Cranberry Pistachio Shortbread Cookies 🍪🌿❤️

Buttery, crumbly shortbread cookies studded with tart cranberries and nutty pistachios—perfect for holidays, tea time, or gifting.

Ingredients 🛒

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 cups all-purpose flour
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup dried cranberries, chopped
• ½ cup pistachios, chopped

Instructions 👩‍🍳

1. Cream: Beat butter and sugar until light and fluffy. Add vanilla.
2. Mix: Stir in flour and salt until dough forms. Fold in cranberries and pistachios.
3. Shape: Divide dough into two logs. Wrap in plastic and chill for 1–2 hours.
4. Slice: Preheat oven to 180°C (350°F). Slice logs into ¼‑inch rounds.
5. Bake: Arrange on baking sheet. Bake 12–15 minutes until edges are golden.
6. Cool: Let cookies cool on wire rack. Enjoy or store in airtight container.

Tips 🌟

• Extra festive: Dip half of each cookie in melted white chocolate.
• Variation: Swap pistachios for almonds or pecans.
• Serving idea: Pair with tea, coffee, or gift in jars.

Details

• Prep Time: 20 minutes
• Chill Time: 1–2 hours
• Cook Time: 15 minutes
• Total Time: ~2 hours
• Yield: ~24 cookies

Caption & Engagement

Caption: “Cranberry Pistachio Shortbread—crumbly, buttery, and festive 🍪🌿✨”

• Comment prompt: “Would you dip them in chocolate or keep them plain?”
• Rotating closers: “Save for your holiday baking.” • “Tag a friend who loves cookies.” • “Simple steps, bold flavor.”