A year-round favourite, these Cranberry Pistachio Shortbread Cookies are easy to make and have a rich buttery flavour. A drizzle of white chocolate will dress them up for your Christmas dessert tray!
These Cranberry Pistachio Shortbread Cookies are among our favourite Christmas Shortbread cookies to enjoy over the holidays. We always have Grandma's Shortbread and Whipped Chocolate Chip Shortbread is from one of our favourite bakeries who published their recipe in 2020.
These cookies are nice and sturdy and perfect for boxing up for gift-giving.
If you're not quite ready to enjoy these now, you can prepare the dough and freeze it for up to one month. Slice and bake whenever you're ready!
ingredients & substitutions
- powdered sugar
- shelled pistachios - if you can't find shelled, raw pistachios (with the skin removed) I have directions below for how to remove them.
- all-purpose flour
- salted butter, at room temperature - I've used both salted and unsalted butter in this recipe and the've been delicious with both!
- dried cranberries
- white or dark chocolate is optional for drizzle
- vanilla and almond extract - use pure extracts for both if you have them. Artificial flavours will work but will not be as tasty!
step-by-step instructions
Preheat oven to 300°F.
Line two baking sheets with parchment paper or baking mat.
This recipe comes together quickly and does require some refrigeration.
how to remove skins from pistachios
If you cannot find pistachios without the skin removed, you can easily remove the skins by placing the shelled pistachios in boiling water for two minutes. Drain and rinse under cold water.
Wrap them up in a clean tea towel and rub vigorously to remove the skins.
Next, chop coarsely by hand using a sharp knife or process about 10 times in a food processor. Place nuts on parchment paper.
In large mixing bowl, or bowl from stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. Beat until light and fluffy.
(I like to do the rest of the cookie dough by hand)
Add in all-purpose flour and stir just until combined.
Gently fold in the dried cranberries.
Divide dough into three equal portions and roll each portion in a log. Wrap in plastic wrap and refrigerate for 30 minutes.
After 30 minutes, unwrap and roll logs in chopped pistachios. You will have to press down and may need to roll them a few times to get an even coating.
Wrap again in plastic wrap and refrigerate for 10 minutes.
Cut dough log into ¼" thick slices. Place one inch apart of parchment-lined baking sheets.
Bake for 17 to 20 minutes until the edges are light golden.
Cool for three to four minutes on baking sheet, then transfer to wire cooling racks.
Chocolate Drizzle (optional)
Melt two to three ounces of white or dark chocolate in double-boiler on stove or heat on low heat in microwave. Stir until melted.
Drizzle over top of cooled cookies with a fork, or transfer chocolate to a piping bag and use a small tip to drizzle over top of cookies.
Pin this to your Christmas Cookies board on Pinterest!
you might also enjoy these Christmas recipes!
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Cranberry Pistachio Shortbread Cookies
A year-round favourite, these Cranberry Pistachio Shortbread Cookies are easy to make and have a rich buttery flavour. A drizzle of white chocolate will dress them up for your Christmas dessert tray!
- Prep Time: 45 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 2 minutes
- Yield: 28
- Category: Dessert
- Method: oven baked
- Cuisine: American
Ingredients
1 cup shelled pistachios, coarsely chopped
1 cup salted butter, softened at a room temperature
¾ cup powdered sugar
1 tsp. vanilla extract
½ tsp. almond extract
2 cups all-purpose flour
1 cup dried cranberries, chopped
Instructions
- Preheat oven to 300°F. Note that the dough will need to chill for 30 plus 15 minutes, so you do not need to preheat your oven until step 8.
- Using a food processor, small food chopper or a sharp knife, coarsely chop pistachios. Spread out on piece of parchment paper.
- In large mixing bowl, or bowl from stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. Beat until light and fluffy.
- (I like to do the next few steps of the cookie dough by hand). Add in all-purpose flour and stir just until combined.
- Gently fold in the dried cranberries.
- Divide dough into three equal portions and roll each portion in a log. Wrap in plastic wrap and refrigerate for 30 minutes.
- After 30 minutes, unwrap and roll logs in chopped pistachios. You will have to press down and may need to roll them a few times to get an even coating.
- Wrap again in plastic wrap and refrigerate for 10 minutes.
- Cut dough log into ¼" thick slices. Place one inch apart of parchment-lined baking sheets.
- Bake in 300°F oven for 17 to 20 minutes until the edges are light golden.
- Cool for three to four minutes on baking sheet, then transfer to wire cooling racks.
- Chocolate drizzle (optional) Melt two to three ounces of white or dark chocolate in double-boiler on stove or heat on low heat in microwave. Stir until melted.
- Drizzle over top of cooled cookies with a fork, or transfer chocolate to a piping bag and use a small tip to drizzle the chocolate.
Notes
- To make ahead: Wrap cookie dough logs in plastic wrap, the foil and freeze for up to 1 month. Thaw for 30 minutes, then proceed with slicing and baking.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Freeze in airtight containers, layered between parchment paper for up to two months.
- Recipe adapted from the wonderful Canadian Living magazine.
Keywords: Cranberry Pistachio Shortbread Cookies
Did you make this recipe? Let me know!