Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

A plate of Cranberry and Pistachio Shortbread.

Cranberry and Pistachio Shortbread

Chef Jenn
This soft, buttery Cranberry and Pistachio Shortbread is perfect for holiday trays, gift-giving, or just enjoying with coffee. Make ahead, freeze well, and bring festive color to any gathering!
No ratings yet
Print Recipe Pin Recipe [btn-google-source]
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Cookies, Dessert
Cuisine American
Servings 24
Calories 132 kcal

Ingredients
  

  • ¾ cup butter I cook with salted butter. If you use unsalted, add ½ teaspoon of kosher salt to the dough
  • ½ cup white granulated sugar
  • 1 ¾ cups all-purpose flour
  • ½ cup cornstarch also called cornflour
  • ½ cup dried cranberries craisins work well in this recipe
  • ½ cup pistachios chopped; toast them first for extra crunch

Instructions
 

  • Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  • Beat the butter and sugar together until light and fluffy in a large bowl. This usually takes about 3-4 minutes.
  • Add the flour and cornstarch to the butter mixture and mix until just combined.
  • Fold in the dried cranberries and chopped pistachios, ensuring they are evenly distributed throughout the dough.
  • Turn the dough out onto a floured surface and gently roll it into a log shape, about 2 inches in diameter.
  • Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up the dough
  • Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet, leaving a little space between each cookie.
  • Bake the cookies for 20-25 minutes, or until the edges are just starting to turn golden.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chef Jenn’s Tips

  • Use room-temperature butter for the best consistency. It should be soft to the touch but not melted.
  • Make sure to chop the pistachios finely enough that they distribute evenly throughout the dough without breaking up the cookie.
  • Be sure to chill the dough before slicing—it helps the cookies hold their shape while baking.
  • Actual baking time will depend on the diameter and thickness of your cookies. Don’t overcook them.
  • These cookies also make great gifts! Wrap them in a tin or decorative box for a thoughtful homemade treat.

Nutrition

Serving: 1cookieCalories: 132kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 46mgPotassium: 39mgFiber: 1gSugar: 6gVitamin A: 188IUVitamin C: 0.1mgCalcium: 6mgIron: 1mg
Keyword american dessert, canadian desserts, cookies, cranberry, shortbread
Tried this recipe?Let us know how it was!