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Cranberry Pistachio Shortbread

Cranberry pistachio shortbread bakes in a 9-inch square pan until lightly golden at the edges, with a tender, buttery crumb and bursts of tart cranberry and chopped pistachio. Score it into 16 squares while it is warm, then cool completely for neat slices.
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Prep Time 15 minutes
Cook Time 40 minutes
cooling 10 minutes
Total Time 1 hour 5 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 217
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened and divided
  • 1 tsp unsalted butter softened and divided; for greasing the pan
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 0.5 tsp kosher salt
  • 0.5 cup dried cranberries chopped if large
  • 0.5 cup shelled unsalted pistachios chopped

Equipment

  • 1 9-inch square metal pan

Method
 

  1. Heat the oven to 325°F.
  2. Lightly grease a 9-inch square metal pan with 1 teaspoon of the butter.
  3. Line the pan with parchment paper, leaving an overhang on two sides.
  4. Beat the remaining butter and the sugar in a large bowl until smooth and creamy, about 2 minutes.
  5. Mix in the vanilla.
  6. Add the flour and salt and mix on low just until the dough begins to clump.
  7. Fold in the cranberries and pistachios.
  8. Press the dough evenly into the prepared pan.
  9. Prick the surface all over with a fork.
  10. Bake for 35 to 40 minutes, until the edges are lightly golden and the top looks set.
  11. Cool in the pan for 10 minutes.
  12. Score into 16 squares with a sharp knife.
  13. Cool completely in the pan before lifting out with the parchment.

Notes

For neat squares, score the shortbread while it is still warm, then let it cool completely before lifting it from the pan. Store airtight in the refrigerator for up to 7 days; it freezes well for up to 2 months. For a gluten-free option, use a 1:1 gluten-free baking flour.