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Cranberry Pistachio Shortbread Cookies

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These Cranberry Pistachio Shortbread Cookies are perfect for Christmas!!! We love pistachios! The color combo of this cookie with cranberries and pistachios is perfect for the upcoming holidays.  The two work perfectly with a shortbread cookie… so check out these delicious Cranberry Pistachio Shortbread Cookies.

Cranberry Pistachio Shortbread Cookies perfect for the holidays

Such a beautiful color combo!  You’ll start by chopping these down in your food processor.

Cranberries and Pistachios for the Cranberry Pistachio Shortbread Cookies

After all your ingredients have been through the food processors it’s time to finish off the shortbread cookies.

Pulsed ingredients for the Cranberry Pistachio Shortbread Cookies

Once your cookies are assembled you’ll need to chill them before slicing.

Slicing your Cranberry Pistachio Shortbread Cookies

Aren’t they just gorgeous… I can’t get over the red and green!

Sliced Cranberry Pistachio Shortbread Cookies

They’re just as beautiful baked…

cranberry-pistachio-shortbread-cookies-10
4.25 from 4 votes

Cranberry Pistachio Shortbread Cookies

A beautiful holiday cookie!  These cookies have flecks of red and green in these beautiful Cranberry Pistachio Shortbread Cookies.
Print Recipe
Prep Time:15 mins
Cook Time:15 mins
Total Time:1 hr 30 mins

Ingredients

  • 1 Cup All Purpose Flour
  • 1/4 Cup Sugar
  • 1/2 Cup butter chilled and cut into cubes
  • 1/4 tsp salt
  • 1/4 Cup dried cranberries
  • 1/4 Cup pistachios
  • 1/2 tsp almond extract
  • 1 tbsp. freshly squeezed orange juice.

Instructions

  • Preheat oven to 325 F. Line two cookie sheets with parchment paper.
  • Pulse the cranberries a couple of times in a food processor and transfer to a bowl.
  • Now repeat the process with the pistachios and set aside in a bowl.
  • Now. to the same food processor, add the flour, sugar, salt and give it a 2 or 3 pulses till nicely mixed.
  • Next throw in the butter and pulse till it resembles a crumbly mixture.
  • Drizzle in the almond extract and orange juice and give it a couple more pulses to mix.
  • Now fold in the chopped pistachios and chopped cranberries.
  • Transfer the flour mixture to a floured surface, knead and roll into a log. Cling wrap and chill for 1 hour.
  • Cut into 1/4 inch discs. Arrange on cookie sheet and bake for 14-16 minutes till golden brown around the edges.
  • Cool on wire rack. Store in airtight container.
Course: Dessert, Snack
Keyword: cookie
Servings: 24 cookies
Christmas cookie Cranberry Pistachio Shortbread Cookies
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26 Comments

  1. 2 stars
    These cookies spread every time I make them. I would recommend adding cornstarch to the mix, or find another recipe that includes cornstarch to better keep the shape when they are baked.

  2. 5 stars
    We shared this cranberry pistachio shortbread cookies this holiday season. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!

  3. 5 stars
    I will be making it again this New Year’s Eve Party celebration. I am loving this cookie recipe. My kids love it and they won’t stop eating. Merry Christmas and Happy New Year! Thanks for this. Xoxo.

  4. 5 stars
    This was my second year making these for Christmas and they are SUCH a hit! I follow the recipe exactly except I double the recipe. This year I made 6 different cookie recipes and they are still the favorite. Making another batch tomorrow since there weren’t enough for family to take home extras! Thank you for a wonderful recipe and Merry Christmas

  5. Made these today and while they were delicious they also melted and spread while baking. I didn’t process the butter in the flour, just cut it in, but my mom (the baker in the family) found it odd to be using cold butter at all. I’ll attempt these again with soft butter instead.

  6. I would have to agree that this is perfect for the upcoming holidays. In fact, I am thinking of giving this away to family and friends. Will try to make this ASAP and hopefully, I can make it right. Thank you for sharing the recipe.

  7. I’m reading your instructions and you don’t mention how the orange juice is worked in and you don’t explain when you put cranberries or pistachios go back in the mix.

  8. These cookies look delicious and will be so festive on the cookie tray. Once you have wrapped the cookie dough in cling wrap to chill- can it be frozen at this point? if so how would you proceed with baking?
    thank you

    1. Hi Lynn – I’ve never tried, but I’d think you could freeze. I’d probably pull them out and let them thaw 24 hours in the fridge and then proceed with baking. If you try it, let me know. 🙂

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