Cream the butter and sugar In a large bowl, beat the softened butter and powdered sugar until smooth and creamy.
Add vanilla Mix in the vanilla extract until combined.
Incorporate dry ingredients Gradually add flour and salt, mixing until a soft dough forms.
Fold in cranberries and pistachios Gently mix in the chopped cranberries and pistachios until evenly distributed.
Shape the dough Form the dough into a log (about 2 inches thick), wrap in plastic wrap, and refrigerate for at least 1–2 hours until firm.
Slice and bake Preheat oven to 350°F (175°C). Slice the dough into ¼-inch thick rounds and place on a lined baking sheet.
Bake Bake for 12–15 minutes, or until the edges are lightly golden.
Cool and serve Let the cookies cool on a wire rack before serving.
💡 Tips for Perfect Shortbread
Don’t overmix the dough to keep cookies tender
Chill the dough well for clean slices
Use high-quality butter for the best flavor
Lightly toast pistachios for extra depth
🍽️ Serving Suggestions
Serve with tea or coffee ☕
Dust with powdered sugar for a festive touch
Package in gift boxes for holidays 🎁
⭐ Final Thoughts
These cookies are buttery, slightly crumbly, and packed with delicious flavor in every bite. The combination of tart cranberries and nutty pistachios makes them both beautiful and irresistible.
One batch is never enough—so you might want to double the recipe!
