Cranberry Orange Pistachio Shortbread Cookies
These delightful cookies combine the tartness of cranberries with the brightness of orange zest and the crunch of pistachios, perfect for holiday gatherings or a cozy treat with coffee.
Servings: 24 cookies
Calories: 120kcal
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Use high-quality butter for the best flavor. You can substitute with a plant-based butter if needed.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped Feel free to use other dried fruits like cherries or apricots.
- 1/2 cup pistachios, chopped These nuts add a nice crunch and nutty flavor; substitute with almonds or walnuts if desired.
- 1 zest of orange For a more intense orange flavor, increase the zest.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Stir in the vanilla extract and orange zest until well incorporated.
- Gradually mix in the flour and salt until just combined, being careful not to overmix.
- Gently fold in the chopped cranberries and pistachios until evenly distributed.
- Divide the dough into two equal portions and shape each into a log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Once chilled, remove the logs from the fridge and slice them into 1/4-inch thick rounds using a sharp knife.
- Line a baking sheet with parchment paper and arrange the cookie slices, leaving space between them.
- Bake in the preheated oven for 12–15 minutes, or until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a cooling rack.
Notes
Store the cooled cookies in an airtight container at room temperature for up to one week. For longer freshness, freeze individual cookies between layers of parchment paper in a freezer-safe container for up to three months. To enjoy cookies that taste freshly baked, reheat them in a preheated oven at 300°F (150°C) for about 5–7 minutes, or until warm.