Cranberry Pistachio Christmas Cookies

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With their stunning ruby-red dried cranberries and vibrant emerald-green pistachios, Cranberry Pistachio Christmas Cookies (often made as slice-and-bake shortbread) look like edible stained glass. They bring a gorgeous, festive pop of color to any holiday spread while offering a delightful balance of buttery richness, tart sweetness, and nutty crunch.

Ingredients (Slice-and-Bake Style)

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2/3 cup granulated sugar (or powdered sugar for an even more melt-in-your-mouth shortbread texture)
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional, but gives a wonderful holiday bakery aroma)
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup shelled pistachios, roughly chopped

Step-by-Step Instructions

  1. Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together on medium speed for 2 to 3 minutes until smooth and creamy. Add the vanilla and almond extracts and mix until combined.
  2. Combine Dry Ingredients: Whisk the flour and salt together in a separate bowl. Slowly add the dry mixture into the butter mixture on low speed just until a soft dough forms.
  3. Fold in the Festivities: Gently fold in the chopped dried cranberries and pistachios using a spatula, ensuring they are evenly distributed throughout the dough.
  4. Shape and Chill: Divide the dough in half. Shape each half into a log (roughly 2 inches in diameter) on a sheet of plastic wrap or parchment paper. Roll them up tightly, twisting the ends, and place them in the refrigerator for at least 2 hours (or up to overnight) until firm.
  5. Slice and Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a sharp knife, slice the chilled logs into rounds about 1/4-inch thick. Place them an inch apart on the baking sheet.
  6. Bake: Bake for 12 to 15 minutes, or until the edges are just barely golden brown. The centers should remain pale. Let them cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

A Holiday Tip

These slice-and-bake logs can be kept wrapped in the freezer for up to a month. If you have unexpected holiday guests drop by, you can simply slice off a few rounds and bake them fresh in minutes for warm, homemade treats!
Are you baking holiday treats for a family gathering, or looking for more make-ahead cookie recipes?

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