Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies 3

These cranberry pistachio shortbread cookies are everything a shortbread should be-buttery and crumbly with the perfect balance of sweetness and a bit of pistachio crunch! The red and green will help them fit right in with your holiday decor as well!

Buttery, crumbly shortbread cookies get a red and green Christmas makeover with the addition of cranberry and pistachio-the perfect holiday dessert recipe!


  • ¾ cup soft butter
  • ½ cup cane sugar
  • ½ cup pistachios finely chopped
  • ¼ cup cranberries finely chopped
  • 2 cup unbleached white fine pastry flour (Bob’s Red Mill)
  • ¼ teaspoon salt


  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. Meanwhile, preheat oven to 350 degrees and oil baking sheets or line them with parchment paper.
  6. Slice dough into rounds about ¼-inch thick. Arrange about 1 inch apart on cookie sheets.
  7. Bake 12 minutes or until edges are browned.
  8. Let cookies cool on baking sheets for a few seconds and then move to a wire rack and let cool completely.
  9. If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.

Recipe courtesy of Sarah House and Bob’s Red Mill.

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