This buttery shortbread is filled with cranberries, pistachios and orange zest. It’s an easy slice-and-bake cookie perfect for the holidays.
If you want a rich, flavorful shortbread, this cranberry pistachio version is ideal. Unlike plain shortbread that can sometimes taste bland, these cookies have a tender, buttery crumb with a pleasant crunch and bright holiday flavor from orange zest, tart dried cranberries and crunchy pistachios.
Like classic shortbread, the base of this recipe uses just three key ingredients: butter, sugar and flour. For the best texture and flavor use real, unsalted butter—no substitutes. Because butter adds richness, the recipe uses a modest amount of sugar so the cookies aren’t overly sweet. Measure flour carefully: whisk it, spoon it into a dry measuring cup and level it off, or weigh it for the most accurate result (weights are included in the recipe).
Too much flour makes shortbread dry and dense; too little and the cookies may spread or fall apart. To brighten the flavor we add freshly grated orange zest, chopped dried cranberries and chopped pistachios. Chop the cranberries and pistachios fairly small so the dough holds together and slices cleanly.
This is a slice-and-bake recipe, which makes it convenient for planning ahead. The dough can be refrigerated for up to 4 days or frozen for up to 2 months. Divide the dough in two and form each portion into a tight, dense log about 1 to 1.5 inches in diameter. Wrap each log in wax paper or parchment and chill for at least 4 hours so the logs firm up and slice neatly.
When you’re ready to bake, unwrap a chilled log and slice the dough into rounds about 1/4 inch thick. Arrange the slices on a lined baking sheet and bake until the edges just begin to turn golden and the tops are set.
The finished cookies are buttery, lightly sweet, and full of festive flavor. For an extra touch, dip half of each cookie in melted white chocolate and let it set.
Note: The recipe was updated on December 1, 2023 to improve dough texture after reader feedback that it could be too dry.
Cranberry Pistachio Shortbread
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar*
- 2 cups all-purpose flour (250 g)
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 3/4 cup dried cranberries, chopped
- 3/4 cup unsalted pistachios, chopped (shelled, skins removed)
Instructions
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy.
- On low speed, mix in the flour, salt and orange zest until just combined. The dough will be thick.
- Fold in the chopped cranberries and pistachios.
- Place a sheet of parchment or wax paper on the counter. Divide the dough in half and form each portion into a tight log about 1 to 1½ inches (2–3 cm) in diameter. Pack the dough tightly as you shape the logs. Wrap each log and twist the ends.
- Chill the logs in the refrigerator for at least 4 hours or up to 3 days. For longer storage, freeze the wrapped logs for up to 2 months; thaw overnight in the fridge before slicing.
- When ready to bake, preheat the oven to 325°F (165°C) and line baking sheets with parchment or silicone mats.
- Unwrap one log at a time and slice into rounds about 1/4–1/3 inch (≈0.5 cm) thick.
- Place cookies about 2 inches apart on the prepared sheets and bake 14–17 minutes, until tops are set and the edges begin to lightly brown. Cool on a wire rack.
Notes
- Recipe updated December 1, 2023 to improve dough texture after reader feedback.
- Shortbread is intentionally not very sweet—adjust sugar sparingly if desired.
- Measure flour accurately: whisk the flour, spoon it into the measuring cup and level, or use a kitchen scale.
- Use shelled pistachios with skins removed for best appearance and texture.
- Store chilled logs in the fridge up to 3 days or frozen up to 2 months. Thaw frozen logs in the fridge overnight before slicing; do not thaw at room temperature.
- Baked cookies keep in an airtight container at room temperature for up to 5 days or they can be frozen for up to 2 months.
- Nutrition values are estimates per cookie, based on 36 cookies.
Nutrition
Per cookie (estimate): Calories: 106 kcal, Carbohydrates: 11 g, Protein: 1 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 14 mg, Sodium: 17 mg, Potassium: 37 mg, Fiber: 1 g, Sugar: 4 g.