WHY MAKE IT
A little comfort, a lot of flavor.
Slice-and-bake butter cookies flecked with tart cranberries and green pistachios. This guide breaks the recipe into practical steps, with a few details that help you get the texture and timing right.
Before you start
Chop the mix-ins small so the logs slice cleanly. If a slice breaks, press it back together before baking.
THE RECIPE
Cranberry Pistachio Shortbread
24 servings · 20 minutes preparation · 18 minutes cooking · 130 minutes cooling, chilling or resting
Ingredients
Step-by-step instructions
- Beat butter and powdered sugar until smooth, then mix in vanilla and orange zest.
- Stir in flour and salt just until a dough forms. Fold in cranberries and pistachios.
- Shape into two logs about 1½ inches wide. Wrap tightly and refrigerate for 2 hours until firm.
- Heat oven to 325°F (163°C). Slice into ½-inch rounds and arrange 1 inch apart on lined trays.
- Bake 14–18 minutes until edges are pale gold. Rest on the tray for 10 minutes, then transfer to a rack.
Kitchen notes
Chop the mix-ins small so the logs slice cleanly. If a slice breaks, press it back together before baking.
Storage & make-ahead
Allow 2 hours chilling beyond the active time. Store airtight up to 5 days or freeze unbaked dough up to 1 month.
An original recipe guide inspired by themes in our Pinterest research. Recipe has not been independently kitchen-tested. AI-generated image is illustrative; your finished dish may look different.
