Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- ½ cup powdered sugar
- 2½ cups all-purpose flour
- ½ cup dried cranberries, chopped small
- ½ cup pistachios, chopped small
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Prep: Cream butter and sugar until light. Add vanilla and salt (3-4 minutes mixing)
- Mix: Gradually add flour, fold in cranberries and pistachios (mix until just combined)
- Chill: Wrap dough, refrigerate until firm (45 minutes minimum)
- Bake: Roll, cut, bake at 325°F until edges are set (15-18 minutes)
Notes
- Chill dough thoroughly for clean cuts – soft dough creates ragged edges and uneven shapes
- Use sharp knife or cookie cutters for professional appearance and uniform baking
- Cool completely on baking sheet before moving to prevent breaking while still warm
- Store in airtight container for up to one week at room temperature
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 calories
- Sugar: 3g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 16mg
Keywords: cranberry pistachio shortbread, shortbread cookies, holiday cookies, cranberry cookies, pistachio cookies, butter cookies