🧾 Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (90 g) powdered (icing) sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (70–75 g) dried cranberries, chopped
- ½ cup (60 g) shelled pistachios, roughly chopped
🥣 Instructions
1. Prepare the Dough
- In a large bowl, beat the softened butter and powdered sugar until smooth and creamy (2–3 minutes).
- Add vanilla extract and mix well.
2. Combine Dry Ingredients
- In another bowl, whisk together flour and salt.
- Gradually add the dry ingredients to the butter mixture. Mix until a soft dough forms. Avoid overmixing.
3. Add Mix-ins
- Fold in the chopped cranberries and pistachios until evenly distributed.
🧊 Shape & Chill
- Divide the dough into 2 portions.
- Roll each into a log about 2 inches (5 cm) thick.
- Wrap tightly in plastic wrap.
- Chill in the refrigerator for at least 1–2 hours (or overnight).
🔥 Baking
4. Preheat Oven
- Preheat to 170°C (340°F)
- Line a baking tray with parchment paper
5. Slice
- Cut the chilled dough into ¼-inch thick slices
- Arrange on tray with a little space between each
6. Bake
- Bake for 12–15 minutes
- Edges should be lightly golden, tops pale
❄️ Cool
- Let cookies rest on tray for 5 minutes
- Transfer to a wire rack to cool completely
They will become firm and crumbly as they cool.
💡 Tips
- Use good-quality butter for best flavor
- Do not overbake—shortbread should stay light
- Chill well to keep shape
- If dough cracks while slicing, let it sit 2–3 minutes at room temp
🍪 Optional Add-ons
- Dip in melted chocolate after baking
- Add orange zest for a citrus note
- Sprinkle sugar on top before baking