Shortbread cookies are a holiday classic. Here are two easy variations you can bake for family and friends: pistachio–cranberry shortbreads and buttery cashew shortbreads. The recipes use the traditional 1:2:3 shortbread dough ratio for a tender, crumbly texture.
Ingredients:
Sugar: 100 g
Butter: 200 g
Flour: 300 g (200 g all‑purpose flour + 100 g cornflour)
A pinch of salt
1/2 cup chopped pistachios
1/2 cup dried cranberries
3/4 cup chopped cashew nuts
Method:
1. Combine the flours with a pinch of salt and whisk to mix evenly.
2. Cream the butter and sugar together until light and fluffy.
3. Gradually add the flour mixture to the creamed butter and mix until it just comes together into a dough.
4. Divide the dough into two equal portions.
5. For the pistachio–cranberry cookies, fold the chopped pistachios and cranberries into one portion of dough. Shape that dough into a log (slice-and-bake method), wrap it, and chill in the refrigerator until firm. When ready, slice into rounds and bake.
6. For the cashew cookies, mix the chopped cashews into the other portion. Pinch off small, pebble-sized pieces, roll them into balls, place on a baking sheet, and gently press the tops with a fork to create a pretty pattern before baking.
Baking:
Preheat the oven to 320°F (160°C). Bake the cookies for 20–25 minutes, or until the edges are lightly golden. Remove from the oven and cool on a wire rack—shortbreads firm up as they cool.
Cashew shortbread cookies are rich and nutty with a delicate, crumbly bite—ideal for afternoon tea or holiday gatherings. The pistachio–cranberry version combines sweet-tart cranberry pieces with crunchy pistachios for a festive flavor and color that pairs beautifully with seasonal decorations.
We hope you enjoy these shortbreads as much as we do. Happy baking!
Watch the video to see how easy it is to make shortbread cookies
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Ingredients
- 100 g Sugar
- 200 g Butter
- 300 g Flour (All purpose flour: 200 g + Corn flour: 100 g)
- A pinch of salt
- 1/2 cup chopped pistachios
- 1/2 cup cranberries
- 3/4 cup chopped cashew nuts
Instructions
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Add a pinch of salt to the flour and mix well.
Cream the butter and sugar until smooth.
Add the flour mixture to the creamed butter and mix until a dough forms.
Divide the dough into two portions.
Fold pistachios and cranberries into one portion; fold chopped cashews into the other.
For the pistachio–cranberry cookies, form the dough into a log, chill until firm, slice, and bake.
For the cashew cookies, roll small pieces into balls and press tops with a fork before baking to make a pretty imprint.
Bake at 320F for 20-25 minutes.
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Remove from oven, let cool on a rack, and enjoy. Happy Baking!
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