With a few additions Pistachio Cranberry Shortbread are just what you need with your next cup of coffee or tea. A buttery cookie with a bit of sweetness from dried cranberries. A little less sweet than a traditional cookie.
I’m always on the lookout for anything using pistachios. I absolutely love the pistachio shortbread recipe where you grind the pistachios and end up with a slightly green, but delicious cookie. Or pistachio lemon bars are to die for. These caught my eye because they use chopped pistachios, and have some added sweetness from dried cranberries.
They look so much more interesting than regular cookies and have a shortbread taste, buttery and not too sweet. However, the crunch from the nuts combined with the cranberries make these better than a traditional shortbread, perfect with a cup of Earl Grey. Since they are so colorful, keep them in mind for the Christmas holidays, but don’t wait that long to try them. If you’re not a tea drinker, Mike loves them with espresso.
How do you MAKE Pistachio Cranberry Shortbread
These shortbread cookies are easy to make with just a few ingredients.
Step 1: Cream the butter and sugar and add vanilla salt and flour.
Step 2: Add dried cranberries and roasted unsalted pistachios and form into a log the size that you want your cookies. If you can’t find unsalted pistachios, you can use lightly salted, just leave out the salt in the dough. I like the Trader Joe’s brand.
Step 3: Refrigerate for at least 2 hours then slice and bake.
Once sliced, they will not change shape, so make sure the diameter of the log is what you want before you refrigerate it. Then slice it to the thickness you want the cookies to be. I made mine a little thick thinking they would spread out a little, but they look exactly the same before and after they are cooked, just slightly browned.
How can you serve Pistachio Cranberry Shortbread cookies
Of course they are great with tea, coffee or a glass of milk. These buttery shortbread cookies are so pretty if you are serving a mixture of sweet treats for a party or when friends and family are visiting. They’re a great addition to your Christmas cookie swap.
They are also a nice accompaniment for a piece of lemon chess pie.
You can freeze them before baked and let the roll of dough thaw before cutting, or freeze after they have baked so that you can grab one for an afternoon snack. Since they are not too crumbly you can also give these as gifts.
If you love SHORTBREAD, here’s some more shortbread recipes
- Orange Rosemary Shortbread for a slightly sweet and citrus cookie
- Try some Chocolate Chip Shortbread cookies for something different
- Pistachio Shortbread are so buttery
- Go savory with Honey Shortbread Bites
- Strawberry Shortbread Bars with shortbread on the top and bottom
If you make Pistachio Cranberry Shortbread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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The Grand Central Baking Book
Pistachio Cranberry Shortbread
- 1 cup butter room temp
- ⅔ cup sugar
- 2 ⅓ cups flour
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 ¼ cups dried cranberries
- 1 cup unsalted pistachios slightly toasted
- In an electric mixer, beat the butter and sugar together on medium speed until very smooth and creamy, about 5 minutes. Add vanilla, then reduce speed to low. Add dry ingredients and mix until just combined. Fold in pistachios and cranberries.
- Divide in two and form each half into a log 2 inches in diameter. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat oven to 350º and line baking sheets with parchment paper.
- Slice to desired depth, 1/4 to 1/2 inch thick and place on prepared pans. They will not change shapes while cooking. Bake for 16-20 minutes until the edges begin to brown.