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    Home » Recipes » Desserts » Cookies » Cranberry Pistachio Shortbread Cookies

    Last updated: Nov 19, 2021 by Melissa Riker · 12 Comments

    Cranberry Pistachio Shortbread Cookies

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

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

    shortbread cookies made with cranberries and pistachios

    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!

    Give these cookies as Christmas gift along with other holiday classics like Coconut Snowballs, Peanut Butter Blossoms, and Chocolate Crinkle Cookies!

    • plate filled with Pistachios and cranberries
    • ground ingredients for shortbread cranberry and pistachio cookies

    Ingredients:

    • 1 cup of All Purpose Flour
    • ¼ cup Sugar
    • ½ cup or 1 stick of butter, chilled and cut into cubes
    • ¼ teaspoon salt
    • ¼ cup dried cranberries
    • ¼ cup pistachios
    • ½ teaspoon 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.

    cranberry and pistachio shortbread cookies slices and preparing for baking

    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.

    cranberry and pistachio shortbread cookies slices ready for baking

    Preheat oven to 325 F. Line two cookie sheets with parchment paper. Cut the dough into ¼ 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.

    cranberry and pistachio shortbread cookies in a white serving dish

    Aren't they festive looking? Enjoy!

    A close up of shortbread cookies

    If you try this recipe, please comment and rate it below, I love hearing from you!

    Print
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    Cranberry Pistachio Shortbread Cookies

    ★★★★★ 5 from 3 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 Recipe
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    Description

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


    Ingredients

    Units Scale
    • 1 cup of All Purpose Flour
    • ¼ cup Sugar
    • ½ cup or 1 stick of butter, chilled and cut into cubes
    • ¼ tsp salt
    • ¼ cup dried cranberries
    • ¼ cup pistachios
    • ½ 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 ¼ 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

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    Comments

    1. Sean says

      December 22, 2021 at 4:27 pm

      Dude here,

      I make these biscuits each Christmas. I add clementine zest and shredded unsweetened coconut to the pistachio and cranberry mixture. I put the 1 tbsp clementine juice in at the same time as the almond extract (if that was confusing to you as it’s left out in part of the instructions). They are perfect holiday shortbreads. Loved by all.

      Reply
    2. Kelly says

      November 19, 2021 at 1:21 pm

      they were easy and turned out really, really good!

      ★★★★★

      Reply
    3. Abhya says

      July 09, 2020 at 2:43 pm

      Hii can i use almond flour instead of maida or half maida half almond flour??

      Reply
    4. Carringtyn says

      November 22, 2019 at 12:06 am

      DELICIOUS!!! I made this recipe for a work holiday party and everyone loved them! I love orange so I added a little zest. For a little extra sweetness I drizzled the top with orange royal icing. Absolutely perfect! I plan on making them again for family Christmas dinner 🙂

      ★★★★★

      Reply
    5. Melissa says

      August 04, 2019 at 3:07 pm

      So good!

      ★★★★★

      Reply
    6. Jean says

      January 02, 2018 at 12:07 pm

      Can you use vanilla instead of almond extract? (I"m not a big fan of almond.) Thank you...they look wonderful.

      Reply
    7. Kris says

      December 18, 2017 at 4:07 pm

      What about the OJ? Does it go in with the almond extract?

      Reply
      • Melissa says

        December 18, 2017 at 5:05 pm

        yes, so sorry I have fixed the instructions now!

        Reply
    8. Marjorie Holste says

      January 03, 2017 at 2:46 pm

      I finally got around to making these little cookies/biscuits ?Delicious and easy to make. It's hard to just eat a couple though. Thank you for sharing Melissa ?

      Reply
      • Melissa says

        January 06, 2017 at 12:17 pm

        I'm so glad you liked them Marjorie!! ~Melissa

        Reply
    9. Marge says

      December 16, 2016 at 9:50 am

      Love your emails. These biscuits are really delicious.

      Reply
      • Melissa says

        December 16, 2016 at 3:07 pm

        Thank you Marge! I hope you enjoy them! ~Melissa

        Reply

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