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Cranberry Pistachio Shortbread

Cranberry pistachio shortbread combines buttery, tender cookies with tart dried cranberries and crunchy pistachios. Chill the dough in logs, slice into rounds, and bake until the edges are set and just beginning to turn golden.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 32 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, softened
  • 0.67 cup granulated sugar
  • 1 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 0.5 tsp fine salt
  • 0.75 cup dried cranberries finely chopped
  • 0.75 cup pistachios shelled, unsalted, roughly chopped

Equipment

  • 1 electric mixer
  • 2 rimmed baking sheet

Method
 

  1. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  2. Beat in the vanilla.
  3. Add the flour and salt and mix on low just until the dough begins to clump.
  4. Mix in the cranberries and pistachios.
  5. Divide the dough in half and shape each portion into an 8-inch-long, 2-inch-wide log.
  6. Wrap the logs and refrigerate until firm, at least 2 hours.
  7. Heat the oven to 325°F.
  8. Line two rimmed baking sheets with parchment paper.
  9. Slice the logs into 1/2-inch rounds.
  10. Arrange the rounds 1 inch apart on the prepared baking sheets.
  11. Bake for 16 to 20 minutes, rotating the sheets’ positions halfway through, until the edges are set and just beginning to turn golden.
  12. Let the cookies cool on the baking sheets for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For neat slices, chill the dough logs until firm before cutting. Store the cookies in an airtight container in the refrigerator for up to 1 week; they freeze well for up to 2 months. A 1:1 gluten-free baking flour is a possible swap, though texture may vary.