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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


  • 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.


  • 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