shelled Pistachios roughly chopped
  • Orange Zest optional, from 1 orange

Equipment

  • large mixing bowl,
  • sharp knife,
  • Plastic Wrap
  • Baking sheets
  • Parchment Paper or Silicone Mats
  • Wire rack

Method
 

  1. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add vanilla extract and optional orange zest for maximum fragrance.
  2. Sift in the flour and salt. Mix on low speed just until a crumbly dough begins to form. Avoid overmixing to keep cookies light and tender.
  3. Use a spatula to gently fold in the chopped dried cranberries and pistachios, ensuring even distribution throughout the mixture.
  4. Divide the dough into two equal portions. Place each on a piece of plastic wrap and shape into a log about 2 inches in diameter. Roll tightly using the counter to smooth out air pockets.
  5. Refrigerate the logs for at least 2 hours, or up to overnight, to firm up the butter. For perfectly round logs, place them inside empty paper towel rolls during chilling.
  6. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
  7. Remove logs from fridge and slice into rounds about 1/4 inch thick using a sharp knife. Place on prepared sheets, 1 inch apart.
  8. Bake for 12-15 minutes until edges are just barely golden brown. Centers may still look soft but will firm up as they cool.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 120kcalCarbohydrates: 12gProtein: 1gFat: 8g

Notes

These cookies taste better the next day as flavors meld. For variations, dip in white chocolate or make gluten-free by substituting flour. Store in an airtight container at room temperature for up to a week, or freeze unbaked dough logs for up to 2 months. If dough is too crumbly, add 1 tsp milk to bind.
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