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As the holiday season approaches, the aroma of freshly baked cookies fills the air, inviting warmth and comfort into our homes. One recipe that perfectly encapsulates the spirit of the season is Cranberry Pistachio Shortbread Cookies. These delightful cookies combine the rich, buttery flavor of traditional shortbread with the sweet-tartness of dried cranberries and the satisfying crunch of pistachios. Ideal for holiday gatherings, gift-giving, or simply enjoying during a cozy afternoon, these cookies elevate any occasion with their vibrant colors and festive flair.

Cranberry Pistachio Shortbread Cookies Recipe – Delicious, Festive, and Easy to Make! 🥜

Get ready for the holiday season with these delightful Cranberry Pistachio Shortbread Cookies! Combining buttery shortbread, sweet-tart cranberries, and crunchy pistachios, these cookies are perfect for gatherings, gifts, or a cozy snack. With their vibrant colors and delicious flavors, they bring festive cheer to any occasion. Try this easy recipe for a treat that's sure to impress your family and friends! #HolidayBaking #ShortbreadCookies #CranberryPistachio #FestiveTreats #BakingRecipes #CookieLovers
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Ingredients
  

1 cup unsalted butter, softened

3/4 cup powdered sugar

2 cups all-purpose flour

1/2 cup cornstarch

1/2 cup shelled pistachios, chopped

1/2 cup dried cranberries, chopped

1 teaspoon vanilla extract

1/4 teaspoon salt

Zest of 1 orange (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer on medium speed until creamy. Gradually add in the powdered sugar, beating until the mixture is light and fluffy, about 2-3 minutes.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt.

        Mix Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing.

          Add Flavor and Mix-Ins: Stir in the vanilla extract, orange zest (if using), chopped pistachios, and dried cranberries until evenly distributed through the dough.

            Shape Cookies: Using your hands, form the dough into a log shape, approximately 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 1 hour, or until firm.

              Cut and Bake: Once the dough is firm, remove it from the refrigerator. Preheat the oven again if needed. Slice the log into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about 2 inches apart.

                Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. Be sure not to overbake them; they should remain pale.

                  Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Serve and Enjoy: These festive cranberry pistachio shortbread cookies can be served immediately or stored in an airtight container for up to a week, maintaining their deliciousness!

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 24 cookies