1. Cream the butter and sugar
In a large bowl or stand mixer, beat the softened butter and powdered sugar until light and creamy (1–2 minutes).
2. Add vanilla
Mix in the vanilla extract until combined.
3. Add the flour
Add the flour (and salt, if using) and mix on low speed until a crumbly dough forms.
4. Add cranberries & pistachios
Fold in the chopped dried cranberries and pistachios until evenly distributed.
5. Shape the dough
Form the dough into:
A log (for slice-and-bake cookies)
OR
A flat disk if you prefer rolling/cutting shapes.
Wrap tightly in plastic wrap.
6. Chill
Refrigerate for 2 hours (or freeze 30–40 min). Chilling prevents spreading and helps flavors meld.
7. Preheat oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
8. Slice or shape
If using a log: slice ¼-inch thick rounds.
If using a disk: roll out to ¼-inch and cut with a cookie cutter.
Optional: roll edges in coarse sugar for sparkle.
9. Bake
Bake 10–13 minutes, until edges are lightly golden.
Let cool on the tray for 5 minutes, then transfer to a rack.
Servings
Makes 20–24 cookies, depending on size.
Nutritional Info (per cookie, approx.)
Calories: 120
Fat: 8 g
Carbs: 12 g
Protein: 1.5 g
Sugar: 6 g
Fiber: 0.5 g
Recipe Notes
Shortbread dough is naturally crumbly—this is normal! Press it together firmly with your hands.
Chilling is essential for the best texture.
You can substitute:
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