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!