Cranberry Pistachio Shortbread

I’m terribly behind with the recipes I’ve been ‘decluttering’ for my Little Red File blog.  But I’m going to do as the Flylady says – and just jump in where I am. So be prepared for a deluge of cookery posts! 😀

This recipe came via my sweetie online Flybaby friend Pam. She got the recipe from but I’ve – of course – made my own shortcut version.  Because I always ‘springe over hvor gærdet er lavest‘ (jump over the fence where it’s lowest) as they so neatly say in Danish! ;D

You’ll need:

  • 225g or 2 sticks butter
  • ½ teaspoon of salt
  • 135g or 2/3 cup granulated white sugar
  • 300g or 2 1/3 cups plain flour
  • one teaspoon of vanilla extract (I used vanilla sugar)
  • 130g or 1 cup unsalted pistachios, chopped
  • 150g or 1 cup dried cranberries, chopped

Put the butter, salt and sugar in your kitchen mixer and let her rip.  Stop the motor when it’s combined, add the flour and let her rip again.

Once the flour is mixed in, add the pistachios and cranberries and let her rip.  Again!

Roll the mixture into ‘squarish’ logs – I used greaseproof paper and made four logs.

I put one log in the fridge to harden and froze the others to use over Christmas.  And lookie here, I even remembered to write on the date and baking instructions – woop, woop! 🙂

The really pretty part comes when you cut the logs into thin slices, ready for baking.  Aren’t these adorable?!

Bake at 160c or 325f for about 10-15mins.  The original recipe said 15-20mins, but I find they cook pretty fast and you do NOT want these to be brown around the edges…just pale yellow and cooked through.  Leave to cool and then…attack!

And the verdict?  DH said, “Wow, these are really good.”  We’re on to a winner, methinks.  Thank you, Pam!

Bon appétit!

I’m off right now to get the very last log out of the freezer because my bff is coming over for coffee later.  Have a terrific Tuesday! 🙂