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Cranberry Pistachio Shortbread Cookies

cranberry pistachio shortbread cookies with white chocolate stacked on top of each other with more cookies in the background.

Slice and bake cranberry pistachio shortbread cookies with only 6 ingredients are the perfect easy Christmas cookie for the holiday season! Make these buttery, lightly sweet shortbread cookies for Christmas cookie exchanges or to give out as holiday treats. (vegetarian)

Scale

Ingredients

Instructions

  1. In a food processor, combine butter, powdered sugar, pastry flour, pistachio extract and salt until a smooth dough forms.
  2. Add pistachios and cranberries and pulse to roughly chop and incorporate them into the dough.
  3. Turn dough out onto a lightly floured surface and roll into a 1 1/2 to 2-inch thick log. Roll in a sheet of plastic wrap and refrigerate at least 1 hour.
  4. When you’re ready to bake, heat oven to 350°F.
  5. Use a sharp knife to cut chilled dough into 1/4 inch thick slices. Place onto a baking sheet lined with parchment or a silicone baking mat.
  6. Bake 12-15 minutes, or until lightly golden.
  7. Remove from oven and cool.
  8. Optional: Melt additional white chocolate chips according to package directions (or in 30-second intervals in the microwave, stirring in between each until smooth) to drizzle over cooled cookies or to dip of the cooled cookies in.

Notes

Keywords: cranberry pistachio shortbread cookies, slice and bake shortbread cookies, Christmas shortbread cookies

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