Cranberry Pistachio Shortbread (Printable)

Buttery shortbread dotted with dried cranberries and pistachios, ideal for elegant treats or gifting.

# What's Needed:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 teaspoon fine sea salt

→ Base

03 - 1 cup unsalted butter, room temperature
04 - 2/3 cup powdered sugar
05 - 1 teaspoon pure vanilla extract

→ Mix-ins

06 - 2/3 cup dried cranberries, coarsely chopped
07 - 2/3 cup shelled unsalted pistachios, coarsely chopped

# How to Make It:

01 - Whisk together flour and sea salt in a medium bowl; set aside.
02 - Using an electric mixer on medium speed, beat butter and powdered sugar until light and fluffy, about 2 minutes.
03 - Incorporate vanilla extract into the creamed butter mixture.
04 - Gradually add the flour and salt mixture at low speed, mixing just until combined.
05 - Gently fold dried cranberries and pistachios into the dough using a spatula.
06 - Divide dough into two portions; shape each into a log approximately 1.5 inches in diameter, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until firm.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Unwrap dough logs and slice into 1/4-inch thick rounds. Arrange slices 1 inch apart on prepared sheets.
09 - Bake for 13 to 15 minutes, until edges are just turning golden.
10 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Tips for Success:

01 -
  • The dough comes together with just six ingredients, making it feel deceptively simple while tasting absolutely luxurious
  • They bake quickly and stay fresh for a week, perfect for gift-giving or keeping on hand for unexpected guests
  • The contrast between tart cranberries and buttery pistachios creates a flavor profile that feels both celebratory and approachable
02 -
  • Butter temperature makes or breaks this recipe—if your butter is too cold, it won't cream properly, and you'll end up with a dense, heavy dough instead of tender cookies
  • Don't skip the chilling step. I learned this the hard way when I tried to rush and ended up with cookies that spread too much and baked unevenly
  • The golden-edge rule is your best friend. Cookies that look slightly underdone will set perfectly as they cool and stay tender
03 -
  • Invest in a sharp knife for slicing the dough logs—a dull blade will crush the cranberries and nuts instead of cutting cleanly through the dough
  • If your kitchen is warm, chill your baking sheets for 10 minutes before baking. This helps prevent the bottoms from browning too quickly while the centers bake
  • The exact baking time depends on your oven, so start checking at 13 minutes rather than waiting the full 15

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