Come on in to my kitchen where we are baking up these delightful Cranberry Pistachio Shortbread Cookies. I made these for our monthly Fill the Cookie Jar party where our theme is Thanksgiving or Fall cookies.
I have had this recipe planned for today’s FTCJ post for months! What would Thanksgiving be without cranberries? But, these amazing cookies use dried cranberries so you can enjoy them all year. And after one bite, trust me you will want to make them again.
Originally, I made bite sized versions of these for the faculty at my son’s school way back in August along with the Amish Sugarless Cookies (September Fill the Cookie Jar post) and the Famous Amos Chocolate Chip Cookie Copycat (August Fill the Cookie Jar post).
The next day, I heard confessions of chicanery and theft among the first staff members that tried these and wanted to keep them all for themselves. Four different people asked me for the recipe. I will definitely be making them again. Though next time I think I will keep the pistachio pieces larger instead of the fine chop I did.
The recipe originally came from Enzie at Portraits from NC. Her recipes are great and her paintings are even more spectacular! She created these after trying them at a Persian Bakery. I am not sure if they have a name in Perisan, if they do please let me know in the comments.
Be sure to scroll below the recipe to see what the other Fill the Cookie Jar bloggers made this month. We have a bunch of new folks joining us this month and I can’t wait to check them out.
Until next time, happy eating!