Cranberry Pistachio Shortbread

This easy, buttery Cranberry Pistachio Shortbread cookie recipe delivers a delightful crunch, festive look, and melt-in-your-mouth texture.

If you are looking for the perfect treat to pair with a cold glass of milk, this Cranberry Pistachio Shortbread is exactly what you need. There is something incredibly comforting about a classic shortbread, but adding vibrant mix-ins takes it to a whole new level.

This Cranberry Pistachio Shortbread recipe strikes the perfect balance between the rich, buttery base of a traditional shortbread and the tart, nutty crunch of its toppings. Each bite of this Cranberry Pistachio Shortbread offers a beautiful pop of color from the bright red cranberries and emerald green pistachios, making them as stunning to look at as they are delicious to eat. Whether you are stacking your Cranberry Pistachio Shortbread high on a platter for guests or sneaking one from the jar, this Cranberry Pistachio Shortbread is guaranteed to become a household favorite.

Here is how you can bake this beautiful Cranberry Pistachio Shortbread right at home.

Prep time: 20 minutes | Chill time: 2 hours | Bake time: 12-15 minutes | Yields: 24 cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• ½ cup powdered sugar

• 1 teaspoon pure vanilla extract

• ¼ teaspoon almond extract (optional, but highly recommended!)

• ½ teaspoon salt

• 2 cups all-purpose flour

• ½ cup dried cranberries, roughly chopped

• ½ cup shelled pistachios, roughly chopped

Instructions

1. Cream the Base: In a large bowl or stand mixer, beat the softened butter and powdered sugar together until the mixture is smooth, light, and fluffy (about 2-3 minutes). Stir in the vanilla extract, almond extract, and salt.

2. Add the Flour: Turn the mixer to low and gradually add the all-purpose flour, mixing just until a soft dough begins to form. Do not overmix, or the shortbread will lose its signature tender texture.

3. Fold in the Jewels: Gently fold in the chopped dried cranberries and chopped pistachios with a spatula until they are evenly distributed throughout the dough.

4. Shape and Chill: Turn the dough out onto a piece of plastic wrap or parchment paper. Shape the dough into a tight log (about 2 to 2.5 inches in diameter). Wrap it tightly and place it in the refrigerator to chill for at least 2 hours. Chilling is crucial so the cookies hold their clean, round shape while baking!

5. Slice and Bake: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Take your chilled dough log and use a sharp knife to slice it into rounds about ⅓-inch thick.

6. Bake to Perfection: Place the slices about an inch apart on your prepared baking sheets. Bake for 12 to 15 minutes, or just until the bottoms are lightly golden—the tops should remain beautifully pale to contrast with the red and green flecks.

7. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Baker's Tip

For the cleanest cuts when slicing your log, rotate the log a quarter-turn after every couple of slices. This keeps the log round instead of flattening out on one side from the pressure of the knife!