Cranberry Pistachio Shortbread (Printable Version)

Tender shortbread with tart cranberries and crunchy pistachios, ideal for gifting or teatime enjoyment.

# What You'll Need:

→ 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

# Step-by-Step:

01 - Whisk together all-purpose flour and fine sea salt in a medium bowl; set aside.
02 - Using an electric mixer on medium speed, beat unsalted butter and powdered sugar until light and fluffy, about 2 minutes.
03 - Beat in pure vanilla extract until fully incorporated.
04 - Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
05 - Fold in chopped dried cranberries and pistachios gently with a spatula.
06 - Divide dough into two portions; shape each into a 1.5-inch diameter log, 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 chilled dough logs and slice into 1/4-inch thick rounds. Arrange cookies 1 inch apart on prepared baking sheets.
09 - Bake for 13 to 15 minutes until edges begin to turn golden brown.
10 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're genuinely buttery and tender—the kind of cookie that melts the moment it touches your tongue, with no flour-heavy aftereffect.
  • The tart cranberries and earthy pistachios feel unexpected and sophisticated, making these feel more special than everyday cookies.
  • They come together in under two hours from start to finish, with most of that time being hands-off chilling and baking.
  • Perfect for sharing or gifting because they stay fresh for days and feel genuinely thoughtful to receive.
02 -
  • Room temperature butter is absolutely essential—I learned this the hard way by trying to rush the process. Cold butter won't cream properly, and you'll end up with dense cookies instead of tender ones.
  • Don't overbake these cookies. The moment they look done is actually too late. Pull them when the edges are just starting to turn golden and the centers still look slightly pale—they'll be perfect once cooled.
  • If your dough seems too soft after mixing, it's fine to chill it for an extra 15 minutes. This makes shaping into logs much easier and less frustrating.
03 -
  • Invest in a sharp knife for slicing the dough logs. A dull knife will drag and break the cookies; a sharp one glides through and creates clean, beautiful slices.
  • If your kitchen is warm, work quickly when slicing. If the dough starts to soften, pop it back in the freezer for 10 minutes. You want it cold enough to slice cleanly but not so frozen that it shatters.
  • The cookies will taste even better the next day after flavors have settled. Make them a day ahead if you're serving them for something special.

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