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Fruit & Nut Cookies (Pistachio-Cranberry Shortbread Cookies)

Prep Time30 mins
Cook Time35 mins
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: American
Servings: 30 cookies
Author: Pavani


  • ½ cup sugar Confectioners
  • ¾ cup unsalted butter - at room temperature
  • ½ tsp salt
  • 1 tsp vanilla extract
  • cups all purpose flour
  • ¾ cup Pistachios Shelled - chopped (or use any other nut of choice)
  • ¾ cup Cranberries - (or other favorite dry fruit or a mix)


  • Beat sugar, butter, salt and vanilla in a stand mixer (using the paddle attachment) or using a hand mixer until light and fluffy.
  • Add flour, pistachios and cranberries, stir until combined
  • Divide the dough in half and shape into a log; square, triangle or round.
  • Roll the log in plastic wrap and then in foil, freeze for at least 1 hour or up to 3 months.
  • When ready to bake, preheat the oven to 300°F. Lightly grease 2 baking pans or line them with parchment paper.
  • Remove the cookie logs from the freezer and set them aside for a few minutes to soften a little bit. Then slice them into ¼" thick pieces.
  • Place them on the prepared baking sheet and bake for 25~35 minutes or until they feel firm. They will not brown much, baking longer at a lower temperature prevent them from darkening.
  • Remove the cookies from the oven and place them a cooling rack to cool completely. Store them in an airtight container.


Lets check out what my fellow marathoners have cooked today for BM# 36.