Print

Cranberry Pistachio Shortbread

Cranberry Pistachio Shortbread - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These festive shortbread cookies feature a tender, buttery crumb studded with tart cranberries, crunchy pistachios, and bright orange zest.

Ingredients

Scale
  • 1 cup unsalted butter softened
  • 3/4 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon orange zest
  • 3/4 cup dried cranberries chopped
  • 3/4 cup unsalted pistachios chopped

Instructions

  1. In a large bowl, beat together the softened unsalted butter and powdered sugar until the mixture is light and fluffy.
  2. With the mixer on low speed, gradually add in the all-purpose flour, salt, and orange zest. Mix until the ingredients are just combined and the dough is thick.
  3. Remove the bowl from the mixer and stir in the chopped dried cranberries and chopped unsalted pistachios by hand until evenly distributed.
  4. Place a sheet of wax paper or parchment paper on a clean counter.
  5. Divide the dough in half.
  6. Take one half of the dough and place it on the wax paper.
  7. Form the dough into a log shape, approximately 1 to 1 1/2 inches (2-3 cm) in diameter.
  8. Roll up the log tightly in the wax paper and twist the ends to secure it, ensuring the log is packed firmly.
  9. Repeat the process with the second half of the dough, creating a second log.
  10. Place both dough logs in the refrigerator for at least 4 hours, or up to 3 days, to chill thoroughly.
  11. Alternatively, the logs can be frozen for up to 2 months in a freezer container; thaw overnight in the fridge before baking.
  12. When ready to bake, preheat your oven to 325°F (160°C).
  13. Line cookie sheets with parchment paper or baking mats.
  14. Take one chilled log out of the fridge at a time.
  15. Unwrap the log and slice it into cookies, about 1/4 to 1/3 inch (about 0.5 cm) thick.
  16. Place the sliced cookies 2 inches apart on the prepared cookie sheets.
  17. Bake for 14-17 minutes, or until the tops of the cookies look set and the edges just begin to turn a light golden brown.
  18. Remove from the oven and let cool slightly on the cookie sheet before transferring to a wire rack to cool completely.

Notes

Ensure butter is properly softened; it should yield to gentle pressure.
Chill dough logs for at least 4 hours for best shape retention.
Do not overmix the dough once flour is added to keep cookies tender.
Watch baking closely; shortbread should be pale with only golden edges.
For even slicing, use a sharp, thin knife.

Find it online: https://timelesscrumb.com/cranberry-pistachio-shortbread/