Cranberry Pistachio Shortbread Cookies
These delightful cookies blend buttery goodness with festive flavors of cranberries and pistachios, perfect for tea time or as a holiday gift.
Servings: 24 cookies
Calories: 100kcal
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
Preparation
- In a large bowl, cream together the softened butter and sugar using a hand mixer on medium speed until the mixture is fluffy and creamy, around 1-2 minutes.
- Beat in the vanilla extract and orange zest until well combined.
- Gradually add the all-purpose flour and kosher salt to the bowl, mixing until fully incorporated.
- Stir in the chopped cranberries and pistachios using a spatula or wooden spoon.
- Form the dough into two 6-inch logs and wrap them tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight for the best flavor.
Baking
- Preheat your oven to 350°F (175°C) and line two baking sheets with silicone baking mats or parchment paper.
- Slice the chilled cookie dough into 1/2-inch pieces and place them on the prepared baking sheets, leaving about 2 inches apart for spreading.
- Bake for 10-12 minutes, rotating the pans halfway through until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chilling the dough enhances flavor and helps maintain cookie shape during baking. For variations, consider adding cinnamon or substituting dried cherries for cranberries. Store in an airtight container for up to 2 weeks.