Description
Delicious cranberry pistachio shortbread cookies that are perfect for the holidays, featuring a buttery shortbread base studded with dried cranberries and chopped pistachios.
Ingredients
- All-purpose flour (or gluten-free flour blend with xanthan gum)
- Butter, softened
- Dried cranberries
- Chopped pistachios
- Optional: ⅓ cup white chocolate chips
- Optional: Colored sugar for rolling
- Optional: White chocolate for drizzling
- Optional: Crushed candy canes for decoration
Instructions
- Prepare the shortbread dough, ensuring butter is properly chilled
- Fold in dried cranberries and chopped pistachios
- Form dough into a log shape
- Chill dough thoroughly before baking
- Optional: Roll log in colored sugar
- Slice into cookies
- Bake until edges are slightly golden while centers remain pale
- Allow to cool completely
- Optional: Drizzle with white chocolate and sprinkle with crushed candy canes
Notes
- For gluten-free version, use a high-quality gluten-free flour blend with xanthan gum, or try a 50/50 mix of almond flour and gluten-free all-purpose flour
- Don’t use fresh cranberries as they contain too much moisture
- If using fresh cranberries, dry them in a 200°F oven for about 3 hours first
- Ensure dough is thoroughly chilled to prevent spreading
- Don’t overbake – cookies will firm up while cooling
- Can be decorated with white chocolate and candy canes for holiday appeal
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
Keywords: cranberry pistachio shortbread, holiday cookies, Christmas cookies, shortbread cookies, dried cranberry cookies
