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Easy Cranberry Pistachio Shortbread Cookies

Easy cranberry pistachio shortbread cookies made with buttery slice-and-bake dough, tart dried cranberries and crunchy pistachios. A simple shortbread cookies recipe for the holidays.
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 22 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp kosher salt
  • 1/2 cup dried cranberries chopped
  • 1/2 cup pistachios chopped

Method
 

  1. Beat the butter and sugar with a hand mixer on medium speed for 1 to 2 minutes, until fluffy. Mix in the vanilla and orange zest.
  2. Mix in the flour and salt, then stir in the cranberries and pistachios.
  3. Shape the dough into two 6-inch logs. Wrap tightly and chill for at least 1 hour, or overnight.
  4. Heat the oven to 350°F (175°C) and line two baking sheets with parchment or silicone mats.
  5. Slice the logs into 1/2-inch rounds and place them 2 inches apart on the sheets.
  6. Bake for 10 to 12 minutes, rotating the pans halfway through, until the edges are lightly golden.
  7. Cool on the baking sheets for 5 minutes, then move to a wire rack to cool completely.

Notes

  • Store cooled cookies in an airtight container for up to 2 weeks.
  • Freeze the wrapped dough logs or the baked cookies. Thaw the dough overnight in the fridge before slicing.
  • If the dough crumbles, the butter probably wasn't soft enough.