These cranberry-pistachio shortbread cookies are a delightful treat, perfect for the holiday season or as edible gifts. With a buttery crisp texture, they combine the tartness of cranberries with the nutty flavor of pistachios, making them a festive addition to any cookie platter.

This slice and bake recipe is freezer friendly, allowing you to prepare the dough in advance and bake fresh cookies whenever you desire.

Easy Cranberry-Pistachio Shortbread Cookies

These shortbread coins are made with simple ingredients and require minimal effort. The dough can be rolled into logs, chilled, and sliced for perfectly uniform cookies. The recipe yields about 24 cookies and can be easily doubled for larger batches.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup dried cranberries, chopped
• 1/2 cup pistachios, shelled and chopped
• 1/4 cup granulated sugar for rolling (optional)

Instructions

1. Cream the Butter: In a large bowl, beat the softened butter and powdered sugar together until light and fluffy. Mix in the vanilla extract.
2. Combine Dry Ingredients: In another bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture until just combined.
3. Add Mix-Ins: Fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
4. Shape the Dough: Divide the dough in half and shape each half into a log, about 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 2 hours or until firm.
5. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Slice the Cookies: Remove the logs from the refrigerator and slice them into 1/4-inch thick coins. If desired, roll the edges in granulated sugar for added sweetness.
7. Bake: Place the sliced cookies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes or until the edges are lightly golden.
8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 15 minutes
• Chill Time: 2 hours
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes

Nutrition Information

• Servings: 24 cookies
• Calories: 120kcal
• Fat: 8g
• Protein: 1g
• Carbohydrates: 10g