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Bright, buttery shortbread with a festive crunch

Cranberry Pistachio Shortbread is a crisp, melt-in-your-mouth cookie that layers rich butter, tangy dried cranberries and earthy pistachios with a pop of fresh orange zest — perfect for gifting or a holiday cookie tray. A practical tip: chilling the dough in a tight log makes uniform slicing easy and keeps the cookies from spreading during baking. For another cranberry-forward holiday appetizer idea, try the savory-sweet twist in Christmas cranberry meatballs.

What makes these cookies worth baking

These shortbread rounds balance simple technique with show-stopping flavor: minimal hands-on mixing, make-ahead logs for stress-free baking, and crunchy texture from chopped pistachios. The dough is forgiving — if it seems dry, a few seconds of gentle kneading or a touch of milk will bring it together — and the cookies slice neatly for gifting or party platters. If you love pistachio-forward treats, you might enjoy the nutty sweetness of green pistachio muffins as well.

Little things to love about these shortbread rounds

Celebration-ready highlights

Buttery, tender crumb with a bright citrus note
Chewy bursts of dried cranberry contrast with crunchy pistachio bits
Easy to make ahead: chill or freeze the logs for later baking
Elegant slices that look great on dessert boards

Quick look at how the recipe comes together

Start by creaming butter and sugar, fold in dry ingredients and orange zest, then stir in the mix-ins. Shape the cookie dough into two tight logs wrapped in parchment, chill until firm, slice thin, and bake until the edges begin to color. For a citrus-forward variant, swap some zest for a splash of orange extract to intensify the aroma. The orange-cranberry flavor profile also features in savory dishes like cranberry orange chicken.

Smart prep moves before you bake

Soften butter to room temperature but not melting — it should dent with a finger.
Chop nuts and cranberries evenly so slices hold together and look uniform.
Line a work surface with parchment to roll logs without sticking.
Chill thoroughly; thin slices bake more consistently than a warm, soft log.

Ingredients

1 cup unsalted butter (softened), 3/4 cup powdered sugar*, 2 cups all-purpose flour* (AKA plain flour – 250 grams), 1/4 teaspoon salt, 1 tablespoon orange zest, 3/4 cup dried cranberries (chopped), 3/4 cup unsalted pistachios* (chopped)

If you want another cranberry pinwheel-style treat to serve alongside these cookies, the festive spiral of Christmas cranberry pinwheels pairs beautifully on a holiday tray.

Notes on the main ingredients

Butter: Use unsalted and adjust added salt if using salted butter. Quality butter gives the best shortbread flavor.
Powdered sugar: Makes the dough smooth; if you only have granulated sugar expect a slightly coarser texture.
Flour: The recipe uses 2 cups (250 g) all-purpose; spoon and level for accuracy.
Dried cranberries: Chop to avoid large holes in slices; sweetened dried cranberries are typical.
Pistachios: Use shelled, unsalted pistachios and chop coarsely for texture.
Orange zest: Fresh zest is brighter than extract; avoid the bitter white pith.

Step-by-step method in plain language

In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy.
With the mixer running on low, add the flour, salt and orange zest; mix only until the dry ingredients are just incorporated — the dough will be stiff.
Fold in the chopped dried cranberries and chopped pistachios using a spatula so the mix-ins are evenly distributed.
Lay a sheet of parchment or wax paper on the counter. Divide the dough into two even portions. Place one half on the paper and shape it into a compact log about 1 to 1 1/2 inches (2–3 cm) in diameter. Wrap the log tightly in the paper and twist the ends; press firmly to pack the dough.
Repeat with the remaining dough so you have two logs wrapped and sealed.
Refrigerate the logs for at least 4 hours or up to 3 days; for longer storage, place the logs in a freezer-safe container and freeze for up to 2 months. Thaw frozen logs overnight in the refrigerator before slicing.
When ready to bake, preheat your oven to 325F (16FC) and line cookie sheets with parchment or silicone mats.
Working with one log at a time, unwrap and slice it into rounds about 1/4 to 1/3 inch thick (roughly 0.5 cm). Arrange the cookies about 2 inches apart on the prepared sheets.
Bake for 14–17 minutes, until the tops look set and the outer edges begin to take on a light golden brown hue. Remove to a rack to cool.

Timing and what to look for while baking

Chill: minimum 4 hours for best slicing, overnight ideal.
Slice thickness: ~1/4–1/3 inch yields 14–17 minute bake time.
Visual cues: tops should be matte and set; edges just starting to golden — avoid deep browning to keep shortbread tender.

How to serve these cookies

Serve these shortbread rounds on cookie platters, with coffee or tea, or packed into tins as gifts — they’re elegant and transportable. For a themed platter, pair with other cranberry bites like the cranberry cream cheese pinwheels for a mix of textures and sweet-tart notes.

Serving idea bullets

Arrange on a holiday cookie board with chocolate-dipped biscotti and spiced nuts
Pack in cellophane with ribbon for neighbor gifts
Serve alongside mulled wine or hot chocolate for winter gatherings

Storing and keeping them fresh

Store cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies in a sealed bag for up to 2 months. If cookies soften, re-crisp them in a 325°F oven for 3–5 minutes.

Quick storage reminders

Layer with parchment to prevent sticking
Room-temp storage keeps texture; refrigeration can dry them out
Freeze unbaked logs for longer storage, then thaw in fridge before slicing

Tools and techniques that help

Use a stand mixer or hand mixer for the creaming step, a sharp serrated knife for neat slices, and parchment for easy rolling. For even slices, chill the log until firm and use a ruler or visual guide on the parchment.

Handy shortcuts and pro tips

Press the logs firmly when wrapping to minimize air pockets
If dough cracks while slicing, chill briefly to firm it up
Use a food processor to pulse nuts and cranberries if short on prep time

Flavor and dietary variations to try

Swap pistachios for toasted almonds or walnuts, or use orange-lime zest for a citrus twist. For a lower-sugar option, reduce powdered sugar slightly and increase zest for brightness. To make them gluten-free, sub 1:1 with a reliable gluten-free flour blend (texture will differ).

Easy swaps for special diets

Nuts: pistachios → almonds or pecans
Gluten-free: use 1:1 gluten-free flour blend (expect crumblier texture)
Less sweet: reduce powdered sugar by up to 2 tablespoons

Estimated nutrition per cookie (approximate)

Serving size: 1 cookie (recipe yields about 36 cookies)
Calories: ~105 kcal
Protein: ~1 g
Fat: ~6 g
Carbohydrates: ~11 g

Nutrition adjustment notes

Exact values depend on yield; slicing thicker gives fewer, higher-calorie cookies.
Use reduced-fat substitutes or less sugar to lower calories, but expect texture changes.
Adding more nuts increases calories and protein; swapping to whole-grain flour raises fiber.

Common questions answered

Q: Can I make the dough entirely by hand?
A: Yes — beat the butter and sugar with a sturdy wooden spoon until fluffy, then stir in dry ingredients and mix-ins until combined.

Q: How thin should I slice the logs for crisp cookies?
A: Aim for about 1/4–1/3 inch thick; thinner slices will bake faster and be crisper, thicker slices will be more tender.

Q: My cookies spread too much — what went wrong?
A: Likely the logs were too warm before slicing or the butter was too soft; chill the logs well and use firm, not melted, butter.

Q: Can I freeze baked cookies?
A: Yes — freeze cooled baked cookies in a single layer in a sealed container for up to 2 months.

Give this recipe a try

These Cranberry Pistachio Shortbread rounds are an easy, elegant addition to any holiday baking list — they’re simple to assemble, make-ahead friendly, and loved for their buttery bite and festive colors. If you enjoy making themed trays, consider pairing them with more cranberry favorites and enjoy the compliments from friends and family.