Cranberry Pistachio Shortbread Cookies

Can you guess that cookies are one of my favorite things to bake? Well, they definitely are!

The holiday season is upon us, and there’s no better way to celebrate than with a batch of delicious Cranberry Pistachio Shortbread Cookies. These cookies are visually stunning with their vibrant colors and easy to make. The tartness of the cranberries pairs perfectly with the rich nuttiness of pistachios, all enveloped in a buttery shortbread base. Here’s how to make these lovely Christmas cookies, expert tips, and step-by-step images.

Ingredient List

• Flour – you’re going to need all-purpose flour. Sift it so there are no lumps.
• Powdered sugar – also sifted.
• Butter – softened to room temperature and cut into cubes.
• Lemon zest – if possible, freshly grated. You can replace it with orange or lime zest.
• Cranberries – use high-quality dried cranberries. Avoid the package that has been opened for some time; those cranberries tend to be drier and that will affect the quality of the cookies.
• Pistachios—you need unsalted pistachios. Chop them finely so that the cookies don’t fall apart when cut with a knife later.

How to Make Cranberry Pistachio Shortbread Cookies

Check out the recipe card at the end of this post. It has the exact amounts of ingredients and detailed recipe instructions!

STEP 1: Make the cookie dough and chill

In a bowl, add softened butter (cut into cubes) and work it with a spatula. Mix in powdered sugar and lemon zest until creamy.

Then, add flour, chopped pistachios, and cranberries, combining all ingredients into a dough with your hands.

Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate.

STEP 2: Slice and bake the cookies

Cut the cookies with a sharp knife, then transfer to a baking tray lined with baking paper. Bake for 10-12 minutes.

STEP 3: Let the cookies cool and serve

Let cool on the tray for 2-3 minutes before transferring to a cooling rack to cool completely, using a knife or spatula if needed.

Enjoy these cookies with a cup of tea or coffee, or pack them up for gift-giving as an edible Christmas gift!

Expert Tips

• If you want to make cutting these shortbread cookies easier, you must chop the cranberries and pistachios into pieces evenly; the knife doesn’t go through the big pistachio and cranberry pieces very well, so your cookie dough might start falling apart. Wonder how I know this? Well, I’ve learned it the hard way.
• The cookie dough has to chill well before slicing; that way, it will be easier to cut and the cookies won’t spread too much in the oven. Depending on the temperature of your fridge, chilling time may be extended to more than 1 hour as suggested in this recipe. Use your common sense.
• When working with shortbread cookie dough, you need to be quick and avoid leaving the dough at room temperature for too long; otherwise, the dough will soften, it will be harder to cut, and prone to more spreading in the oven.
• If the cookie dough still softens too much it starts to crumble when you try to cut it into slices, pop it in the freezer for 5-10 minutes.
• These cranberry pistachio shortbread cookies are higher in calories because of all the sugar and fats, so I’ve decided to make them smaller in size.
• If doubling the recipe, divide the dough into two equal parts before shaping them into a rectangle. This way, you can work with one shortbread cookie dough at a time.

Storing Cranberry Pistachio Shortbread Cookies

Here’s how to properly store and freeze these shortbread cookies to maintain their freshness and flavor.

Allow the cookies to cool completely on a wire rack before storing them. This prevents moisture buildup. Place the cooled cookies in an airtight container. Keep the container in a cool, dry place at room temperature. Properly stored, shortbread cookies can last up to 10 days.

More Christmas Recipes

• GINGERBREAD MAN COOKIES
• CROATIAN FRITULE RECIPE
• RASPBERRY BRIOCHE BABKA RECIPE
• THE BEST LINZER COOKIES
• CAROB AND ORANGE BUNDT CAKE
• RED MULLED WINE – BASIC RECIPE

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