When making shortbread, what must you not do?

Never overmix the dough or handle it too much. Overworking develops gluten, which makes shortbread tough instead of tender.

What is a fun fact about shortbread?

Traditional shortbread originated in Scotland and was once reserved for special occasions like Christmas and weddings.

What is the secret to making good shortbread?

High-quality butter and precise measuring are key. Also, chilling the dough ensures clean edges and that signature crumbly bite.

What is the 3:2:1 rule for shortbread?

It’s the perfect ratio: three parts flour, two parts butter, and one part sugar. It’s the foundation for that ideal texture and flavor.

Shortbread Cookies Recipe | Festive & Buttery

Name: Cranberry Pistachio Shortbread Cookies Recipe (Christmas Dessert Recipe)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3-1/2 oz (100g) unsalted raw pistachios, toasted; 3 oz (85g) dried cranberries; 4 oz (112g) granulated sugar; 8 oz (227g) unsalted butter, room temperature; 3/4 tsp kosher salt; 12 oz (340g) all-purpose flour, sifted

Description

Buttery Shortbread Cookies Recipe studded with tart cranberries and toasty pistachios. Festive colors, melt-in-your-mouth crumb, and simple steps—perfect for Christmas gifting and dessert trays.

Ingredients

Scale

3–1/2 oz (100g) unsalted raw pistachios, toasted

3 oz (85g) dried cranberries

4 oz (112g) granulated sugar

8 oz (227g) unsalted butter, room temperature

3/4 tsp kosher salt

12 oz (340g) all-purpose flour, sifted

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Instructions

1. Toast pistachios at 350°F for 10 minutes, then chop and set aside.

2. Chop cranberries in a food processor or by hand until fine.

3. Mix butter, sugar, and salt in a stand mixer until smooth.

4. Add flour and mix on low until combined; dough will be crumbly.

5. Increase speed until dough forms.

6. Add pistachios and cranberries and mix until incorporated.

7. Turn dough onto a lightly floured surface, shape into a rectangle, and roll to 1/2-inch thickness.

8. Cut into 2-inch rounds and place on a parchment-lined baking sheet.

9. Prick centers with a fork and chill for at least 20 minutes.

10. Preheat oven to 300°F and bake 25–30 minutes until set with lightly browned bottoms.

11. Cool on pan 5 minutes before transferring to a rack.

Notes

Weighing ingredients is essential for accuracy and best results.

Use high-quality butter to ensure a good texture and flavor.

Chilling the dough helps cookies maintain shape.

Pricking the cookies allows even baking.

Older dried cranberries may harden and be harder to chop or distribute evenly.

Makes about 24 cookies; dough can be shaped into a log, chilled, and sliced for baking.

Cookies are pale with slightly browned bottoms when fully baked.

Flavor is buttery with tart-sweet cranberry and nutty pistachio.

Cookies improve in flavor after a couple of days of storage.

Store in an airtight container up to 1 week; freeze unbaked cookies up to 2 months; rest frozen cookies 20 minutes before baking.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Christmas Dessert Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 177
Sugar: 8g
Sodium: 74mg
Fat: 10g
Saturated Fat: 5g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg