Cranberry Pistachio Shortbread Cookies

These Cranberry Pistachio Shortbread Cookies are a perfect holiday treat—buttery, slightly sweet, and packed with festive colors and flavors! The tart cranberries and crunchy pistachios make them a standout on any Christmas cookie tray.

Cranberry Pistachio Shortbread Cookies

Prep Time: 15 mins | Chill Time: 30 mins | Bake Time: 12-15 mins | Makes: ~24 cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup granulated sugar

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• ¼ tsp salt

• ½ cup dried cranberries, chopped

• ½ cup shelled pistachios, chopped (plus extra for topping)

• Optional: White chocolate drizzle (for decoration)

Instructions:

1. Cream Butter & Sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 mins). Mix in vanilla.

2. Add Dry Ingredients: Gradually mix in flour and salt until just combined.

3. Fold in Mix-Ins: Gently stir in cranberries and pistachios.

4. Shape Dough: Roll dough into a log (about 2″ diameter) and wrap in plastic wrap. Chill for 30 mins (or up to 2 days).

5. Slice & Bake: Preheat oven to 325°F (160°C). Slice dough into ¼” rounds and place on a parchment-lined baking sheet.

6. Bake: 12-15 mins, until edges are lightly golden. Cool on a wire rack.

7. Optional Decoration: Melt white chocolate and drizzle over cooled cookies. Sprinkle with extra pistachios for a festive touch!

Christmas Variations:

• Red & Green Sparkle: Roll edges in sanding sugar (red or green) before baking.

• Thumbprint Style: Press a small indentation before baking and fill with jam or melted chocolate.

• Gluten-Free Option: Substitute flour with a 1:1 gluten-free blend.

These cookies are buttery, slightly crumbly, and bursting with holiday flavors

These Cranberry Pistachio Shortbread Cookies are a perfect holiday treat—buttery, slightly sweet, and packed with festive colors and flavors! The tart cranberries and crunchy pistachios make them a standout on any Christmas cookie tray.

Cranberry Pistachio Shortbread Cookies

Prep Time: 15 mins | Chill Time: 30 mins | Bake Time: 12-15 mins | Makes: ~24 cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup granulated sugar

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• ¼ tsp salt

• ½ cup dried cranberries, chopped

• ½ cup shelled pistachios, chopped (plus extra for topping)

• Optional: White chocolate drizzle (for decoration)

Instructions:

1. Cream Butter & Sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 mins). Mix in vanilla.

2. Add Dry Ingredients: Gradually mix in flour and salt until just combined.

3. Fold in Mix-Ins: Gently stir in cranberries and pistachios.

4. Shape Dough: Roll dough into a log (about 2″ diameter) and wrap in plastic wrap. Chill for 30 mins (or up to 2 days).

5. Slice & Bake: Preheat oven to 325°F (160°C). Slice dough into ¼” rounds and place on a parchment-lined baking sheet.

6. Bake: 12-15 mins, until edges are lightly golden. Cool on a wire rack.

7. Optional Decoration: Melt white chocolate and drizzle over cooled cookies. Sprinkle with extra pistachios for a festive touch!

Christmas Variations:

• Red & Green Sparkle: Roll edges in sanding sugar (red or green) before baking.

• Thumbprint Style: Press a small indentation before baking and fill with jam or melted chocolate.

• Gluten-Free Option: Substitute flour with a 1:1 gluten-free blend.

These cookies are buttery, slightly crumbly, and bursting with holiday flavors—perfect for gifting or enjoying with coffee or tea! Would you like a dipped version (like chocolate-covered shortbread)? 😊🎄

—perfect for gifting or enjoying with coffee or tea! Would you like a dipped version (like chocolate-covered shortbread)? 😊🎄