Buttery shortbread slices show a mosaic of dried cranberries and pistachios, with orange zest in the dough.
Measure the ingredients before starting, using the gram weights where possible. The method gives tray sizes, portion sizes and visual baking cues; the total time includes every batch and the final cooling or setting period.
As an Amazon Associate I earn from qualifying purchases.
Cranberry Pistachio Slice-and-Bake Shortbread Recipe
30 cookies. Use the portion sizes and tray layout in the method.
Times are sequential planning allowances. The cooking allowance includes every tray and any stovetop preparation; cooling is allowed after the final tray.
Kitchen tools you’ll need
- Digital kitchen scale and US measuring tools
- Mixing bowls, flexible spatula and measuring spoons
- Two 13 × 18-inch rimmed baking sheets, parchment and cooling rack
- Sharp knife and ruler
Ingredients
Dough
Spoon flour into the cup and level it without packing; gram weights are the reference. Weigh eggs without their shells. Temperatures are for a fully preheated oven.
Instructions
Mix
- Beat butter and powdered sugar just until smooth. Mix in egg yolk, milk, vanilla, orange zest and salt. Fold in flour until the dough holds together. Fold in cranberries and pistachios, keeping the pieces no larger than a pea.
Shape the logs
- Divide in half and form two even logs, each approximately 7 1/2 inches long and 1 3/4 inches in diameter. Wrap tightly in parchment, roll to smooth the sides and refrigerate for 2 hours. Turn the logs a quarter turn during the first hour to avoid a flat side.
Slice
- Heat the oven to 350°F (175°C) conventional or 325°F (165°C) fan. Cut each cold log into 15 slices, about 1/2 inch thick and 26 g each, using a sharp knife. If the dough cracks, let it soften for 5 minutes and pinch any small breaks closed. Arrange half the slices on each of two lined 13 × 18-inch trays with 1 1/2 inches between them.
Bake both trays
- Bake one tray at a time for 16–18 minutes, allowing 36 minutes for both trays. The edges and undersides should be light golden. Cool 10 minutes on the tray and 20 minutes on a rack after the final batch.
Finish
- Once fully cold, pack with parchment between layers. Keep separate from moist-filled cookies to preserve the shortbread texture.
Chef’s Science & Pro Tips
Keep the log round
Rotate the wrapped log as it chills. Support it in a split cardboard tube only outside the food-safe wrapping.
Clean slices
Use a sharp knife and a gentle sawing motion through inclusions. Press loose fruit or nut pieces back into the edge before baking.
Make ahead
Freeze well-wrapped logs for up to a month. Thaw overnight in the refrigerator and slice while still firm.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool fully before sealing in an airtight container in a cool, dry room. Separate layers with parchment. |
| Refrigeration | Not needed for plain cookies | Refrigeration can change the texture. Keep unbaked dough covered in the refrigerator for up to 24 hours. |
| Raw freezing | Up to 1 month | Freeze uncoated, unfilled dough portions or tightly wrapped logs. Thaw in the refrigerator overnight, then shape and bake as directed; add coatings just before baking. |
| Baked freezing | Up to 1 month | Freeze completely cool cookies airtight with parchment between layers. Sugar coatings may need refreshing after thawing. |
| Restoring | Before serving | Thaw covered at room temperature to limit condensation. Refresh powdered sugar after thawing if needed. |
Frequently Asked Questions
Can I slice a frozen log?
Thaw it in the refrigerator first so a knife passes through without breaking the dough or requiring force.
Why did the slices crumble?
A very cold log or large inclusions can fracture. Give it a few minutes at room temperature and use finely chopped additions.
Can I make thinner cookies?
Yes, but the yield and baking time change. Keep every slice the same thickness and begin checking several minutes earlier.
Browse more cookie ideas in the Christmas Cookie Box Recipes collection.