Cranberry Pistachio Shortbread Cookies

These Cranberry Shortbread Cookies with Pistachios are simple slice and bake cookies that are perfect for any holiday cookie tray!

Can you believe Christmas is right around the corner? 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, it's that time of year to start planning.

First up on my list is planning what cookies to make for my holiday cookie tray. I do not bake much during the year but when the holidays come, it's a different story. But I always make cookies that are easy and simple like these pistachio shortbread cookies.

Slice and bake cookies are so easy because you can make the dough in advance and store it in the fridge or freezer until you are ready for a fresh batch. These definitely fit the bill.

Ingredients Needed for Cranberry Pistaciho Cookies

• Butter – Use salted butter that has been softened to room temperature.
• Confectionery Sugar – Also called confectioner's sugar or icing sugar this is a staple of holiday baking.
• Vanilla – Look for pure vanilla extract rather than vanilla flavoring.
• Flour – Use all-purpose flour.
• Cranberries – Use dried sweetened cranberries rather than fresh.
• Pistachios – Roasted and shelled nuts will be easier to work with.
• Sprinkles – Colored sprinkles are optional but can add to the festive look of these cookies.

How To Make Cranberry Pistachio Slice and Bake Cookies

These festive shortbread cookies are fairly easy to make and I love that you can make the dough ahead of time and then bake them at your convenience. They are slice and bake cookies which means that you mix the dough, shape it into big rectangles, then slice right before baking.

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.

Tips for Storing Holiday Cookies

Keeping cookies fresh is always important but especially during the holidays and especially if you plan to give cookies as a gift. Generally, most cookies can be kept at room temperature for three days in an airtight container (if they last that long) but follow these steps to get the best shelf-life from your cookies.

1. Cool Completely – Never store warm cookies as this will cause moisture and condensation to form. Cool cookies on a wire rack before storing in containers.
2. Store Similar Cookies Together – Store soft, moist cookies with other soft cookies. Cookies that should be crisp and firm should always be stored seperately.
3. Layer – Place layers of parchement paper between cookies to prevent them from sticking together.
4. Keep Them Cool – Storing in the fridge or the freezer can extend the shelf-life of cookies.
5. Don't Frost (Yet!) – Frosted cookies will last longer if you store them without frosting and add it just before serving.
6. Freeze the Dough – Slice and bake cookies like these cranberry shortbread cookies can be frozen in a log before they are baked. Just thaw for a few minutes on the counter before slicing and baking as directed.

More Holiday Cookie Recipes

• Nut free Cinnamon Snowball Cookies
• Soft Sugar Cookies with Sprinkles
• Palmiers Cookies ( AKA Elephant Ears)
• Easy Fruitcake Cookies vai Everyday Eileen
• Little Monster Cookie Bites
• Peppermint Chocolate Cookies via Swirls of Flavor

These pistachio shortbread cookies studdend with cranberries are the perfect festive touch for your cookie tray.

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RECIPE

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Cranberry Pistachio Shortbread Cookies

This sweet and buttery cranberry pistachio cookie is perfect for your holiday cookie tray.

Prep Time45 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr 5 minutes mins

Course: cookie

Cuisine: Dessert

Keyword: cranberry shortbread cookies, pistachio cookies, pistachio shortbread cookies, slice and bake cookies

Servings: 18 cookies

Calories: 171kcal

Author: Lisa Grant

Ingredients

• 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

Instructions

• 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.
• 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.
• 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.

Nutrition

Calories: 171kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 90mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

First Published December 2017 ; Updated November 2021

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