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Perfect Light & Buttery Cranberry Pistachio Shortbread Cookies

Light & Buttery Cranberry Pistachio Shortbread Cookies - featured image
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These light and buttery shortbread cookies are packed with tart dried cranberries and salty pistachios, creating a perfect balance of flavors and textures. Quick and easy to make, they come together in under 30 minutes with no chilling required.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • ¼ cup (30g) cornstarch
  • ¼ teaspoon fine sea salt
  • ½ cup (60g) dried cranberries
  • ½ cup (60g) unsalted roasted pistachios, roughly chopped
  • 1 teaspoon orange zest (optional)
  • ¼ cup (45g) white chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Roughly chop the pistachios and dried cranberries into pea-sized pieces. If cranberries are sticky, toss with a teaspoon of flour to prevent clumping.
  3. In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  4. Beat in the vanilla extract until just combined, about 10 seconds.
  5. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
  6. Gradually add the flour mixture to the butter mixture, mixing on low speed until just incorporated. Do not overmix.
  7. Gently fold in the chopped pistachios and dried cranberries using a spatula until evenly distributed.
  8. Scoop tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Place on the prepared baking sheet about 2 inches apart.
  9. Gently press each ball down with the bottom of a glass or your palm to about ½-inch thickness.
  10. Bake for 12-14 minutes, until edges are just barely golden and tops look set. Centers will still look slightly soft.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Optional: While still warm, press a few extra pistachio pieces and dried cranberries into the tops for a prettier presentation.

Notes

For best results, use room temperature butter. Do not skip the cornstarch—it creates the light, tender texture. If using salted butter, reduce or omit the added salt. Cookies can be stored in an airtight container at room temperature for up to 1 week, or frozen for up to 3 months.

Nutrition

Keywords: shortbread cookies, cranberry pistachio cookies, light shortbread, buttery cookies, holiday cookies, easy shortbread

Find it online: https://lumalunch.com/perfect-light-and-buttery-cranberry-pistachio-shortbread-cookies/