Cranberry Pistachio Shortbread Cookies

I’ve learned a lot of new words and sayings since we moved to England this summer. For example in the UK they call cookies “biscuits.” They also say “lovely” a lot. So in that spirit, today I’m sharing with you a lovely biscuit recipe that is perfect for Christmas gifting and parties! These cranberry pistachio shortbread cookies are everything a shortbread should be-buttery and crumbly with the perfect balance of sweetness and a bit of pistachio crunch! The red and green will help them fit right in with your holiday decor as well!

Incidentally, did you know that shortbread originated in Scotland-which as I mentioned is where we’ll be spending Christmas this year! (Follow along with our trip on Facebook and Instagram!)

• 1 cup of All Purpose Flour
• 1/4 cup Sugar
• 1/2 cup or 1 stick of butter, chilled and cut into cubes
• 1/4 tsp salt
• 1/4 cup dried cranberries
• 1/4 cup pistachios
• 1/2 tsp almond extract
• 1 tbsp. freshly squeezed orange juice.

Instructions:

Pulse the cranberries a couple of times in a food processor and transfer to a medium bowl. Repeat the process with the pistachios and set aside in the same bowl. In the same food processor, add the flour, sugar, salt and give it a 2 or 3 pulses till nicely mixed. Add the butter and pulse till it resembles a crumbly mixture.

Drizzle in the almond extract and orange juice and give it a couple more pulses to mix. Add the dough to the bowl with the cranberries and pistachios and mix by hand. Transfer the dough to a floured surface, knead and roll into a log. Wrap the dough in cling wrap and chill for at least 1 hour.

Preheat oven to 325 F. Line two cookie sheets with parchment paper. Cut the dough into 1/4 inch discs. Arrange on cookie sheet and bake for 14-16 minutes till golden brown around the edges. Cool on wire rack. Store in airtight container. Makes 24 cookies.

Aren’t they festive looking? Enjoy!

Cranberry Pistachio Shortbread Cookies

★★★★★ 5 from 1 reviews

• Author: Melissa Riker
• Prep Time: 10 mins
• Cook Time: 14 mins
• Total Time: 24 mins
• Yield: 24 1x
• Category: dessert
• Method: baking
• Cuisine: American

Print

Pin

---

Description

Buttery, crumbly shortbread cookies get a red and green Christmas makeover with the addition of cranberry and pistachio-the perfect holiday dessert recipe!

---

Scale 1x2x3x

Ingredients

• 1 cup of All Purpose Flour
• 1/4 cup Sugar
• 1/2 cup or 1 stick of butter, chilled and cut into cubes
• 1/4 tsp salt
• 1/4 cup dried cranberries
• 1/4 cup pistachios
• 1/2 tsp almond extract
• 1 tbsp. freshly squeezed orange juice.

---

Instructions

1. Pulse the cranberries a couple of times in a food processor and transfer to a large bowl.
2. Repeat the process with the pistachios and set aside in the same bowl.
3. In the same food processor, add the flour, sugar, salt and give it a 2 or 3 pulses till nicely mixed.
4. Add the butter and pulse till it resembles a crumbly mixture.
5. Drizzle in the almond extract and give it a couple more pulses to mix.
6. Add the dough to the bowl with the cranberries and pistachios and mix by hand.
7. Transfer the dough to a floured surface, knead and roll into a log.
8. Wrap the dough in cling wrap and chill for at least 1 hour.
9. Preheat oven to 325 F. Line two cookie sheets with parchment paper.
10. Cut the dough into 1/4 inch discs.
11. Arrange on cookie sheet and bake for 14-16 minutes till golden brown around the edges.
12. Cool on wire rack. Store in airtight container.

---

Keywords: Cranberry Pistachio Shortbread Cookies