Cranberry Pistachio Shortbread Cookies #SundaySupper

by jerseygirl on December 10, 2017 · 6 comments

Can you believe Christmas is two weeks away? Every year, I think I should have plenty of time to decorate the house, put up a Christmas tree, buy presents, wrap the gifts, bake cookies and bake more cookies. Well here we are and the house is only slightly decorated, there’s no tree up yet, and very few gifts have been bought. But I did make a batch of cranberry pistachio short bread cookies. And there are very few left.

Today is Sunday Supper‘s holiday cookie exchange. I’m happy to bring these festive shortbread cookies to the party.  They are fairly easy to make and I love that you can make the dough ahead of time and then bake at your convenience. I dusted them lightly with some clear sprinkles but you can dress them up with colored sprinkles for the holidays. They keep well in an airtight container but in my house that is never a worry because they don’t last long.

We had a bit of snow yesterday and I’m looking out the window with a cup of coffee and a cookie. Not bad to start a Sunday morning. The snow cancelled my son’s soccer game so now I have time to start working on my shopping list and pick out a Christmas tree. I’ll also go through the list of decadent cookie recipes and pick out a few to make later.

Happy cookie baking!

Cranberry Pistachio Shortbread Cookies #SundaySupper
Recipe type: Cookie
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18 cookies
This sweet and buttery cookie is perfect for your holiday cookie tray.
  • 1 cup salted butter, softened
  • ¾ cup confectionery sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • ½ cup sweetened dried cranberries
  • ½ cup shelled roasted pistachios
  • colored sprinkles, if desired
  1. Cream together the butter and confectionery sugar with an electric mixer until well-combined, about 3 minutes. Add vanilla and flour and mix until just combined.
  2. Place the dough onto a piece of plastic wrap and roll into a 2 to 3 inch diameter log. Shape into a more square form if desired. Wrap the dough tightly in the wrap. Chill in the refrigerator for at least 30 minutes.
  3. Preheat the oven to 325ºF. Place parchment paper on a baking sheet. Slice the cookie dough into half inch slices and place onto the sheet. Sprinkle with colored sugars if desired. Bake for about 15 to 20 minutes or until the edges start to turn golden brown. Remove from the oven and cool for at least 10 minutes before transferring to a baking rack to continue cooling. Store in an airtight container.

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{ 5 comments… read them below or add one }

Sue Lau December 10, 2017 at 10:53 am

Really great combo of cranberry and pistachio in the shortbread. I’ve had it before and loved it.


Liz December 10, 2017 at 11:04 am

I made a similar shortbread cookie years ago—yours look so yummy, Lisa!! I wish I had a few of yours in my kitchen right now 🙂


Wimpy Vegetarian December 10, 2017 at 1:16 pm

We’re all waiting for our snow to arrive. This sounds like a wonderful way to start the day – looking out at the snow with a cuppa and a cookie. These cookies sound wonderful!


Sues December 11, 2017 at 11:29 pm

I can’t believe how quickly Christmas comes every year!! I need to make this before it arrives!! I’m all about the cranberry and pistachio combination 🙂


Laura Dembowski December 13, 2017 at 1:49 pm

Pistachios have always been one of my favorite nuts so these are right up my alley.


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