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Eggless Cranberry Pistachio Shortbread Cookies
Rich, buttery, and lightly crisp, these cranberry pistachio shortbread cookies are a festive treat perfect for holiday baking and gift-giving.
Servings 12 cookies
Calories 145kcal
Ingredients
- 113 gms (½ cup) unsalted butter softened at room temperature
- 38 gms 3 tbsp caster sugar
- 170 gms (1⅓ cups) all-purpose flour (maida)
- a pinch of salt
- 20–25 gms (2–3 tbsp) dried cranberries chopped
- 20–25 gms (2–3 tbsp) pistachios unsalted and roughly chopped
Instructions
- In a large bowl, whisk together the softened butter and sugar using a whisk until smooth for about 2-3 mins. If using a stand mixer, use the paddle attachment on low speed.
- Sieve the flour and salt over the butter–sugar mixture, reserving 1–2 tablespoons for tossing with the cranberries and pistachios. Using a spatula, gently fold until the dough just comes together.
- Toss the chopped cranberries and pistachios with the reserved flour, then fold into the dough evenly.
- Using your hands, gently bring the dough together. Shape into a cylinder, wrap tightly in cling wrap, and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Slice the chilled dough into ¼-inch thick rounds using a sharp knife. Arrange cookies on the prepared tray, leaving space between them.
- Bake for 12–15 minutes until edges are lightly golden.
- Let the cookies cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use only real unsalted butter, not margarine, for authentic shortbread flavor and texture.
- Chopping cranberries and pistachios helps even distribution and cleaner slices.
- Optional flavorings like ½ tsp vanilla extract or vanilla bean paste, a little almond extract, orange zest, or a handful of white chocolate can be added for variation.
- For cleaner slicing, chill the dough thoroughly and use a sharp knife.
- Cookies firm up as they cool; allow to rest on the tray before transferring.
- Store fully cooled cookies in an airtight container at room temperature for up to 7 days.
- For longer storage, refrigerate up to 2 weeks or freeze for 2 months; bring to room temperature before serving.
- The unbaked dough log can be refrigerated for 2–3 days or frozen for up to 1 month for advance baking.
Nutrition
Calories: 145kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 1mg | Potassium: 34mg | Fiber: 1g | Sugar: 5g | Vitamin A: 243IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg
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