How to Make

Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.

Remove the chilled dough logs from the refrigerator and slice them into round cookies about 1/2 inch thick.

Place the cookie slices on the prepared baking tray, leaving a little space between each one.

Bake for 12–15 minutes until the edges become lightly golden.

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

 

Variations

Chocolate Drizzle

After the cookies cool, drizzle melted white or dark chocolate over the top for an elegant finish.

Citrus Flavor

Add 1 tablespoon of fresh orange zest to the dough to enhance the cranberry flavor.

Nut Alternatives

You can replace pistachios with chopped pecans, almonds, or walnuts for a different taste and texture.

 

 

Tips

Avoid overmixing the dough once the flour is added, as this can make the cookies dense instead of tender.

Use a sharp knife to slice the chilled dough logs to keep the cookie edges neat and clean.

If the dough log becomes flat while chilling, roll it occasionally to maintain a round shape.

 

Nutrition (Per Cookie)

Calories: about 120–140 kcal.

Carbohydrates: approximately 15 g.

Fat: around 7 g.

Sugar: about 6 g.

Protein: around 2 g.

 

Healthy Benefits

Dried cranberries contain antioxidants that help support the immune system.

Pistachios provide healthy fats, fiber, and important nutrients that promote heart health.

The balanced combination of fats and carbohydrates provides quick energy, making these cookies a satisfying snack.

Conclusion

Cranberry Pistachio Shortbread Cookies are a simple yet sophisticated dessert that looks impressive and tastes amazing. Their buttery texture combined with the sweetness of cranberries and the crunch of pistachios makes them perfect for holidays, tea time, or homemade gifts.