Filed Under: bake, Dessert, north-american, spicesherbs, Under 20 Mins

Pistachio and Cranberry Shortbread

Savoury and sweet flavours unite in this shortbread cookie created from a Classic Shortbread cookie recipe.

April 8th, 2012

Recipe Developed by Paula Bowman

What do you get when you combine the sweetness of shortbread and the tartness of cranberries with the saltiness of pistachios? Some seriously delicious cookies!
Prep Time
15 minutes
Cook Time
70 minutes
  • 1 Cup (2 sticks) unsalted butter, room temperature
  • 1/2 Cups granulated sugar
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoons pure vanilla extract
  • 2 Cups all-purpose flour, plus more for rolling, if desired
  • 1/4 Cups chopped toasted raw pistachios
  • 1/4 Cups finely chopped dried cranberries
  • 2 tablespoons icing sugar
  1. Preheat oven to 325Fº. Line 2 rimmed sheet pans with parchment paper or silicone baking mats and set aside.

  2. In a large bowl, using an electric mixer, cream butter, sugar, salt and vanilla together until pale and fluffy, about 2 minutes. Turn mixer off, add flour all at once and mix on low speed until dough is soft and starts to come together.

  3. Add-in pistachios and cranberries to end of step 2 and mix well. Form dough into balls, each about 1-tablespoon in size and transfer to prepared pans. Chill in refrigerator until firm, about 20 minutes. Bake until pale golden brown, about 20-23 minutes. Transfer to wire rack and cool. Dust cookies with icing sugar once cooled.

Pistachio and Cranberry Shortbread
Photo Credit: Carlo Mendoza

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