Cranberry Pistachio Shortbread Cookies
Buttery shortbread rounds studded with toasted pistachios and tart cranberries for a tender, crumbly cookie with bright, nutty flavor.
Ingredients
Base Dough
- 1 cup unsalted butter softened (about 2 sticks)
- 0.67 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoon kosher salt
Mix-Ins
- 1 cup shelled pistachios toasted and chopped
- 0.5 cup dried cranberries chopped
Instructions
Base Dough
- Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
- In a food processor, pulse the toasted pistachios until finely chopped, then set aside.
- In a mixing bowl, cream together the butter and sugar on medium speed until pale and fluffy, about 2–3 minutes.
- Add vanilla extract and mix until fragrant, about 30 seconds.
- Add the flour and salt, mixing on low speed until the dough just comes together, about 30 seconds.
Mix-Ins
- Remove the bowl from the mixer and stir in chopped pistachios and cranberries by hand until evenly distributed.
- Shape the dough into a 2-inch diameter log on a lightly floured surface, wrap in plastic, and refrigerate for at least 1 hour.
- Slice the chilled log into 1/4-inch thick rounds and place them 1 inch apart on the prepared baking sheets.
- Bake for 18–22 minutes, until the edges are set and lightly golden.
- Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
After my tests, I found slicing the dough is easiest after a full hour of chilling.
Rotating the baking sheet halfway through ensures all cookies brown evenly around the edges.
Allow cookies to cool completely on a rack before storing to avoid soggy bottoms.