Cranberry Pistachio Shortbread Cookies

Buttery, tender shortbread cookies filled with sweet dried cranberries and crunchy pistachios. They’re lightly crisp around the edges, delicately crumbly, and perfect with tea or coffee.

Ingredients

• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 tsp pure vanilla extract
• ½ tsp almond extract, optional
• 2 cups (250 g) all-purpose flour
• ¼ tsp salt
• ¾ cup (90 g) dried cranberries, finely chopped
• ½ cup (60 g) shelled pistachios, finely chopped
• 1 tbsp orange zest, optional

For the topping, optional:

• 2 tbsp finely chopped pistachios
• 2 tbsp dried cranberries, finely chopped
• ½ cup (85 g) white chocolate chips or melting wafers, optional

Instructions

1. Prepare the dough
   In a large bowl, beat the softened butter and sugar for 2–3 minutes until smooth and creamy. Mix in the vanilla and almond extract if using.
2. Add the dry ingredients
   Gradually add the flour and salt. Mix just until a soft dough forms. Do not overmix, as this can make the cookies tough.
3. Add cranberries and pistachios
   Fold in the chopped dried cranberries, pistachios, and orange zest if using. Make sure they are evenly distributed throughout the dough.
4. Shape the dough
   Place the dough on a sheet of parchment paper and shape it into a log about 2 inches (5 cm) in diameter. Wrap tightly in parchment or plastic wrap.
5. Chill
   Refrigerate the dough for at least 1–2 hours, or until firm. For even easier slicing, you can chill it overnight.
6. Slice
   Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled dough into rounds about ¼ inch (6 mm) thick.
7. Bake
   Arrange the cookies about 1 inch apart on the prepared baking sheets. Bake for 10–13 minutes, or until the edges are just lightly golden. The centers should remain pale.
8. Cool
   Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
9. Optional chocolate finish
   Melt the white chocolate and drizzle it over the cooled cookies. Immediately sprinkle with extra pistachios and cranberries. Allow the chocolate to set before serving.

Tips

• Use room-temperature butter for a smooth dough.
• Don’t overbake; shortbread should remain fairly pale.
• Chill the dough well so the cookies hold their shape.
• For stronger orange flavor, add 1–2 teaspoons of orange zest.
• For a festive look, dip half of each cooled cookie in melted white chocolate.

Nut Information

• Contains tree nuts: Yes — pistachios.
• Optional almond extract may contain or be produced alongside almonds, depending on the brand.
• Contains no peanuts unless your ingredients have cross-contact.
• For a nut allergy, use a certified nut-free pistachio alternative or omit the pistachios. The cookies will still work, but the flavor and texture will be different.
• Always check packaged dried cranberries, chocolate, extracts, and flour for allergy/cross-contact warnings.

Q&A

Q: Can I use salted butter?
A: Yes. If using salted butter, reduce or omit the added salt.

Q: Can I use fresh cranberries?
A: Dried cranberries are recommended because fresh cranberries contain more moisture and can change the texture of the shortbread.

Q: Can I make the dough ahead of time?
A: Yes. The wrapped dough can be refrigerated for up to 3 days before baking.

Q: Can I freeze the dough?
A: Yes. Wrap the dough tightly and freeze for up to 2 months. Thaw it in the refrigerator before slicing.

Q: Why are my cookies spreading?
A: The dough may not have been chilled enough, or the butter may have been too warm. Chill the shaped dough thoroughly before slicing and baking.

Q: Why are my cookies hard?
A: Overmixing or overbaking can make shortbread hard. Mix only until the flour disappears and remove the cookies when the edges are just lightly golden.

Q: Can I make these gluten-free?
A: Yes. Use a good-quality 1-to-1 gluten-free baking flour designed for cookies.

Q: How should I store them?
A: Store completely cooled cookies in an airtight container at room temperature for about 5–7 days.

Q: Can I add white chocolate?
A: Absolutely. White chocolate pairs especially well with cranberry and pistachio.

Q: How many cookies does this recipe make?
A: About 24–30 cookies, depending on the thickness and size of your slices.