🥐 Cranberry Pistachio Shortbread Cookies
🧾 Ingredients
1 cup (225 g) unsalted butter, softened
¾ cup (150 g) powdered sugar
2 cups (250 g) all-purpose flour
½ tsp salt
1 tsp vanilla extract
¾ cup dried cranberries (chopped if large)
½ cup pistachios (roughly chopped)
👩🍳 Instructions
Cream butter & sugar
In a bowl, beat the butter and powdered sugar until smooth and creamy.
Add vanilla
Mix in the vanilla extract.
Add dry ingredients
Stir in flour and salt until a soft dough forms.
Fold in mix-ins
Add cranberries and pistachios. Mix gently until evenly distributed.
Shape the dough
Form the dough into a log (about 5–6 cm thick). Wrap in plastic and chill for 1–2 hours until firm.
Slice & bake
Preheat oven to 170°C (340°F)
Slice into round cookies (~1 cm thick)
Place on a lined baking tray
Bake
Bake for 12–15 minutes until edges are lightly golden.
Cool
Let cool completely—they firm up as they cool.
✨ Tips
Sprinkle a little sugar on top before baking for a slight crunch
Add orange zest for extra flavor
Don’t overbake—they should stay pale, not brown
