Cranberry Pistachio Shortbread

Mikekey *


A holiday variation of buttery shortbread cookies. Great for the holiday cookie tray. Dough needs to be refrigerated for 4 hours. If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.


★★★★★ 2 votes

4 Hr 15 Min
15 Min


  • 3/4 c
    unsalted butter, softened
  • 1/2 c
    granulated sugar
  • 1/2 c
    finely chopped shelled pistachios
  • 1/4 c
    dried cranberries, finely chopped
  • 2 c
    all purpose flour
  • 1/4 tsp

How to Make Cranberry Pistachio Shortbread


  1. With an electric mixer, beat together butter and sugar until light and fluffy.
  2. Mix in pistachios and dried cranberries.
  3. Add flour and salt and mix well to make a stiff dough.
  4. Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours.
  5. Preheat oven to 350°F and oil baking sheets or line them with parchment paper.
  6. Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets.
  7. Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.
  8. If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.

Printable Recipe Card

About Cranberry Pistachio Shortbread

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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