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Cranberry pistachio shortbread cookies.

Cranberry Pistachio Shortbread Cookies

  • Author: Sandra
  • Total Time: 1 hour 2 minutes
  • Yield: 28


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!


1 cup shelled pistachios, coarsely chopped

1 cup salted butter, softened at a room temperature

3/4 cup powdered sugar

1 tsp. vanilla extract

1/2 tsp. almond extract

2 cups all-purpose flour

1 cup dried cranberries, chopped


  1. 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. 
  2. Using a food processor, small food chopper or a sharp knife, coarsely chop pistachios. Spread out on piece of parchment paper. 
  3. In large mixing bowl, or bowl from stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. Beat until light and fluffy.
  4. (I like to do the next few steps of the cookie dough by hand). Add in all-purpose flour and stir just until combined.
  5. Gently fold in the dried cranberries.
  6. Divide dough into three equal portions and roll each portion in a log. Wrap in plastic wrap and refrigerate for 30 minutes.
  7. 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.
  8. Wrap again in plastic wrap and refrigerate for 10 minutes.
  9. Cut dough log into 1/4" thick slices. Place one inch apart of parchment-lined baking sheets.
  10. Bake in 300°F oven for 17 to 20 minutes until the edges are light golden.
  11. Cool for three to four minutes on baking sheet, then transfer to wire cooling racks.
  12. 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.
  13. 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.


  1. 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. 
  2. Store cooled cookies in an airtight container at room temperature for up to one week.  
  3. Freeze in airtight containers, layered between parchment paper for up to two months.
  4. Recipe adapted from the wonderful Canadian Living magazine. 
  • Prep Time: 45 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: oven baked
  • Cuisine: American

Keywords: Cranberry Pistachio Shortbread Cookies