Cranberry Lime Pistachio Shortbread Cookies

Total Time
Prep 15 mins
Cook 30 mins

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.**

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.
Most Helpful

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.

harasp December 30, 2012

WOW! Made these for a party that was being hosted by Vegan friends, and they Loved them! As far as myself and all the other Non-Vegans, we all thought they were delicious as well! Will make them again for sure! What a great different cookie that's way outside the box...

RobynLUVs2Cook! January 18, 2010