Rich, buttery, and packed with festive color, these slice-and-bake Cranberry Pistachio Shortbread Cookies offer a delightful melt-in-your-mouth texture. The tart cranberries, crunchy pistachios, and subtle hint of orange citrus make them an absolute showstopper for cookie exchanges and holiday platters!
Why You’ll Love This Recipe
Melt-In-Your-Mouth Texture: Powdered sugar creates a delicate, tender shortbread crumb.
Make-Ahead Convenience: Simple slice-and-bake log dough that stores beautifully in the fridge or freezer.
Vibrant Festive Colors: Ruby-red cranberries and bright green pistachios make every slice picture-perfect.
Essential Kitchen Equipment
Hand or Stand Mixer: Ensures the softened butter and powdered sugar cream together smoothly.
Plastic Wrap & Baking Sheet: For chilling the cookie log so it slices cleanly into rounds.
Ingredients
1 cup Unsalted butter, softened to room temperature
1/2 cup Powdered sugar (confectioners’ sugar)
2 cups All-purpose flour
1/2 tsp Salt
1 tsp Pure vanilla extract
1/2 cup Dried cranberries, finely chopped
1/3 cup Shelled pistachios, finely chopped
1 tsp Fresh orange zest (optional, but highly recommended)
Step-by-Step Instructions
1. Cream Butter & Sugar: In a large bowl, beat the softened butter and powdered sugar together on medium speed for 2 minutes until smooth and creamy. Mix in vanilla extract and optional orange zest.
2. Add Dry Ingredients: Whisk the flour and salt together in a small bowl. Gradually add to the butter mixture, mixing on low speed just until a soft dough forms.
3. Fold in Add-Ins: Gently fold in the chopped dried cranberries and chopped pistachios until evenly distributed throughout the dough.
4. Shape & Chill Log: Divide the dough in half. Roll each half into a smooth log about 2 inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours (or up to 3 days) until firm.
5. Prep Oven & Slice: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Use a sharp knife to slice the chilled dough logs into 1/3-inch thick round disks.
6. Bake: Arrange slices 1 inch apart on the prepared baking sheets. Bake for 12 to 14 minutes, or until the bottoms are lightly golden (the tops should remain pale).
7. Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to set completely.
Chef’s Tips
Slice Cleanly: If the dough starts crumbling as you slice, let the log sit at room temperature for 5 to 10 minutes to soften slightly before cutting.
Optional Sparkle: Roll the dough log in coarse sparkling sugar or turbinado sugar right before slicing for extra crunch and shine around the edges!
Nutritional Breakdown (Per Cookie / 24 Servings Yield)
Servings: 24 cookies
Calories: ~115 kcal
Protein: 1.5g
Net Carbs: 12g
Fat: 7g
Frequently Asked Questions (FAQ)
Can I freeze shortbread dough?
Yes! You can freeze the tightly wrapped dough logs for up to 3 months. Thaw in the refrigerator overnight before slicing and baking as directed.