🍪 Cranberry Pistachio Shortbread Cookies
🧾 Ingredients
1 cup (225g) unsalted butter, softened
¾ cup (90g) powdered sugar
1 tsp vanilla extract
2 cups (250g) all-purpose flour
½ tsp salt
¾ cup dried cranberries (chopped if large)
½ 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 the dough
Add flour and salt, mix until a soft dough forms.
Fold in mix-ins
Stir in cranberries and pistachios evenly.
Shape
Roll dough into a log (about 5–6 cm thick), wrap in plastic, and refrigerate for at least 1–2 hours (important for clean slices).
Slice & bake
Preheat oven to 170°C (340°F)
Slice into 1 cm thick rounds
Place on a lined baking tray
Bake
Bake for 12–15 minutes until edges are just lightly golden.
Cool
Let them cool completely—they firm up as they cool.
✨ Optional tips
Sprinkle a little sugar on top before baking for a slight crunch
Add orange zest for extra flavor
Dip half in melted white chocolate for a fancy touch
