Stir-Up Saturday: Cherry and Pistachio Studded Shortbread Cookies

Advent Day 13 Stir Up Saturday Cherry and Pistachio Studded Shortbread Cookies

Stir up Saturday
Cherry and Pistachio Studded Shortbread Cookies
The kids were so excited by the flavours of last year’s Chewy Christmas Nougat that they asked for more Cherry and Pistachio treats this year.
Add one more recipe to the Holiday Treats Recipe Round-Up!
Here’s an easy cookie to prepare ahead of time and slice and bake at the last minute.

The Lunchbox Season's Cherry and Pistachio Studded Shortbread Cookies

Cherry and Pistachio Studded Shortbread Cookies 

Author: Roseanne Carrara, The Lunchbox Season



  • 1 c butter room temperature
  • 3/4 c sugar
  • 1 tsp vanilla extract
  • 2 1/2 c flour
  • 1/2 tsp salt
  • 3/4  c finely chopped unsalted pistachios
  • 3/4 c finely chopped dried cherries
  • granulated sugar for the edges

Options / Alternatives

  • a dash of nutmeg cinnamon, and/or cloves for an eggnog vibe
  • swap the white sugar above for brown for a butterscotch vibe
  • dark or white chocolate for "dipping"
  • swap out the pistachios and cherries for any other mixins you desire like apricots and cashews or candied ginger and pecans
  • swap out the granulated sugar for chopped nuts


  • In a mixer, blend butter and sugar until fluffy.
  • Add vanilla to combine.
  • Slowly add the flour and salt until combined.
  • Divide dough into 2 balls.
  • Place each ball on a piece of parchment and, with floured hands, roll into about a 2-in diameter, 10 in-long log.
  • Before wrapping [or after about 15-20 minutes refrigeration time] roll logs in granulated sugar or press granulated sugar into logs.
  • Wrap logs in paper and refrigerate, or cover paper-wrapped logs in plastic and freeze.
  • Refrigerate for at least two hours prior to baking.
  • Heat oven to 325.
  • Slice dough into .5-in thick slices.
  • Place on parchment or silpat-lined cookie sheet.
  • Bake 14-17 minutes until the edges are just startng to brown.
  • Enjoy!


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