Ingredients You’ll Need
Base Dough
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
Mix‑Ins & Enhancers
- 3/4 cup dried cranberries (chopped if large)
- 3/4 cup shelled pistachios, roughly chopped
- 1/4 teaspoon fine salt
- 2–3 tablespoons coarse or sanding sugar for rolling the edges (optional, but highly recommended)
Optional Flavor Boosts
- 1/2 teaspoon almond extract for a bakery‑style flavor twist
- Zest of 1 small orange for a citrusy holiday note
I like to measure the flour by spooning it into the cup and leveling it off so the crumb stays tender and not dry. Softened butter is key here; when it’s at cool room temperature, it creams smoothly with the powdered sugar and sets the base for that delicate shortbread texture.
Step‑by‑Step Instructions
Make the Dough
- Cream the butter and sugar
I add the softened unsalted butter and powdered sugar to a large mixing bowl and beat them together with a hand mixer until the mixture is smooth, creamy, and slightly lighter in color. This usually takes about 2–3 minutes on medium speed, and I scrape down the bowl once or twice so there are no streaks of butter. - Add vanilla and any optional extract
Next, I beat in the vanilla extract (and almond extract, if I’m using it) until it’s fully incorporated. At this point the mixture smells like vanilla frosting, and that’s exactly what I want. - Add flour and salt
I sprinkle the all‑purpose flour and fine salt over the butter mixture and mix on low speed just until the dough starts to come together. The dough will look soft and a bit crumbly, but when I pinch some between my fingers, it should hold together easily. I stop mixing as soon as that happens so the shortbread doesn’t get tough. - Fold in cranberries and pistachios
With a spatula or clean hands, I gently fold in the dried cranberries and chopped pistachios until they’re evenly distributed. If the dough seems very crumbly, I squeeze and press it together a bit in the bowl; the warmth of my hands helps it form a smooth mass.
Shape and Chill
- Divide and form logs
I divide the dough into two equal portions and place each portion on a sheet of plastic wrap or parchment. Using my hands, I shape each one into a log about 2 inches in diameter, rolling it gently on the counter to smooth the sides. - Wrap and chill
I wrap each log tightly, twisting the ends of the plastic wrap like a candy wrapper to compact the dough. Then I chill the logs in the refrigerator for at least 2 hours, or until they’re very firm. When I’m planning ahead, I often chill them overnight or freeze them for later; this recipe is very freezer‑friendly.
Slice and Bake
- Preheat the oven
When I’m ready to bake, I preheat the oven to 325°F (165°C) and line one or two baking sheets with parchment paper. A slightly lower temperature helps the cookies bake through without over‑browning. - Roll logs in sugar (optional)
For a sparkly edge, I let the chilled logs sit at room temperature for a few minutes until the outside is just tacky, then roll them in coarse or sanding sugar. This gives each cookie a pretty, crunchy rim once baked. - Slice the dough
Using a sharp knife, I slice each log into rounds about 1/4 to 1/3 inch thick. If a slice crumbles at the edge, I just press it back into shape with my fingers. I place the slices on the prepared baking sheets, leaving a little space between them; they don’t spread much, but I like a bit of room for airflow. - Bake the cookies
I bake the cookies for 13–17 minutes, rotating the pan halfway through baking, until the edges are just turning light golden and the tops look set. The centers should not brown; shortbread is done when it’s dry and matte on top with just a hint of color on the edges. - Cool and set
I let the cookies cool on the baking sheet for about 5 minutes so they can firm up, then transfer them carefully to a wire rack to cool completely. As they cool, the crumb finishes setting into that perfect, tender shortbread texture.
Quick Visual Guide
- Cream butter + powdered sugar.
- Mix in vanilla and dry ingredients.
- Fold in cranberries and pistachios.
- Shape dough into logs and chill.
- Roll logs in coarse sugar, slice, and bake.
- Cool on racks and enjoy.
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