Cranberry Pistachio Shortbread Cookies are buttery slice-and-bake cookies flavored with orange zest and vanilla and studded with chopped dried cranberries and green pistachios. The dough is rolled into two logs, chilled until firm, sliced and baked until the edges just turn golden. The red and green make them a natural fit for holiday cookie trays. The recipe makes 24 cookies.
How to make them: Cream softened butter and sugar until fluffy, beat in the vanilla and orange zest, then the flour and salt, and stir in the cranberries and pistachios. Shape two logs, wrap them tightly and chill for at least an hour. Slice into 1/2-inch rounds and bake at 350°F for 10 to 12 minutes, until the edges are lightly golden.
Why You’ll Love Them
- Buttery and tender: a rich shortbread dough with just eight ingredients.
- Chewy and crunchy: chewy cranberries and crunchy pistachios in every bite.
- Festive colors: ruby-red fruit and green nuts for the holidays.
- Make-ahead friendly: the dough logs wait in the refrigerator or freezer until you’re ready to bake.
Ingredient Notes
Butter: 1 cup (2 sticks) of unsalted butter, softened to room temperature so it creams smoothly.
Sugar: 1/2 cup of granulated sugar.
Flavor: 1 tablespoon of orange zest and 1 teaspoon of vanilla extract.
Flour and salt: 2 cups of all-purpose flour and 1/4 teaspoon of kosher salt. Spoon the flour into the cup and level it off.
Mix-ins: 1/2 cup of dried cranberries and 1/2 cup of shelled pistachios, both chopped so they spread evenly and slice cleanly.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
How to Make Cranberry Pistachio Shortbread Cookies
1. Cream the butter and sugar. Add the softened butter and sugar to a large bowl and cream together with a hand mixer on medium speed until fluffy and creamy, about 1 to 2 minutes. Add the vanilla and orange zest and beat until combined.
2. Add the flour and mix-ins. Add the flour and salt and beat until fully incorporated. Stir in the cranberries and pistachios.
3. Shape and chill the logs. Form the dough into two 6-inch logs and wrap them tightly with plastic wrap. Refrigerate for at least 1 hour or up to overnight.
4. Heat the oven. Heat the oven to 350°F and line 2 baking sheets with silicone baking mats or parchment paper.
5. Slice the dough. Cut the dough into 1/2-inch slices and place them on the prepared baking sheets 2 inches apart.
6. Bake. Bake for 10 to 12 minutes, rotating the pans halfway through, until the edges are lightly golden.
7. Cool. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
The Secret to Good Shortbread
There is no single trick. Good shortbread comes from a handful of small steps done right:
- Soft butter, creamed until fluffy. Start with room-temperature butter and beat it with the sugar until it looks light and creamy.
- Go easy on the flour. Mix it in on low speed, just until the dough comes together. It may look crumbly at first; keep going and it forms a soft dough. Knead it a few times on the counter if needed.
- Chop the mix-ins. Chopped cranberries and pistachios spread evenly through the dough and don’t tear the slices.
- Wrap the logs tightly and chill them until firm. At least an hour; firm dough slices cleanly and holds its shape in the oven.
- Use a sharp knife. If a slice crumbles, press it back together with your fingers.
- Watch the edges, not the top. Take them out when the edges are lightly golden and the tops are still pale.
- Let them set on the pan. Five minutes on the baking sheet before moving them, then cool completely on a rack.
Do Cranberry and Pistachio Go Together?
Yes. The dried cranberries are sweet-tart and chewy, the pistachios are rich and crunchy, and the orange zest ties them together with the butter. The ruby-red and green colors are a bonus on a holiday cookie tray.
Variations
- Sparkly tops: sprinkle the cookies with a little granulated sugar just before serving.
- Thinner, crisper cookies: slice the logs 1/4 inch thick and watch them closely; thinner slices brown faster.
- Finer texture: chop the cranberries very finely for a smoother slice.
- Stand mixer: use the paddle attachment instead of a hand mixer.
Storage & Make Ahead
Baked cookies: Store the cooled cookies in an airtight container for up to 2 weeks.
Dough in the refrigerator: The wrapped logs keep overnight, and up to a couple of days, before you slice and bake.
Dough in the freezer: Wrap the logs well and freeze them for up to about 2 months. Thaw them in the refrigerator overnight, then slice and bake.
What to Serve With Them
Put them on a holiday cookie tray with chocolate toffee thumbprints, maple cookies with maple icing, Irish cream chocolate chip cookies and Christmas cherry bars. For another cranberry-orange bake, try cranberry orange bread with a simple glaze, or for an easy bar cookie, oatmeal raisin cookie bars.
Frequently Asked Questions
What is the secret to good shortbread cookies?
Soft butter creamed until fluffy, flour mixed in gently, a well-chilled dough, a sharp knife, and pulling them out when the edges are just lightly golden.
Do cranberry and pistachio go together?
Yes. Chewy, sweet-tart cranberries and crunchy pistachios balance each other, and orange zest links them to the buttery dough.
How do I store and freeze the cookies or the dough?
Keep baked cookies in an airtight container for up to 2 weeks. Freeze the wrapped dough logs for up to about 2 months and thaw them in the refrigerator before slicing.
Why is my shortbread dough crumbly?
It often looks crumbly right after the flour goes in. Keep mixing on low or knead it briefly by hand and it comes together into a soft dough.
Final Notes
Make the dough a day ahead, chill the logs overnight, and bake them fresh when you need them. If you make them, tell me in the comments who you shared them with.
Cranberry Pistachio Shortbread Cookies
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Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup dried cranberries chopped
- 1/2 cup pistachios chopped
Instructions
- Add the softened butter and sugar to a large bowl and cream together with a hand mixer on medium speed until fluffy and creamy, about 1 to 2 minutes. Add the vanilla and orange zest and beat until combined.
- Add the flour and salt and beat until fully incorporated. Stir in the cranberries and pistachios.
- Form the dough into two 6-inch logs and wrap them tightly with plastic wrap. Refrigerate for at least 1 hour or up to overnight.
- Heat the oven to 350°F and line 2 baking sheets with silicone baking mats or parchment paper.
- Cut the dough into 1/2-inch slices and place them on the prepared baking sheets 2 inches apart.
- Bake for 10 to 12 minutes, rotating the pans halfway through, until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Nutrition
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