Cranberry pistachio shortbread cookie recipe is the one I reach for when I want a buttery, festive cookie that looks gorgeous on a holiday tray without a lot of fuss. I start with a classic, four‑ingredient shortbread base, then fold in tart cranberries and crunchy pistachios so every slice bakes up with red‑and‑green flecks and a melt‑in‑your‑mouth crumb. When I bake a batch, the whole kitchen smells like butter and vanilla, and the cookies disappear faster than any decorated sugar cookie on the plate.
I love how this recipe works for both relaxed afternoon baking and serious holiday prep. The dough is slice‑and‑bake, so I can mix it on a quiet evening, chill or freeze the logs, and then bake off fresh cookies whenever I need them. Whether I’m boxing them up as edible gifts, bringing them to a cookie exchange, or just sneaking one with coffee, these shortbread rounds feel elegant but totally doable for any home baker.
Why You’ll Love This Recipe
- It uses simple pantry ingredients.
- The slice‑and‑bake dough is perfect for make‑ahead baking.
- The cranberry pistachio combo gives beautiful color and texture without any decorating.
- The crumb is tender and buttery, just like a classic shortbread cookie.
- The recipe scales easily for big holiday batches or smaller, everyday bakes.
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