Go Back
Round cranberry orange pistachio shortbread cookies with red dried cranberries and green pistachio pieces arranged on a holiday cookie tray.

Cranberry Orange Pistachio Shortbread Cookies

Buttery slice-and-bake shortbread cookies filled with dried cranberries, fresh orange zest, and crunchy pistachios. A beautiful make-ahead Christmas cookie.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh orange zest about 1 large orange
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup dried cranberries roughly chopped
  • ½ cup shelled pistachios roughly chopped

Method
 

  1. Beat the softened butter and powdered sugar on medium speed for about 2 minutes, until smooth and creamy.
  2. Add the vanilla extract and fresh orange zest. Mix until combined.
  3. Reduce the mixer speed to low and gradually add the flour and salt. Mix until the dough begins forming clumps.
  4. Add the chopped cranberries and pistachios. Mix briefly until evenly distributed.
  5. Turn the dough onto a clean work surface and gently bring it together.
  6. Divide the dough in half and shape each portion into a smooth log approximately 2 inches in diameter.
  7. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, until firm.
  8. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  9. Slice the chilled dough into approximately ⅓-inch-thick rounds.
  10. Arrange the slices about 1 inch apart on the prepared baking sheet.
  11. Bake for 12–14 minutes, until the edges are lightly golden.
  12. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Use softened, not melted, butter.
Chop the cranberries and pistachios for easier slicing.
Chill the dough for at least 2 hours.
Rotate the dough log a quarter turn after each slice to maintain its round shape.
Store baked cookies in an airtight container for up to 1 week.
Freeze tightly wrapped unbaked dough logs for up to 2 months.