Yield
24–30 cookies
Preparation Time
- Prep: 15 minutes
- Chill: 1–2 hours
- Bake: 12–15 minutes
- Total: About 2 hours
Ingredients
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon salt
Mix-Ins
- ¾ cup dried cranberries, chopped
- ¾ cup shelled pistachios, roughly chopped
Optional Topping
- Coarse sugar for rolling dough logs
Instructions
Step 1: Make the Dough
- Beat butter until creamy.
- Add powdered sugar and mix until fluffy.
- Add vanilla and almond extract.
- Mix in flour and salt until a soft dough forms.
- Fold in cranberries and pistachios.
Step 2: Shape
- Divide dough into two portions.
- Roll each portion into a log about 2 inches thick.
- Wrap in plastic wrap.
- Refrigerate for at least 1 hour.
Step 3: Slice
- Preheat oven to 350°F (175°C).
- Slice logs into ¼-inch rounds.
- Place on parchment-lined baking sheets.
Step 4: Bake
- Bake 12–15 minutes.
- Edges should remain pale with slight golden color.
- Cool completely before serving.
Nut Information
Pistachios
Pistachios are nutrient-dense tree nuts containing:
Per 1 ounce (28 g)
| Nutrient | Amount |
|---|---|
| Calories | 160 |
| Protein | 6 g |
| Fat | 13 g |
| Carbohydrates | 8 g |
| Fiber | 3 g |
| Potassium | 290 mg |
Health Benefits
- High in protein
- Rich in antioxidants
- Good source of vitamin B6
- Contains heart-healthy fats
- Provides fiber for digestion
Cranberry Information
Dried Cranberries (1 oz)
| Nutrient | Amount |
|---|---|
| Calories | 95 |
| Carbs | 25 g |
| Fiber | 2 g |
| Sugar | 22 g |
Dried cranberries contribute most of the carbohydrates and sweetness in this recipe.
Low-Carb Version
If you want a lower-carb cookie:
Replace:
- Flour → 2 cups almond flour
- Powdered sugar → ⅓ cup powdered erythritol or monk fruit sweetener
- Dried cranberries → ¼ cup unsweetened dried cranberries
- Add 1 egg
Approximate Nutrition
Per cookie:
- Calories: 85–100
- Net carbs: 2–4 g
- Protein: 2–3 g
- Fat: 8 g
Still not zero-carb, but much lower in carbohydrates.
Storage
Counter
- 5–7 days in airtight container
Refrigerator
- Up to 2 weeks
Freezer
- Up to 3 months
Estimated Nutrition (Traditional Recipe)
Per Cookie (24 cookies)
| Nutrient | Amount |
|---|---|
| Calories | 135 |
| Protein | 2 g |
| Fat | 8 g |
| Carbs | 15 g |
| Sugar | 6 g |
| Fiber | 1 g |
Frequently Asked Questions (Q&A)
Q: Can I use fresh cranberries?
A: Yes, but chop them finely and expect a more tart flavor and softer texture.
Q: Can I use other nuts?
A: Yes. Good substitutes include:
- Almonds
- Pecans
- Walnuts
- Macadamia nuts
- Hazelnuts
Q: Why chill the dough?
A: Chilling prevents spreading and helps create clean slices.
Q: Can I freeze the dough?
A: Yes. Freeze dough logs for up to 3 months.
Q: Why are my cookies crumbly?
A: Shortbread naturally has a delicate texture. Overmeasuring flour can make them too dry.
Q: Can I make them gluten-free?
A: Yes. Use a gluten-free flour blend or almond flour.
Q: How do I make them softer?
A: Reduce baking time by 1–2 minutes and store in an airtight container.
Q: Are pistachios healthy?
A: Yes. Pistachios provide protein, fiber, healthy fats, antioxidants, and important minerals.
Q: What pairs well with these cookies?
A: Coffee, tea, hot chocolate, or a citrus glaze drizzled on top.
Pro Baker Tips
- Toast pistachios for 5–7 minutes before adding for extra flavor.
- Use high-quality butter for the richest shortbread texture.
- Chill dough thoroughly for perfect round slices.
- Add a little orange zest for a holiday-style flavor.
- Sprinkle a pinch of flaky sea salt on top after baking to enhance sweetness.