Name: Cranberry Pistachio Shortbread Cookies
Prep time: 20 min
Cook time: 17 min
Total time: 1 min
Ingredients: 1 cup butter, softened (8 oz/225 g); 3/4 cup powdered sugar (3 oz/85 g); Zest of 2 oranges; 1 3/4 cups all-purpose flour (8 3/4 oz/247 g); 1/4 cup cornstarch (1 oz/30 g); 3/4 cup dried cranberries, finely chopped (3 3/4 oz/105 g); 3/4 cup shelled, salted pistachios, chopped (3 3/4 oz/105 g)

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These Cranberry Pistachio Shortbread Cookies are a delightful blend of buttery richness, tart sweetness, and nutty crunch.

The tender, crumbly texture of the shortbread pairs perfectly with the chewy cranberries and crunchy pistachios, creating a treat that’s as satisfying to bite into as it is to savor. With just 20 minutes of prep and a quick chill in the fridge, you’ll have a batch of cookies ready to bake in no time.

Baking these cookies fills your kitchen with a warm, inviting aroma that promises a delicious reward. The 17-minute bake time ensures golden edges and a melt-in-your-mouth center, while the vibrant red and green flecks make them as festive as they are flavorful.

Perfect for sharing or indulging solo, these cookies are a holiday classic you’ll want to make year-round.

Ingredients for Cranberry Pistachio Shortbread Cookies

1 cup (8 oz/225 g) butter, softened (unsalted recommended)
¾ cup (3 oz/85 g) powdered sugar (also known as confectioners’ sugar)
Zest of 2 oranges (use a microplane for fine zest)
1¾ cups (8 ¾ oz/247 g) all-purpose flour (spooned and leveled for accuracy)
¼ cup (1 oz/30 g) cornstarch (helps create a tender texture)
¾ cup (3 ¾ oz/105 g) dried cranberries, finely chopped (substitute with dried cherries if desired)
¾ cup (3 ¾ oz/105 g) shelled, salted pistachios, chopped (unsalted pistachios can be used; add a pinch of salt to the dough)

Step-by-Step Instructions

Cream the butter, sugar, and orange zest: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, powdered sugar, and orange zest on medium speed until light and fluffy, about 3 minutes.
Combine dry ingredients: In a medium bowl, whisk together the flour and cornstarch. Switch the mixer speed to low and gradually add the flour mixture to the butter mixture, mixing until well combined.
Fold in cranberries and pistachios: Using a spatula, fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
Shape the dough: Divide the dough in half and roll each half into a tightly packed log, about 2 inches (5 cm) in diameter. Wrap each log in cling wrap and refrigerate for at least 1 hour to firm up (or up to 2 days). For longer storage, freeze for up to 8 weeks.
Preheat the oven: When ready to bake, preheat the oven on the convection setting to 300°F (150°C). Line 2 baking sheets with parchment paper.
Slice and arrange cookies: Slice the chilled dough logs into ¼-inch (6 mm) thick rounds. Arrange the cookies on the prepared baking sheets, spacing them 2 inches (5 cm) apart.
Bake: Bake the cookies for 15-17 minutes, or until the edges are lightly golden but the tops remain pale. Avoid overbaking for a tender texture.
Cool and store: Let the cookies cool completely on the baking sheets before transferring to an airtight container. Store for up to 1 week.

Storage and Reheating Tips

These Cranberry Pistachio Shortbread Cookies stay fresh in an airtight container for up to 1 week. For longer storage, freeze the dough logs for up to 8 weeks or the baked cookies for up to 3 months. Thaw frozen cookies at room temperature for 30 minutes before serving.

Recipe Variations to Try

Swap out the cranberries and pistachios for other mix-ins like chopped dried apricots and almonds or white chocolate chips and macadamia nuts. For a citrus twist, replace the orange zest with lemon or lime zest. You can also sprinkle the cookies with coarse sugar before baking for a sweet, crunchy finish.

Time-Saving Tips for Busy Bakers

To save time, prepare the dough logs ahead of time and refrigerate or freeze them. When ready to bake, slice and bake directly from the fridge or freezer—no need to thaw! If you’re short on time, skip the chilling step, but note that the cookies may spread slightly more during baking.

Perfect Pairings for Serving

These cookies pair beautifully with a cup of hot tea or coffee for a cozy treat. For a festive dessert platter, serve them alongside dark chocolate truffles or spiced gingerbread cookies. They also make a delightful gift when packaged in a decorative tin or box.

Equipment Guidance for Success

A stand mixer with a paddle attachment makes creaming the butter and sugar a breeze, but a hand mixer works just as well. Use a sharp knife or a bench scraper to slice the dough logs evenly. For perfectly golden cookies, bake them on the convection setting if your oven has one.