Cranberry Pistachio Shortbread

DSCF4635  What would the holidays be without cookies? I like this shortbread recipe because of its rich and buttery taste. Also, due to the slice-and-bake method used here, the cookies are easy to handle. One final bonus is that since the cranberries and pistachios are added on top of the cookies just before baking, you have the option of including them or leaving them out, if you are a shortbread purist. :)DSCF4634

Here’s what you’ll need:

-1 cup butter, softened

-3 Tbsp cornstarch

-1/2 cup icing sugar

-1 3/4 cups all-purpose flour

-1/2 cup pistachios, chopped

-1/2 cup dried cranberriesDSCF4633

1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper and set aside. Place cranberries and pistachios in two separate bowls and set aside.

2. Using a stand mixer, beat butter until fluffy. (A couple of minutes.)

3. Lower the speed of the mixer, and add the cornstarch, one tablespoon at a time. Add the icing sugar 1/4 cup at a time. Add the flour 1/4 cup at a time. Mix until the dough comes together.

4. Line the counter with plastic wrap or parchment. Place the ball of dough onto the plastic wrap and mold into a slender log. You can divide the dough in two and make two logs, if you prefer. Place in the fridge to chill for 1 hour.

5. Slice 1/4 inch thick discs and place onto baking sheet. Press into the cookies, a couple of cranberries and pistachios each.

6. Bake for 25 to 30 minutes, or until the edges and bottoms of the cookies are golden.

7. Let cool for 10 minutes on the baking sheet and then transfer to a wire rack to cool completely. If you like, you can dust the cookies with icing sugar just before serving or enjoy as is! Makes about 30 cookies.

8 thoughts on “Cranberry Pistachio Shortbread

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    1. Thanks so much, Claire! My mom requests homemade shortbread every year for x-mas. This year I’m thinking of making a lemon-flavoured type. Also, sticky toffee pudding for the first time! Have you ever made it? Any good recipes to rec, by chance? :-)

      1. I tracked down Mary Berry’s recipe for sticky toffee pudding in my book – her recipes are very reliable and straight-forward.

        Ingredients (serves 8)
        90g/3oz butter (softened)
        150g/5oz light muscovado sugar
        2 eggs, beaten
        175g/6oz self-raising flour
        1 tsp baking powder
        175g/6oz stoned dates, roughly chopped (I’d leave these out as they’re not one of my personal favourites!)
        90g/3oz walnuts, roughly chopped
        175ml/6fl oz hot water.

        Toffee sauce ingredients
        125 g/4oz butter
        175g/6oz light muscovado sugar
        6 tbsp double cream
        60g/2oz walnuts, roughly chopped

        1. Grease a deep 18cm /7 inch square cake tin and line the bottom with baking paper. Pre-heat the oven to 180 degrees C/350 degrees F/Gas Mark 4.
        2. Put the butter, sugar, eggs, flour and baking powder in a large bowl and beat well until smooth and thoroughly blended.
        3. Stir in the dates and walnuts and then the measured hot water. Pour the mixture into the tin.
        4. Bake for 45-50 minutes until the pudding is well risen, browned on top and springy to the touch.
        5. About 10 minutes before the pudding is ready, make the toffee sauce. Put the butter and sugar into a small saucepan, and heat gently, stirring, until the butter has melted and the sugar dissolved. Stir in the cream and walnuts and heat gently to warm through.
        6. Cut the pudding into 8 even-sized squares and transfer to serving plates Spoon over the toffee sauce and serve at once.

        I would say you could get away with making the pudding part a while before serving and just warm it up and pour on the hot sauce when you want to dish up.

      2. Wow, thank you so much, Claire! I really appreciate it. I haven’t tried any of Mary Berry’s recipes yet but this looks great. I’m definitely going to blog about this baking adventure, so expect a shout-out! :-) Thanks again!

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