This is the highlight of my Christmas every year! Smells great too!


1 cup (2 sticks) unsalted butter, softened for that perfect crumbly texture
2/3 cup granulated sugar for sweetness
1/2 teaspoon vanilla extract for aroma
1/4 teaspoon salt to balance the flavors
2 cups all-purpose flour for the base
1/2 cup dried cranberries, chopped for a tart twist
1/2 cup shelled pistachios, chopped for a nutty crunch

1 tablespoon of orange zest (optional) for a citrusy lift

Preheat your oven to 350°F (175°C) and get a baking sheet ready with parchment paper.
Cream the softened butter and sugar in a large bowl until it’s light and fluffy.
Mix in the vanilla extract and salt.
Gradually add in the flour, beating until a cohesive dough forms.
Gently fold in the cranberries and pistachios, and orange zest if you’re using it.
On a floured surface, roll the dough to about 1/4 inch thickness.
Cut into your favorite shapes and place them on the baking sheet.
Bake for 10 to 12 minutes, until the edges start to turn golden.

Let the cookies cool a bit on the sheet before moving them to a wire rack to cool completely.
Serving Suggestion:
Once cooled, these Cranberry Pistachio Shortbread Cookies are ready to enchant your taste buds. Share them with loved ones or enjoy a quiet moment of holiday bliss with these buttery, festive treats.

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