These buttery, tender Cranberry Pistachio Shortbread Cookies feature a delightful contrast of chewy dried cranberries and crunchy salted pistachios. Formed into a convenient log, chilled, sliced, and baked, this easy make-ahead treat is perfect for holiday cookie exchanges, afternoon tea, or festive entertaining.

Description

Rich, melt-in-your-mouth shortbread meets the vibrant colors and complementary textures of sweet-tart cranberries and nut-rich pistachios. The slice-and-bake method allows you to prepare the dough days or weeks in advance, keeping it chilled in the refrigerator or frozen until you are ready to bake fresh, warm cookies on demand.

Ingredients

• 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature

• 2/3 cup (80g) powdered sugar (confectioners’ sugar)

• 1 tsp pure vanilla extract

• 1/2 tsp pure almond extract (optional, for extra flavor depth)

• 1/2 tsp fine sea salt

• 2 cups (240g) all-purpose flour

• 3/4 cup (90g) dried cranberries, coarsely chopped

• 3/4 cup (90g) shelled pistachios, coarsely chopped

Cooking Instructions

1. Cream Butter & Sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and powdered sugar together on medium speed until smooth and creamy (about 2 minutes).

2. Add Flavorings: Mix in the vanilla extract, almond extract (if using), and salt until well combined.

3. Incorporate Dry Ingredients: Turn the mixer to low speed and gradually add the all-purpose flour just until a soft dough forms. Fold in the chopped dried cranberries and pistachios until evenly distributed.

4. Shape & Chill Logs: Divide dough into two equal portions. Transfer each portion onto a sheet of plastic wrap or parchment paper and shape into a log approximately 2 inches (5 cm) in diameter. Wrap tightly and smooth out the sides. Refrigerate for at least 2 hours (or up to 3 days) until the logs are firm enough to slice easily.

5. Slice & Bake: Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper. Using a sharp chef’s knife, cut each log into 1/3-inch thick slices. Place cookies about 1 inch apart on the prepared baking sheets.

6. Cool: Bake for 12–14 minutes, or until the bottoms and edges are lightly golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information (Per Serving)

• Yield: 24 cookies

• Serving Size: 1 cookie

Nutrients	Amount Per Serving	% Daily Value
Calories	145 kcal	—
Total Fat	9 g	12%
Saturated Fat	5 g	25%
Cholesterol	20 mg	7%
Sodium	50 mg	2%
Total Carbohydrates	15 g	5%
Dietary Fiber	1 g	4%
Sugars	6 g	—
Protein	2 g	4%

Related Questions & Expert Tips

1. Why do slice-and-bake cookies crumble when sliced?

Dough crumbles if it is either too warm or excessively cold/hard. If the log has been frozen or chilled overnight, let it rest on the counter for 5 to 10 minutes before slicing. Using a sharp, non-serrated chef’s knife and pushing straight down (rather than sawing back and forth) also preserves neat round shapes.

2. Can I freeze the cookie dough logs?

Yes! Slice-and-bake dough freezes exceptionally well. Wrap the shaped logs securely in plastic wrap followed by aluminum foil, then freeze for up to 3 months. Thaw the log overnight in the refrigerator or at room temperature for 15 minutes before slicing and baking.

3. How do I keep shortbread cookies crisp?

Store fully cooled cookies in an airtight container at room temperature with a sheet of parchment paper between layers. They will remain fresh and crisp for up to 7 to 10 days.