Yield: About 30 cookies
Prep Time: 20 minutes (plus 30-60 minutes chilling)
Cook Time: 12-14 minutes per batch
Total Time: About 1.5 hours
Difficulty: Easy
Intensity: Low Effort, High Reward
Ingredients
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1 cup (226g) unsalted butter, at room temperature
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¾ cup (90g) powdered sugar (confectioners’ sugar)
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1 teaspoon pure vanilla extract
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¼ teaspoon almond extract (optional, but recommended)
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½ teaspoon fine sea salt
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2 cups (250g) all-purpose flour
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⅔ cup (80g) dried cranberries, roughly chopped
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⅔ cup (80g) shelled pistachios, roughly chopped (plus extra for garnish)
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Optional: Coarse sugar or additional powdered sugar for rolling/dusting.
Equipment
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Electric mixer (hand or stand) or a sturdy whisk
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Mixing bowls
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Plastic wrap or parchment paper
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Baking sheets
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Parchment paper or silicone baking mats
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Sharp knife
Step-by-Step Instructions
Step 1: Cream the Butter & Sugar
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 1 minute until smooth and creamy. Add the powdered sugar and beat on low speed until just combined, then increase to medium-high and beat for 2-3 minutes. The mixture should become very pale and fluffy. Scrape down the sides of the bowl. Beat in the vanilla extract, almond extract (if using), and salt until fully incorporated.
Chef’s Tip: Properly creaming the butter and sugar is the key to the perfect shortbread texture. Don’t rush this step!
Step 2: Combine Dry Ingredients & Mix-Ins
With the mixer on the lowest speed, gradually add the flour. Mix just until the flour is absorbed and a soft dough begins to form—it will look a bit crumbly at first. Before the dough fully comes together, add the chopped dried cranberries and pistachios. Continue mixing on low until the dough pulls together into a cohesive ball and the mix-ins are evenly distributed. Be careful not to overmix.
Step 3: Shape & Chill
Turn the dough out onto a clean surface. With your hands, shape it into a log about 2 inches (5 cm) in diameter. For perfectly round cookies, roll the log inside a parchment paper or plastic wrap, twisting the ends to seal tightly. For a more rustic look, you can simply shape it and leave it unwrapped.
Chill the log for at least 30 minutes, and up to 2 hours, in the refrigerator. If chilling longer, wrap it securely in plastic wrap. Chilling is non-negotiable—it firms up the butter, preventing the cookies from spreading too much and ensuring they hold their beautiful shape.
Step 4: Slice & Bake
Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats.
Remove the chilled dough log from the refrigerator. If you opted for the sugar roll, sprinkle some coarse sugar on a piece of parchment and roll the log in it to coat the exterior. Using a sharp knife, slice the log into ¼-inch thick rounds. If the dough cracks, let it sit at room temperature for 5-10 minutes.
Place the rounds about 1 inch apart on the prepared baking sheets. They spread only slightly.
Step 5: Bake to Perfection
Bake for 12-14 minutes, rotating the sheets halfway through, until the cookies are set and the edges are just barely beginning to turn a very light golden brown. The tops should remain pale.
Do not overbake. The cookies will continue to firm up as they cool.
Step 6: Cool & Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will crisp up as they cool.
For a festive finish, you can dust the completely cooled cookies with a light snowfall of powdered sugar.
Storage & Shelf Life
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Room Temperature: Store in an airtight container at room temperature for up to 1 week. They actually improve in flavor after 24 hours!
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Freezer (Dough Log): The dough log can be wrapped in a double layer of plastic wrap and frozen for up to 3 months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time.
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Freezer (Baked Cookies): Baked cookies freeze beautifully in an airtight container or freezer bag for up to 2 months. Thaw at room temperature.
The Last Slice: These elegant cookies are the delightful culmination of simple, quality ingredients. The last cookie from the tin is a treasure—a final buttery, tangy, nutty bite that promises the joy of baking another batch soon. Share them with friends, pack them as gifts, or savor them with a quiet cup of tea.
Nutritional Information (Per Cookie, approximate)
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Calories: ~125 kcal
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Total Fat: 8g
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Saturated Fat: 4.5g
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Cholesterol: 15mg
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Sodium: 25mg
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Total Carbohydrates: 13g
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Dietary Fiber: 0.5g
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Sugars: 6g
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Protein: 1.5g
Note: Nutritional information is an estimate calculated using a third-party tool and will vary based on specific ingredients and portion sizes used.