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    Home » Recipes » Desserts » Cookies » Dried Cranberry Shortbread Cookies with Pistachios

    Dried Cranberry Shortbread Cookies with Pistachios

    Published: Apr 5, 2014 · Modified: Sep 10, 2022 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 6 votes

    Disclaimer: This post may contain affiliate links.

    Two slice and bake shortbread cookies

    Cranberry shortbread cookies with pistachios start with a buttery melt-in-your-mouth shortbread that you can’t resist. Add some rich pistachios and grab a cup of coffee or tea and enjoy these scrumptious treats.

    Two cranberry shortbread cookies next to some dried cranberries,

    Cranberry Shortbread Cookies

    Who doesn’t love a buttery shortbread cookie, but these are even better than a traditional shortbread. Filled with dried cranberries and rich pistachios, you get a wonderful blend of flavors in each bite.

    Not too sweet, so they go perfectly with a cup of tea or coffee for a mid-morning pick me up.  Since they’re so colorful, keep them in mind for the Christmas holidays, but don’t wait that long to try these easy slice and bake cookies.

    Around the holidays, I like to keep some pistachio cranberry cookies in the freezer to bring for a hostess gift or to a special teacher. If you’re looking for a unique cookie for your cookie exchange, these are always a winner.

    Cookies and treats on a serving platter.

    Why you’ll love them

    • Buttery texture
    • Make ahead and bake as many as you want
    • Festive colors
    • Not too sweet
    • A great idea for a cookie exchange

    What you’ll need

    • Dried cranberries – for a sweet and tart flavor burst, you could also use dried cherries or blueberries
    • Pistachios – if you can find unsalted use those, if not use salted and eliminate the salt in the recipe.
    • Butter – don’t substitute, you need it for that rich flavor.
    • Pantry staples – flour, sugar, vanilla

    Pro tip: These pistachio shortbread cookies are easy to make with just a few ingredients but they need to be refrigerated so plan ahead.

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      How do you make Cranberry Shortbread Cookies

      Step 1:

      Cream butter and sugar and add vanilla salt and flour, it’s so easy.

      Step 2:

      Add dried cranberries and roasted unsalted pistachios and form into a log the size that you want your cookies.  If you can’t find unsalted pistachios, you can use lightly salted, just leave out the salt in the dough. I like the Trader Joe’s brand.

      A roll of shortbread dough with three slices.

      Step 3:

      Refrigerate for at least 2 hours then slice and bake.

      Once sliced, they won’t change shape, so make sure the diameter of the log is the size of the cookie you want before you refrigerate it.  Then slice it to the thickness you want the cookies to be, they will look exactly the same before and after they’re cooked, just slightly browned.

      Two baked shortbread cookies.

      What can you do if the dough breaks when you cut it?

      If the dough is breaking apart, let it warm up a little and try cutting it again. Use a very sharp knife, I prefer a serrated knife because of the nuts and cranberries.

      What to serve with shortbread cookies

      • Of course shortbread cookies are great with tea, coffee or a glass of milk.
      • Since they’re not overly sweet, it’s a nice addition to a potluck.
      • They’re a great choice for a cookie exchange.
      • Keep some in the freezer to give as a hostess gift.

      They’re also a nice accompaniment to a piece of lemon chess pie.

      A piece of lemon chess pie with a pistachio shortbread cookie
      Lemon Chess Pie with a Cranberry Shortbread Cookie

      You can freeze the dough just let it thaw before cutting, or freeze after they’ve baked so that you can grab one for an afternoon snack.  Since they’re not too crumbly you can also mail these to friends or family.


      FAQs and tips

      How can you cut a slice and bake cookie?

      Since these slice and bake cookies have nuts and cranberries, use a serrated knife.

      Do you have to refrigerate shortbread cookies before baking?

      You need to refrigerate buttery shortbread dough before slicing. This helps you have pretty slices but also gives them the distinct shortbread texture.

      Can you freeze cranberry shortbread cookie dough?

      Just wrap the logs of dough in two layers of plastic wrap and freeze for several months. You’ll need to let them thaw before cutting or they will break into pieces.

      If you love shortbread, here’s some amazing recipes you’ll want to try

      • A platter of orange rosemary shortbread cookies
        Orange Rosemary Shortbread Cookies
      • Chocolate shortbread with a glass of milk.
        Chocolate Chip Shortbread Cookies
      • Honey shortbread bites on a platter
        Honey Shortbread Bites
      • A platter of Strawberry Shortbread Bars
        Strawberry Shortbread Bars

      More holiday cookies

      • Eggnog cookies
      • Cherry crinkle cookies
      • Peanut Butter sandwich cookies
      • Sprinkle cookies
      • Chocolate cookies
      • Pumpkin cookies
      Pistachio and cranberry shortbread cookies on a black background.

      Cranberry Shortbread Cookies

      Author: Barbara Curry
      Cranberry shortbread cookies with pistachios start with a buttery melt-in-your-mouth shortbread that you can't resist. Add some rich pistachios and grab a cup of coffee or tea and enjoy these scrumptious treats.
       
      5 from 6 votes
      Print Pin
      PREP: 2 hours 20 minutes
      COOK: 16 minutes
      Servings: 48

      Ingredients
       

      • 1 cup butter room temp
      • ⅔ cup sugar
      • 2 ⅓ cups flour
      • 1 teaspoon salt
      • 1 teaspoon vanilla
      • 1 ¼ cups dried cranberries
      • 1 cup unsalted pistachios slightly toasted
      Prevent your screen from going dark

      Instructions
       

      • In an electric mixer, beat the butter and sugar together on medium speed until very smooth and creamy, about 5 minutes. Add vanilla, then reduce speed to low. Add dry ingredients and mix until just combined. Fold in pistachios and cranberries.
      • Divide in two and form each half into a log 2 inches in diameter. Cover with plastic wrap and refrigerate for 2 hours.
      • Preheat oven to 350º and line baking sheets with parchment paper.
      • Slice to desired depth, ¼ to ½ inch thick and place on prepared pans. They will not change shapes while cooking. Bake for 16-20 minutes until the edges begin to brown.
      Barbara’s Tips + Notes
      • The dough can be frozen until ready to make. Just thaw before slicing. 
      • Use a serrated knife to slice.
      • If the dough breaks apart when slicing, let it warm up.
      • You can use salted pistachios, just leave out the added salt.
      • Shape the logs into the size that you want, they will not change shape when baked.

      Nutrition

      Serving: 1serving | Calories: 91kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 83mg | Potassium: 35mg | Fiber: 1g | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Comments

      1. Lori says

        December 09, 2020 at 8:26 pm

        5 stars
        I made 20 dozen of these! They’re that good! I also switched up the ingredients & substituted walnuts for pistachios after I ran out & then even just made some with just pecans! Love this dough ! I just wish I could make them rounder!

        Reply
        • Barbara Curry says

          December 10, 2020 at 9:19 pm

          20 dozen is a lot of cookies! Hope you didn’t give them all away.

          Reply
        • Mary says

          December 14, 2020 at 12:23 pm

          You can make them round just keep paper towel roll slice in half and put the dough in there and it will be round

          Reply
          • Barbara Curry says

            December 19, 2020 at 1:31 pm

            I never thought of putting the dough in a paper towel roll. Will definitely try that next time, thanks!

      2. Jess says

        December 12, 2020 at 8:06 pm

        I made these for a wedding cookie table and they were the most talked about cookie! I want to make them for a cookie exchange but the other participants are all gluten free. Any idea if you think they would still be good if I used GF flour. I don’t cook often with it so I’m not sure.

        Reply
        • Barbara Curry says

          December 13, 2020 at 7:24 am

          I’ve used Bob’s Red Mill 1-to-1 gluten free baking flour for biscuits and found it to be a great alternative. Check out Megan’s gluten-free blog, she may have some tips.

          Reply
      3. Sandra Young says

        December 16, 2020 at 6:30 pm

        Way too dry. I had to add more butter and flour
        Too much nuts and fruit to hold them together
        A real disappointment

        Reply
        • Barbara Curry says

          December 19, 2020 at 1:29 pm

          Sorry this didn’t turn out for you. The dough is drier than a cookie dough but the room temperature butter should hold it all together.

          Reply
      4. Stephanie Y says

        December 20, 2020 at 3:27 am

        5 stars
        This is a DELICIOUS and easy recipe! When in the kitchen, I’m out of my element BUT I have to say, I’m really proud with how these turned out. Excited to share the goodness with my family and friends 🙂

        Reply
        • Barbara Curry says

          December 20, 2020 at 6:59 am

          Stephanie, so glad you liked these. Share a picture on instagram and tag me, I’ld love to see your creation.

          Reply
      5. Nichole says

        December 17, 2022 at 4:54 pm

        Wondering if I could add some orange zest. What do you think?

        Reply
        • Barbara Curry says

          December 20, 2022 at 8:45 pm

          I think it sounds great.

          Reply

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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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