clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Pistachio Shortbread Cookies

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


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


Units Scale
  • 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.


  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

free email series

5 Secrets to

Stress-free Dinners

Tips, Ideas, and Recipes to Make Mealtime Easy