Tangy and Nutty Cranberry Pistachio Shortbread Cookies

My new favorite shortbread cookies! Buttery and rich, they’re packed with sweet, tangy cranberries and crunchy pistachios, bringing a festive touch to every bite.

These cranberry pistachio shortbread cookies are perfect for a holiday cookie platter or as gifts for neighbors and friends. But honestly, I could eat them all day, every day, year-round—they’re definitely my new favorite!

This recipe has been adapted from the kitchen fairy.

Mark about 24~30 cookies

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Ingredients

• 1/2C sugar

• 1 orange zest (about 1.5~2 tbsp)

• 1C unsalted butter, softened

• 2C AP flour

• 1/2~2/3C dried cranberries, roughly chopped

• 1/2~2/3C pistachios, roughly chopped

• sparking sugar (optional)

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Instructions

for the Dough:

1. In a small bowl, combine the sugar and orange zest. Using your fingers, rub them together until fragrant. (Note: Rubbing releases the essential oils from the zest into the sugar, intensifies lemon flavor!) In a bowl of stand-mixer, beat butter and sugar on medium speed for 2~3 minutes, or until light and fluffy.

   

2. Gradually add the flour (about 1/2C at a time), mixing on low speed until just combined. Then, gently fold in the pistachios and cranberries using a spatula until evenly distributed.

   

3. Place half of the dough onto a piece of plastic wrap and shape it tightly into a log. Repeat with the remaining dough. Refrigerate for at least 1 hour or overnight.

   

4. Preheat oven to 325°F. Slice the dough into 1/4-inch rounds and arrange them on 2 cookie sheets. If desired, sprinkle sugar on top of each cookie. Bake for 10 minutes, then quickly swap the top and bottom sheets. Bake for an additional 8-10 minutes, or until the edges of the cookies are ​lightly golden.

   

5. Cool on the baking sheet for 1~2 minutes before transferring to a wire rack to cool completely.

   

   

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