I first made these pistachio & cranberry shortbread cookies whilst I was in lockdown in Suffolk. G’s dad absolutely loved them, so we made them a second time for his birthday in May. They are one of the easiest recipes on my blog and aren’t trying to be a ‘healthy’ version or alternative – they’re just nice cookies!

It only seemed fitting that when G and I returned to Suffolk this weekend that I should upload this blog post (which I’ve been meaning to for a while) to share this simple bake. I won’t lie, when I first made them I thought I’d got it really wrong and that the cookies would be really dry – but they were perfect with a cup of tea and didn’t take us long to eat the entire lot (and the batch makes a fair few…!)

When I was younger I would have thought that nuts and dried fruits were an odd addition, opting instead for chocolate or something ‘sweeter’, but now I actively look for bakes that include raisins, cranberries, walnuts etc. as it adds the perfect texture that you can’t get from anything else. A few of my fave recipes are my ‘Eggless Walnut & Banana Cake’ and ‘The Oat & Raisin Cookies’. Both are firm favourites amongst friends and family!

For these pistachio & cranberry shortbread cookies, they have the right balance of fruit-nut-to-biscuit-ratio and hold together nicely (rather than crumbling). Anyways, here’s the recipe and I hope you enjoy them as much as G’s dad!

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Pistachio & Cranberry Shortbread Cookies
  1. Beat the butter, sugar and vanilla with a wooden spoon until combined/smooth.
  2. Stir in the flour and then tip in the pistachios and cranberries - you may need to use your hands to mix the dough together.
  3. Halve the dough and shape each half into a log about 5cm across. Wrap in clingfilm and chill for 1 hour in the fridge.
  4. Heat the oven to 160 degrees fan and line a baking tray with parchment paper. Slice the logs into 1cm rounds and place on the baking tray.
  5. Bake for 10-12 minutes, or until starting to go golden brown on top. Cool completely on the tray.
  6. Enjoy!
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