Description
These cranberry pistachio shortbread cookies are buttery, eggless, and slice-and-bake easy. Studded with tart cranberries and crunchy pistachios, they freeze as dough logs, bake up tender with crisp edges, and pack beautifully for edible Christmas gifts.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar (or granulated for crispier texture)
- 2 cups (240 g) all-purpose flour
- ½ cup (65 g) dried cranberries, chopped
- ½ cup (65 g) pistachios, chopped
- 1 tsp vanilla extract or 1–2 tsp orange zest
- Pinch of salt
- Optional: 3 oz (85 g) white chocolate, melted for drizzle
Instructions
- In a large bowl, cream butter and sugar until light and fluffy.
- Mix in flour and salt until the dough looks crumbly.
- Fold in cranberries, pistachios, and flavoring (vanilla or zest).
- Divide dough, roll each half into a 2-inch log, wrap in parchment, and chill 2 hours.
- Preheat oven to 325°F (165°C). Slice logs into ¼-inch thick rounds.
- Place slices on parchment-lined baking sheets, spacing 1 inch apart.
- Bake 12–15 minutes until edges are lightly golden.
- Cool on sheet 5 minutes, transfer to rack. Drizzle with white chocolate if desired.
Notes
- Butter temperature: Butter should be soft but cool. Too soft = greasy dough; too firm = crumbly dough that won’t hold together.
- Sugar choice: Powdered sugar makes the cookies more tender and melt-in-your-mouth. Granulated sugar gives a firmer, crisper cookie. Both work.
- Chilling is non-negotiable: Slice-and-bake shortbread only works if the logs are fully chilled. If you rush this step, cookies spread and lose shape.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Slice-and-bake
- Cuisine: American, Holiday Baking
Nutrition
- Serving Size: per cookie, approx.
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 7 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg