Here’s a simple, bakery-style recipe for Cranberry Pistachio Shortbread Cookies—rich, buttery, and perfect with tea ☕
🧈 Ingredients
- 1 cup (225g) unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries (chopped)
- ½ cup shelled pistachios (roughly chopped)
🍪 Instructions
1. Cream the butter
In a bowl, beat the butter and powdered sugar until smooth and creamy. Mix in the vanilla.
2. Make the dough
Add flour and salt. Mix until a soft dough forms (don’t overmix).
3. Add mix-ins
Fold in the cranberries and pistachios evenly.
4. Shape
- Form dough into a log (about 2 inches thick), or
- Press into a flat disc and roll out later
Wrap in plastic and chill for at least 1 hour (important for clean slices).
5. Slice & bake
- Preheat oven to 170°C (340°F)
- Slice into ¼-inch rounds and place on a lined baking tray
- Bake for 12–15 minutes until edges are just lightly golden
❄️ Cooling
Let cookies cool on the tray for 5 minutes, then transfer to a rack. They’ll firm up as they cool.
✨ Tips
- For extra flavor, add a little orange zest 🍊
- Sprinkle sugar on top before baking for a slight crunch
- Store in an airtight container for up to a week
If you want, I can give you a eggless version, air fryer method, or step-by-step photos.
