Description
These buttery shortbread cookies are packed with tart dried cranberries and crunchy pistachios. A quick and easy recipe that comes together in under 45 minutes with no mixer required, perfect for holiday baking or a cozy treat any time.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, cold and cubed
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (140g) whole dried cranberries
- 1/2 cup (60g) shelled unsalted pistachios, roughly chopped
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 1/4 cup (30g) cornstarch, and 1/2 teaspoon salt until no lumps remain.
- Add 1 cup (226g) cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining, about 2-3 minutes.
- Stir in 3/4 cup (150g) granulated sugar until just combined. The dough will still look dry and crumbly.
- Add 1 teaspoon vanilla extract, 1 cup (140g) whole dried cranberries, and 1/2 cup (60g) roughly chopped pistachios. Use a spatula or your hands to bring the dough together. If too dry, add 1-2 teaspoons cold water. The dough should feel like damp sand.
- Turn the dough out onto a lightly floured surface. Gently knead 3-4 times until it comes together in a cohesive mass. Do not overwork.
- Shape the dough into a log about 12 inches long and 2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 minutes (or up to 3 days).
- Slice the chilled log into 1/4-inch thick rounds. Place on the prepared baking sheet, spacing about 1 inch apart.
- Bake for 12-14 minutes, rotating the pan halfway through. Edges should be just barely golden; tops will still look pale.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm, if desired.
Notes
Keep butter cold for best texture. Don’t skip the cornstarch—it makes the shortbread tender. Watch bake time carefully; cookies go from perfect to overdone quickly. For best results, bake a test cookie first. The flavors improve after a day or two.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7
- Sodium: 75
- Fat: 8
- Saturated Fat: 4.5
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
Keywords: shortbread cookies, cranberry pistachio cookies, Christmas cookies, easy cookie recipe, no mixer cookies, holiday baking