Description
Cranberry Pistachio Shortbread cookies are a delightful treat that combines the tartness of cranberries with the crunch of pistachios. These cookies are perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour (250 g)
- ¼ teaspoon salt
- 1 tablespoon orange zest
- ¾ cup dried cranberries, chopped
- ¾ cup unsalted pistachios, chopped
Instructions
- In a large bowl, beat the butter and powdered sugar until fluffy.
- With the mixer on low speed, mix in the flour, salt, and orange zest until just combined. The dough will be thick.
- Stir in the chopped cranberries and pistachios.
- Place a sheet of parchment or wax paper on the counter. Take half of the dough and form it into a log about 1–1½ inches (2–3 cm) in diameter. Roll tightly in the paper and twist the ends.
- Repeat with the remaining dough to form a second log.
- Refrigerate the logs for at least 4 hours, or up to 3 days. Logs can also be frozen for up to 2 months; thaw overnight in the fridge before baking.
- When ready to bake, preheat the oven to 325°F (165°C). Line baking sheets with parchment paper or baking mats.
- Slice each log into cookies about ¼–⅓ inch (0.5 cm) thick.
- Place cookies 2 inches apart on the baking sheet.
- Bake for 14–17 minutes, until the tops look set and the edges are lightly golden.
Notes
- Measure flour carefully for best texture.
- Use shelled pistachios with skins removed.
- Dough logs keep well refrigerated or frozen for make-ahead baking.
- Baked cookies store in an airtight container at room temperature for up to 5 days, or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Cranberry Pistachio Shortbread, cookies, dessert, holiday treats