Use unsalted nuts and distribute them evenly to avoid weak sections in the wedges.
Nut-and-fruit shortbread pressed into round pans and divided into festive wedges.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Cranberry Pistachio Shortbread Wedges Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- two 8-inch round metal pans
- parchment
- mixer
- fork
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Mix
- Beat butter and sugar just until smooth. Mix in salt and flour on low speed until clumps form; press together without kneading. Fold in nuts and fruit.
Shape
- Heat oven to 325°F (165°C), or 300°F (150°C) fan. Line two 8-inch round pans; divide the dough evenly, press flat and score each into 12 wedges. Prick gently with a fork.
Bake
- Bake both pans on the middle rack for 30–35 minutes, turning halfway, until rims are golden.
Finish
- Rest 10 minutes, cut the wedges again and cool 30 minutes before removing.
Chef’s Science & Pro Tips
Ingredient science
Use unsalted nuts and distribute them evenly to avoid weak sections in the wedges.
Technique & texture
Measure flour without packing the cup; excess flour makes dough harder to shape.
Finishing & serving
Use cool trays and let the cookies firm before moving them.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 5 days | Keep airtight in a cool dry room for up to 5 days. |
| Refrigeration | As described | Baked refrigeration is unnecessary; use airtight containers if the room is hot. |
| Raw freezing | up to 1 month | Freeze unbaked dough airtight up to 1 month; thaw in the refrigerator before shaping. |
| Baked freezing | up to 2 months | Freeze completely cool cookies up to 2 months, separated by parchment. |
| Restoring | As described | Thaw sealed at room temperature. Refresh plain unglazed cookies at 300°F (150°C) for 3–5 minutes and cool fully. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Why do my wedges break around the nuts?
Large nut pieces create weak points. Chop the nuts, press evenly and support warm wedges until cool.
Do I need two round pans?
Yes, for the specified thickness and whole-batch time. One deep layer will bake differently.
Should I cut the wedges before or after cooling?
Score before baking, cut again after the 10-minute pan rest, then leave supported until cool.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
