Cranberry Pistachio Shortbread
A delightful treat combining the rich flavor of shortbread with crunchy pistachios and sweet-tart dried cranberries, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Main ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 1/3 cup granulated sugar, plus extra for sprinkling
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1 medium orange, zest
- 2/3 cup shelled pistachios, roughly chopped
- 2/3 cup dried cranberries, roughly chopped
Instructions
Preparation
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until the mixture is smooth and slightly fluffy, about 2 minutes.
- Beat in the vanilla extract and orange zest until well combined.
- Gradually add the flour, mixing on the lowest speed until the dough begins to come together.
- Fold in the chopped pistachios and cranberries until they are evenly distributed in the dough.
- Divide the dough in half and shape each half into logs. Wrap the logs in plastic wrap and refrigerate for at least 1 hour.
Baking
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Once chilled, slice the dough into 1/4-inch rounds and arrange them on the prepared baking sheets.
- Bake the cookies for 14 minutes or until the edges are pale golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Just before serving, sprinkle the cookies with a little extra sugar for a sweet finish.
Notes
Keep the cookies in an airtight container at room temperature for up to a week. Unbaked logs of dough can be frozen for up to 3 months. Try different citrus zests or nuts for variations.