Cranberry Pistachio Shortbread Cookies
These delightful cookies combine rich buttery shortbread with tart cranberries and crunchy pistachios, creating a perfect treat for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Main Ingredients
- 1 cup 1 cup (8 oz) butter, softened Softened to room temperature
- 3/4 cup 3/4 cup (3 oz) powdered sugar
- Zest of 2 oranges Zest of 2 oranges
- 1 3/4 cups 1 3/4 cups (8 3/4 oz) all-purpose flour
- 1/4 cup 1/4 cup (1 oz) cornstarch
- 3/4 cup 3/4 cup (3 3/4 oz) dried cranberries, finely chopped
- 3/4 cup 3/4 cup (3 3/4 oz) salted pistachios, chopped
Instructions
Preparation
- In a large mixing bowl, cream the softened butter, powdered sugar, and orange zest together until the mixture is fluffy, about 3 minutes.
- In a separate bowl, whisk together the all-purpose flour and cornstarch until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix!
- Gently fold in the finely chopped cranberries and chopped pistachios until evenly distributed throughout the dough.
- Divide the dough into two equal logs. Wrap each log in plastic wrap and chill in the refrigerator for about 1 hour.
Baking
- Preheat your oven to 300°F (150°C). Once the dough is chilled, remove it from the refrigerator and slice it into 1/4-inch rounds.
- Place the cookie rounds on a baking sheet lined with parchment paper. Bake for 15-17 minutes, or until the edges are just starting to golden.
- Allow the cookies to cool on a wire rack before serving or storing.
Notes
These cookies can be stored in an airtight container at room temperature for up to a week or frozen for later enjoyment. For added flavor, consider incorporating a teaspoon of vanilla or almond extract.