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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)

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup powdered sugar
  • 1 cup Bob's Red Mill Whole Wheat Pastry Flour
  • 1 tsp pistachio extract
  • 1/4 tsp sea salt (omit if using salted butter)
  • 1/4 cup shelled pistachios
  • 1/4 cup dried cranberries
  • Optional: 1/4 cup white chocolate chips

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

  • When making the dough, omit the salt if you're using salted butter or salted pistachios.
  • You can roll the dough into a log directly on the plastic wrap if you'd like to save a little mess.
  • Make sure to chill the dough until it's very firm. This will make the cookies easy to slice and help them to hold their texture.
  • Handle the dough with your hands as little as possible after chilling. You want it to stay nice and firm, and warm hands will soften the butter in the dough.
  • Use a large, sharp knife for slicing so you can get through the pistachios in a clean cut.
  • Allow the cookies to cool before handling and dipping/drizzling with chocolate so that they don't crumble.
  • Substitute Bob's Red Mill All-Purpose Flour for the Whole Wheat Pastry Flour if you'd like.
  • I've made these shortbread with regular granulated sugar before and it works just as well as powdered sugar.
  • If you can't find pistachio extract (I get it on Amazon), you can use almond extract.

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