Cranberry Pistachio Sandies

Cranberry Pistachio Sandies

The secret to these indulgent cookies lies in their simple yet indulgent  ingredients.  For these cookies you will need:
Ingredients:
1 cup unsalted butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, chopped into smaller pieces

1/2 cup shelled pistachios
Optional Garnish: coarse sugar before baking
White chocolate drizzle for elegance

Directions:

Preheat your oven to 325°F (160°C) . Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Cream the Butter and SugarIn a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.  Mix in the vanilla extract until fully combined.

Add the Dry Ingredients  Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.

Fold in the chopped dried cranberries and pistachios by hand using a spatula until evenly distributed throughout the dough.

Shape the CookiesScoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.  Gently flatten each ball slightly with the bottom of a glass or your fingers. If desired, sprinkle coarse sugar on top for added sparkle.

Bake the CookiesBake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The cookies should remain pale in the center for that classic shortbread texture.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Optional Drizzle
Once the cookies are completely cool, drizzle melted white chocolate over the tops for an elegant finishing touch. Allow the chocolate to set before serving.

Dust the cookies lightly with powdered sugar for an extra festive look. Arrange them on a platter and enjoy the buttery, nutty goodness!

Why This Recipe Works So Well

The magic of Cranberry Pistachio Shortbread Cookies lies in their balance of textures and flavors. The buttery shortbread provides a rich, tender base, while the dried cranberries add a sweet-tart pop and the pistachios contribute a satisfying crunch. Together, these elements create a  cookiethat’s as indulgent as it is festive.

Variations to Try

While the classic version is divine, here are some creative ways to switch things up:

1. Add Citrus Zest : Stir in orange or lemon zest for a bright, aromatic twist.
2. Swap Mix-Ins : Replace  cranberries and pistachios with dried cherries and almonds, or white chocolate chips and macadamia nuts.
3. Gluten-Free Option : Use gluten-free flour to make this recipe suitable for dietary restrictions.
4. Chocolate-Dipped Cookies : Dip half of each cookie in melted dark or white chocolate for an extra decadent finish.
5. Mini Cookies : Roll the dough into smaller balls for bite-sized treats perfect for parties.