Cranberry Pistachio Shortbread Cookies

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These Cranberry Pistachio Shortbread Cookies are the ultimate blend of festive elegance and melt-in-your-mouth indulgence. Each buttery square is packed with chewy cranberries and crunchy pistachios, then draped in a smooth white chocolate glaze that adds the perfect finishing touch. They look like jewels in cookie form and taste like holiday magic.

Whether you’re baking for a holiday cookie exchange or just want a sweet treat with your afternoon tea, these shortbread bars are simple yet luxurious. They keep well, slice beautifully, and offer a perfect balance of tart, sweet, and nutty in every bite.

What Makes Cranberry Pistachio Shortbread So Special?

The shortbread base offers a buttery, tender texture that contrasts beautifully with the chew of cranberries and the crunch of pistachios. White chocolate on top elevates them into dessert territory, making them as gift-worthy as they are snackable. Unlike traditional round cookies, these are baked as bars—easier, less messy, and absolutely stunning.

Ingredients for the Cranberry Pistachio Shortbread Cookies

• Unsalted Butter: The star of any shortbread. Provides richness and that signature melt-in-your-mouth texture.
• Powdered Sugar: Adds a smooth, melt-away sweetness that helps the shortbread stay tender.
• Vanilla Extract: Rounds out the flavor with warm, sweet notes.
• All-Purpose Flour: The base structure of the cookie.
• Salt: A pinch enhances the buttery flavor.
• Dried Cranberries: Provide tart bursts of flavor and festive color.
• Shelled Pistachios: Add crunch, flavor, and a beautiful green contrast.
• White Chocolate Chips or Melting Wafers: For the glaze that sets perfectly and adds a creamy sweetness.

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How To Make the Cranberry Pistachio Shortbread Cookies

Step 1: Cream the Butter and Sugar

Beat unsalted butter and powdered sugar together until light and fluffy. This step is key to achieving a tender crumb.

Step 2: Add Vanilla and Dry Ingredients

Mix in the vanilla extract, then gradually blend in all-purpose flour and a pinch of salt until a soft dough forms.

Step 3: Fold in Cranberries and Pistachios

Gently stir in the dried cranberries and chopped pistachios. Make sure they’re evenly distributed throughout the dough.

Step 4: Press and Bake

Press the dough evenly into a parchment-lined baking pan. Bake at 325°F (165°C) for about 30-35 minutes, or until the edges are just turning golden.

Step 5: Cool and Glaze

Once baked and cooled, melt white chocolate and drizzle generously over the top. Sprinkle with extra pistachios if you like.

Step 6: Slice and Serve

Once the glaze sets, slice into squares or bars. Perfect for gifting, plating, or sneaking from the kitchen late at night.

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How to Serve and Store These Cookies

Serve them at room temperature with a cup of tea, coffee, or as part of a dessert spread. These bars also make excellent gifts when packaged in a cute tin or clear bag with ribbon.

To store, keep them in an airtight container at room temperature for up to one week. For longer storage, freeze the unglazed bars for up to 3 months, then thaw and glaze when ready to enjoy.

What to Serve With Cranberry Pistachio Shortbread Cookies?

A Cup of Spiced Chai Latte

The warming spices in chai pair beautifully with the nutty-sweet profile of these cookies.

Dark Chocolate Mousse

For a rich and decadent contrast.

Fruit and Cheese Board

Balance the sweetness with creamy cheeses and fresh fruits.

Sparkling Wine or Prosecco

Perfect for celebrations or dessert pairings.

Cranberry Orange Punch

To echo the cranberry notes in the cookies.

Vanilla Bean Ice Cream

Serve crumbled cookie bars over scoops for an easy sundae.

Pistachio Latte

Double down on that nutty flavor with a cozy beverage companion.

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Want More Cookie Ideas with a Twist?

If these Cranberry Pistachio Shortbread Cookies won your heart, you might fall for these too:

• Pistachio Cookies Recipe for a soft and chewy nutty classic.
• Strawberry Cheesecake Cookies with a fruity tang and creamy center.
• Brown Sugar Pop Tart Cookies for a nostalgic breakfast twist.
• Double Chocolate Chip Cookies if you want to go full chocolate.
• Snowball Cookies for another melt-in-your-mouth holiday classic.

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And let me know in the comments how yours turned out. Did you glaze them with white chocolate or skip it? Add extra cranberries? I’m all ears!

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