Shortbread cookies are a holiday classic, and here are two easy variations you can bake for friends and family: pistachio‑cranberry shortbread and cashew shortbread. The recipe uses the simple traditional 1:2:3 shortbread ratio and is straightforward to follow.
Ingredients:
Sugar: 100 g
Butter: 200 g
Flour: 300 g (200 g all‑purpose + 100 g cornflour)
A pinch of salt
1/2 cup chopped pistachios
1/2 cup dried cranberries
3/4 cup chopped cashew nuts
Method:
1. Combine the flours with a pinch of salt and mix well.
2. Cream the butter and sugar together until light and smooth.
3. Gradually add the flour mixture into the creamed butter and mix until a soft dough forms.
4. Divide the dough into two equal portions.
5. To one portion, fold in the chopped pistachios and cranberries. To the other portion, fold in the chopped cashews.
For the pistachio‑cranberry cookies, use the slice‑and‑bake method: shape the pistachio dough into a log, wrap it, and chill in the refrigerator until firm. When chilled, slice into rounds and arrange on a baking sheet.
For the cashew cookies, portion the dough into small pebble‑sized balls, roll them gently to smooth, place on the baking sheet, and press the top lightly with a fork to create a decorative imprint.
Baking:
Preheat the oven to 320°F (160°C). Bake the cookies for 20–25 minutes, or until the edges are just turning golden. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
The cashew shortbreads are buttery with a delicate crumb and a rich nutty flavor—ideal for afternoon tea or holiday platters. The pistachio‑cranberry version combines sweet‑tart cranberry bites with crunchy pistachios, a festive choice that pairs nicely with seasonal decorations.
We hope you enjoy baking and sharing these shortbread cookies as much as we did. Happy baking!
Watch the video to see how easy it is to make shortbread cookies
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Ingredients
- 100 g Sugar
- 200 g Butter
- 300 g Flour (All purpose flour: 200 g + cornflour 100 g)
- A pinch of salt
- 1/2 cup chopped pistachios
- 1/2 cup dried cranberries
- 3/4 cup chopped cashew nuts
Instructions
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Add a pinch of salt to the flour and mix well.
Cream the butter and sugar until light and smooth.
Fold the flour into the creamed butter and combine to form a soft dough.
Divide the dough into two portions and mix the pistachio‑cranberry into one and the chopped cashews into the other.
For slice‑and‑bake, roll the pistachio‑cranberry dough into a log and chill until firm; then slice and bake. For the cashew cookies, shape small balls and press gently with a fork to create imprints.
Bake at 320F for 20-25 minutes.
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Allow cookies to cool on the baking sheet briefly, then transfer to a rack to cool completely. Enjoy and happy baking!
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