Go Back
+ servings

Fruit & Nut Cookies (Pistachio-Cranberry Shortbread Cookies)

Shortbread cookies made with dry fruit and nuts are easy to make and delicious. Perfect addition to your holiday cookie platter.
Author: Pavani
Print Pin
Prep Time: 30 mins
Cook Time: 35 mins
Chilling Time:: 1 hr
Total Time: 2 hrs 5 mins
Course: Dessert
Cuisine: American
Servings: 30 cookies


  • ½ cup Confectioner's sugar
  • ¾ cup Unsalted butter, at room temperature
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • cups All purpose flour
  • ¾ cup Shelled Pistachios, 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.


Serving: 1cookie | Calories: 98kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 40mg | Fiber: 1g | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!