There’s something downright magical about Cranberry Pistachio Shortbread: imagine a buttery, crumbly cookie—so delicate it almost melts on your tongue—studded with tart cranberries and crunchy pistachios. This treat isn’t just delicious; it’s a feast for the eyes and the senses, wrapping up festive flavor, gorgeous colors, and irresistible aroma in every bite. Whether you’re baking up a batch for holiday gifting or simply want to brighten your everyday dessert stash, these shortbread cookies are simply unforgettable.
Ingredients You’ll Need
Cranberry Pistachio Shortbread is all about letting high-quality, simple ingredients shine. Each one brings its own charm to the table: creamy richness, subtle aromatics, a pop of color, or that signature sweet-tart crunch. Here’s what you’ll need (and why!):
- Unsalted butter (1 cup, softened): The backbone of melt-in-your-mouth shortbread; using unsalted lets you control saltiness.
- Powdered sugar (2/3 cup): Gives a fine, tender crumb and balances the tangy cranberries.
- Vanilla extract (1 teaspoon): A touch of warm, inviting flavor that enhances every other ingredient.
- Almond extract (1/4 teaspoon, optional): Adds a delicate nutty undertone that complements both pistachios and cranberries.
- All-purpose flour (2 cups): Gives the dough structure while keeping things delightfully tender.
- Salt (1/4 teaspoon): Just enough to perk up sweetness and make all the flavors pop.
- Dried cranberries (1/2 cup, chopped): Tart, chewy jewels of flavor and color throughout your shortbread.
- Shelled pistachios (1/2 cup, chopped): Crunchy, buttery, and vibrantly green for visual appeal and nutty depth.
- Coarse sugar (optional, for sprinkling): Adds sparkle and a satisfying snap on top—totally optional but highly recommended!
How to Make Cranberry Pistachio Shortbread
Step 1: Prep Your Equipment
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. This not only prevents sticking, but also makes cleanup a total breeze—you’ll thank yourself later.
Step 2: Cream the Butter and Sugar
Using a large mixing bowl and a hand mixer (or a stand mixer, if you have one), beat the softened unsalted butter and powdered sugar together until the mixture is light and creamy. This step is the secret to genuinely tender Cranberry Pistachio Shortbread, so don’t rush! Creaming adds air and makes the dough extra fluffy.
Step 3: Add the Flavor Boosters
Mix in the vanilla extract and, if you’re feeling fancy, the almond extract as well. These little additions wrap your shortbread in fragrant, bakery-worthy notes that will waft through your kitchen as the cookies bake.
Step 4: Incorporate Dry Ingredients
Add the all-purpose flour and salt to the bowl. Beat (or stir) just until a soft dough comes together—it’ll look a little crumbly at first, but resist overmixing. The key to the best shortbread texture is tender, not tough!
Step 5: Fold in the Cranberries and Pistachios
Switch to a spatula or wooden spoon and gently fold in the chopped dried cranberries and shelled pistachios. With every stir, you’ll see flecks of red and green materialize—absolutely stunning!
Step 6: Shape and Chill the Dough
Divide the dough in half, then roll each portion into a log about 1.5 inches thick. Wrap them in plastic wrap and pop into the fridge for at least 1 hour. Chilling is non-negotiable for perfect Cranberry Pistachio Shortbread—it keeps the cookies from spreading and helps the flavors meld.
Step 7: Slice and Bake
Once chilled and firm, unwrap your dough logs and slice them into 1/4-inch-thick rounds. Arrange on your prepared baking sheet, leaving an inch between each. If you want a little sparkle, sprinkle some coarse sugar over the tops before baking. Bake for 12 to 15 minutes, until the edges are just starting to turn golden. You want them pale and delicate, not browned.
Step 8: Cool and Enjoy
Let the Cranberry Pistachio Shortbread cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. This brief cooling time helps them set so they don’t crumble when moved—trust me, patience is worth it!
How to Serve Cranberry Pistachio Shortbread
Garnishes
If you’re feeling extra festive, dip half of each cooled shortbread cookie in melted white chocolate and set them on parchment to harden. A sprinkle of extra chopped pistachios or dried cranberries on the chocolate adds a truly celebratory touch, making every bite feel like a special occasion.
Side Dishes
Pair Cranberry Pistachio Shortbread with a steamy mug of tea (Earl Grey is especially lovely), coffee, or even a glass of cold milk for the ultimate cozy treat. These cookies also look gorgeous when added to an assorted dessert tray alongside chocolate truffles or buttery madeleines.
Creative Ways to Present
Wrap a stack of cookies in cellophane and tie with a pretty ribbon for an edible gift that everyone loves. For festive gatherings, arrange the cookies in neat rows on a serving platter, or fill a decorative holiday tin for an Instagram-worthy presentation. Personal tip: layer them in mason jars with a handwritten tag for a homemade surprise that feels straight from the heart.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry Pistachio Shortbread in an airtight container at room temperature for up to one week. Keep them away from strong-smelling foods (like onions or garlic) so those lovely buttery, nutty notes stay front and center.
Freezing
You can freeze the unbaked dough logs for up to a month—simply wrap well and thaw in the refrigerator before baking as needed. Already-baked cookies freeze beautifully, too. Just layer them between sheets of parchment in a resealable freezer bag or airtight container, and they’ll keep their texture and flavor for up to two months.
Reheating
Shortbread is at its best served fresh, but if you want to revive the crispness after freezing, simply pop cookies in a preheated 300°F oven for about 4–5 minutes. Let them cool—and they’ll taste as if you just baked them!
FAQs
Can I make Cranberry Pistachio Shortbread gluten free?
Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the standard flour. The cookies may be a touch more delicate, so handle with care, but the flavor and look will be just as dreamy.
My dough is too crumbly—what should I do?
It’s normal for shortbread dough to look crumbly at first, but it should hold together when you press it. If it’s too dry, add a teaspoon of milk or water and knead briefly until it comes together—just don’t overwork it!
Do I need to toast the pistachios?
It’s not necessary, but toasting nuts before adding them can intensify their flavor and crunch. If you have time, give them a quick toast in a dry skillet or oven, then cool fully before chopping and using.
Can I use fresh cranberries instead of dried?
Dried cranberries work best for Cranberry Pistachio Shortbread because they don’t release excess moisture, which can alter the texture. If you only have fresh, chop them very small, toss in sugar, and gently blot moisture—but expect a slightly different cookie.
What’s the best way to gift these cookies?
Arrange cooled Cranberry Pistachio Shortbread in gift boxes or decorative tins, separating layers with parchment paper. Add a personal touch with ribbon or a handwritten note for a homemade, heartfelt present.
Final Thoughts
If you’ve never made Cranberry Pistachio Shortbread before, you’re in for such a treat. This is the kind of cookie that brings big smiles, warm hugs, and requests for “just one more” every single time. They’re festive, unfussy, and taste like a little moment of joy—so grab your apron and bake a batch soon!
Print
Cranberry Pistachio Shortbread Recipe
- Total Time: 35 minutes (plus chilling time)
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the buttery goodness of these Cranberry Pistachio Shortbread cookies. With a delicate crumb and a festive touch of cranberries and pistachios, these treats are perfect for holiday gifting or enjoying with a cup of tea.
Ingredients
Shortbread Dough:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Add-Ins:
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat and Prep: Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix Butter and Sugar: In a large bowl, beat butter and powdered sugar until light and creamy. Mix in vanilla and almond extracts.
- Add Dry Ingredients: Add flour and salt, mix until dough forms. Fold in cranberries and pistachios.
- Shape and Chill: Divide dough, shape into logs, chill for at least 1 hour.
- Bake: Slice logs, place on baking sheet, sprinkle with sugar. Bake for 12–15 minutes.
- Cool and Serve: Cool on sheet, then transfer to rack to cool completely.
Notes
- Make ahead and freeze dough for up to 1 month.
- For a festive touch, dip cookies in melted white chocolate.
- Great for holiday gifts!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
