Cranberry Pistachio Shortbread

Here’s a festive and buttery Cranberry Pistachio Shortbread recipe for you:

🍪 Cranberry Pistachio Shortbread Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup powdered sugar

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• ¼ tsp salt

• ½ cup dried cranberries, chopped

• ½ cup shelled pistachios, chopped

Instructions

1. Make the dough:

   • In a large bowl, cream together butter and powdered sugar until smooth and fluffy.

   • Mix in vanilla extract.

   • Add flour and salt, mixing until just combined.

   • Fold in chopped cranberries and pistachios.

2. Shape:

   • Divide dough into 2 logs, about 2 inches in diameter.

   • Wrap in plastic wrap and chill in the fridge for at least 1–2 hours (or overnight) until firm.

3. Bake:

   • Preheat oven to 350°F (175°C).

   • Slice dough logs into ¼-inch thick rounds and place on a parchment-lined baking sheet.

   • Bake 12–15 minutes, until edges are lightly golden.

4. Cool & enjoy:

   • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

   • Store in an airtight container for up to 1 week.

✨ Optional: You can drizzle or dip them in melted white chocolate for extra sweetness and a pretty finish.

Do you want me to also give you a slice-and-bake freezer version so you can prep these ahead for holidays?