These buttery, festive shortbread cookies are studded with tart dried cranberries and crunchy green pistachios. With an easy slice-and-bake dough log that can be made ahead of time, they are a tender, melt-in-your-mouth treat perfect for holiday cookie swaps or afternoon tea.
Ingredients & Equipment
| Category | Ingredient / Item | Quantity |
| Dairy | Unsalted butter (softened to room temperature) | 1 cup (2 sticks / 226 g) |
| Sweetener | Granulated or powdered sugar | 1/2 cup to 3/4 cup |
| Baking | All-purpose flour | 2 cups (250 g) |
| Baking | Salt | 1/4 tsp |
| Flavoring | Vanilla extract | 1 tsp |
| Flavoring | Fresh orange zest (optional) | 1 tbsp |
| Add-ins | Dried cranberries (roughly chopped) | 1/2 cup to 3/4 cup |
| Add-ins | Shelled pistachios (roughly chopped) | 1/2 cup to 3/4 cup |
| Equipment | Plastic wrap or parchment paper | 1 roll |
| Equipment | Sharp chef’s knife | 1 |
Preparation & Baking
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
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