Cranberry Lime Pistachio Shortbread Cookies

READY IN: 45mins
Recipe by velorutionista

I got this recipe at a Vegan baking class recently. (I've made a few modifications, so it's not exactly the same.) These cookies are melt-in-your mouth sweet and salty and crunchy--I love them! **Update: I've recently discovered that these are also stellar if you substitute chopped dried mango for the cranberry.**

Top Review by harasp

I substituted butter for the margarine! I had to cook them at least 5 minutes longer than called for in the recipe, but they came out great. The more lime zest you can put in the better.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Line baking sheets with parchment paper.
  3. Using a mixer, cream margarine and sugar. Add flour till dough forms.
  4. Stir in cranberries, pistachios, zest, and juice.
  5. Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
  6. Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.

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