Cranberry Pistachio Shortbread is buttery, crumbly, and packed with vibrant bursts of tart cranberries and crunchy pistachios. It’s the ultimate cookie to brighten up any holiday spread.
The richness of butter pairs beautifully with zesty orange and sweet-tart cranberries, creating a festive shortbread that’s both simple and irresistible.
Star Ingredients in This Cranberry Pistachio Shortbread
- Butter – The heart of any good shortbread, butter provides richness and that signature melt-in-your-mouth texture.
- Powdered Sugar – Dissolves effortlessly into the dough, lending a smooth sweetness and delicate crumb.
- Orange Zest – Adds brightness and depth, perfectly balancing the richness with citrusy notes.
- All-Purpose Flour – The structure of the cookie, keeping it tender while giving it a satisfying bite.
- Cornstarch – Softens the texture, making each cookie exceptionally tender and light.
- Dried Cranberries – A pop of tart chewiness that cuts through the butteriness for perfect balance.
- Salted Pistachios – Nutty crunch and a savory contrast that makes each bite more interesting.
How to Make Cranberry Pistachio Shortbread
Begin by creaming together the butter, powdered sugar, and orange zest until the mixture is light and fluffy. This step infuses citrus throughout the dough while building the cookie’s rich base.
Whisk the flour and cornstarch in a separate bowl, then slowly mix it into the creamed butter on low speed. Once incorporated, fold in the cranberries and pistachios for festive color and texture in every bite.
Shape the dough into logs, wrap tightly, and refrigerate for at least an hour. This resting time firms up the dough, making it easier to slice cleanly into perfect rounds.
Once chilled, slice into ¼-inch rounds and space them apart on parchment-lined baking sheets. Bake until just golden on the edges—don’t overbake! Let them cool completely for the best texture.
Baker’s Tips & Tasty Twists
For crisp edges and a soft middle, keep a close eye during the final minutes of baking—slightly golden is your cue. Chilling the dough is essential, so don’t skip it. It keeps the shape and prevents spreading.
To switch things up, swap pistachios with chopped pecans or add a drizzle of white chocolate once cooled. If you’re into citrus, try adding a touch of lemon zest alongside orange for extra zing.
Want them extra festive? Roll the dough logs in coarse sanding sugar before slicing for a sparkly, sweet crust.
Storing & Savoring Later
Cranberry Pistachio Shortbread stores beautifully. Keep cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the dough logs wrapped tightly in plastic and foil. Simply slice and bake straight from the freezer, adding an extra minute or two to the bake time.
Already-baked cookies can also be frozen—just stack with parchment paper in a freezer-safe container and thaw at room temp before serving.
Cranberry Pistachio Shortbread
Ingredients
- ¾ cup 3 ¾ oz/105 g finely chopped dried cranberries
- 1 cup 8 oz/225 g softened butter
- ¾ cup 3 oz/85 g powdered sugar
- ¼ cup 1 oz/30 g cornstarch
- ¾ cup 3 ¾ oz/105 g chopped shelled, salted pistachios
- Zest of 2 oranges
- 1¾ cups 8 ¾ oz/247 g all-purpose flour
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, blend together the butter, powdered sugar, and orange zest on medium speed until the mixture is pale and fluffy, approximately 3 minutes. In a separate bowl, sift together the flour and cornstarch. Reduce the mixer speed to low and gradually incorporate the dry mixture into the butter mixture until fully combined. Gently fold in the chopped cranberries and pistachios until evenly distributed throughout the dough. Divide the dough into two portions and shape each into a compact log roughly 2 inches (5 cm) in diameter. Wrap each log tightly in plastic wrap and refrigerate for a minimum of 1 hour, or up to 2 days. Logs may also be frozen for up to 8 weeks at this stage. When ready to bake, preheat the oven to 300°F (150°C) using the convection setting and line two baking sheets with parchment paper. Slice the chilled dough into rounds approximately ¼ inch (6 mm) thick and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for 15 to 17 minutes until the edges are a light golden color while the tops remain pale. Allow cookies to cool completely before transferring to an airtight container. Store for up to 1 week.
