🍪 Cranberry Pistachio Shortbread Cookies
🛒 Ingredients
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1 cup (225 g) unsalted butter, softened
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1/2 cup powdered sugar
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1 tsp vanilla extract
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2 cups all-purpose flour
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1/4 tsp salt
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1/2 cup dried cranberries, chopped
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1/2 cup pistachios, chopped
Optional Finish
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Extra powdered sugar for dusting
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Melted white chocolate for dipping
👩🍳 Instructions
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Cream Butter & Sugar
In a bowl, beat butter and powdered sugar until light and creamy.
Mix in vanilla extract. -
Make Dough
Add flour and salt. Mix until a soft dough forms.
Fold in cranberries and pistachios. -
Shape & Chill
Shape dough into a log (about 2 inches thick).
Wrap in plastic and chill for 30–45 minutes. -
Slice & Bake
Preheat oven to 170°C / 340°F.
Slice dough into 1/2-inch thick rounds and place on a lined baking tray. -
Bake
Bake for 15–18 minutes, until edges are lightly golden.
Cool completely. -
Finish
Dust with powdered sugar or dip half of each cookie in white chocolate.
❓ Q & A
Q: Can I use salted butter?
A: Yes—just omit the added salt.
Q: Can I freeze the dough?
A: Absolutely! Freeze the log up to 2 months. Slice and bake directly from frozen.
Q: Why are my cookies spreading too much?
A: Butter may be too soft. Chill the dough longer before baking.
Q: Can I make these gluten-free?
A: Yes—use a 1:1 gluten-free flour blend.
Q: How long do these cookies stay fresh?
A: Store in an airtight container for up to 7 days.
