Vegan Orange Cranberry Pistachio Shortbread Cookies

Yield 40 cookies

I love a rich shortbread cookie to dunk (yes... I'm a card carrying dunker) in my afternoon cuppa. These orange cranberry pistachio ones hit those holiday/winter flavor notes and look all festive-like, speckled with red and green from the cranberries and pistachios.



  1. Cream butter, salt, ¾ cup sugar, milk, vanilla and orange zest in a mixer until light and fluffy. Add flour and pistachios, reserving 2 tablespoons, and cranberries and mix until dough comes together.
  2. Divide dough in half and form into two 1.5”-2” diameter logs.
  3. Mix reserved 2 tablespoons of sugar, reserved 2 tablespoons of chopped pistachios and cranberry powder together and spread on work surface. Roll dough logs into the cranberry sugar mixture a press lightly to coat the outside of logs.
  4. Wrap cookie logs in parchment or wax paper and refrigerate until firm, about 1 hour. Or freeze to use at a later time.
  5. Preheat oven to 350˚F.
  6. Line 2 baking trays with parchment paper.
  7. Remove cookie logs from refrigerator once firm and unwrap them and slice into 1/3” thick rounds. Arrange cookies on trays, about 20 per tray (Note: if using frozen dough, allow it to thaw at room temperature for 30 minutes or it might crumble if sliced directly from freezer).
  8. Bake at 350˚F for 25-30 minutes until edges turn golden. Remove trays from oven and allow cookies to cool on tray for 1 minute then transfer cookies to cooling racks and allow them to cool to room temperature.


Store cookies in an airtight container at room temperature for up to 2 weeks.

Recipe by Fare Isle at