🍪 Cranberry Pistachio Shortbread Cookies
Ingredients
1 cup (225g) unsalted butter, softened
2/3 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
3/4 cup dried cranberries (chopped if large)
1/2 cup pistachios (shelled, roughly chopped)
Instructions
Cream butter & sugar
In a bowl, beat butter and powdered sugar until smooth and creamy.
Add flavor
Mix in vanilla extract.
Form dough
Add flour and salt. Mix until a soft dough forms.
Fold in extras
Gently mix in cranberries and pistachios.
Shape & chill
Divide dough into 2 logs (about 5 cm thick)
Wrap in plastic and chill for at least 1–2 hours (important for clean slices)
Slice & bake
Preheat oven to 170°C
Slice into 1 cm thick rounds
Place on lined baking tray
Bake for 12–15 minutes until edges are just lightly golden
Cool
Let cookies cool completely—they firm up as they set.
Tips
For extra sparkle, roll the dough logs in sugar before slicing
Don’t overbake—shortbread should stay pale
You can swap cranberries for raisins or apricots if needed
