Buttery, crumbly, and lightly sweet—these festive cookies are packed with tart cranberries and crunchy pistachios. Perfect for tea time, gifting, or holidays!
🛒 Ingredients (Makes ~20–24 cookies)
- 1 cup (225g) unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries, chopped
- ½ cup pistachios, roughly chopped
👩🍳 Instructions
- Cream Butter & Sugar
Beat butter and powdered sugar until light and fluffy. - Add Vanilla
Mix in vanilla extract. - Mix Dry Ingredients
Add flour and salt; mix until dough forms. - Add Cranberries & Pistachios
Fold them in evenly. - Shape Dough
Form into a log (or two smaller logs), wrap in plastic, and chill for 1–2 hours. - Slice & Bake
Preheat oven to 180°C (350°F). Slice into rounds and place on a lined tray. - Bake
Bake for 12–15 minutes until edges are lightly golden. - Cool & Serve
Let cool completely—they firm up as they cool.
🍽️ Serving Ideas
- With tea or coffee ☕
- Dust with powdered sugar for a bakery look
- Dip half in melted chocolate for extra indulgence
- Pack in gift boxes for holidays 🎁
💡 Tips
- Chill dough well for clean slices
- Don’t overbake—shortbread should stay pale
- Use roasted pistachios for deeper flavor
- Add orange zest for a citrusy twist
❓ FAQs
Q1: Can I use fresh cranberries?
No, dried cranberries work best—fresh ones add too much moisture.
Q2: Why is my dough crumbly?
That’s normal! Press it together gently—it will hold when shaped.
Q3: Can I freeze the dough?
Yes! Freeze the log for up to 2 months and slice when needed.
Q4: Can I make them gluten-free?
Yes, use a good 1:1 gluten-free flour blend.
⚖️ Weight Watchers (WW) Points (Estimated)
Full Batch: ~60–68 points
Per Cookie:
- (24 cookies): 2–3 points each
- (20 cookies): 3–4 points each
💡 Lower WW Points
- Use light butter or reduce butter slightly
- Cut smaller cookies
- Replace some butter with unsweetened applesauce (texture will be softer)