Cranberry Pistachio Shortbread

Bright, buttery shortbread cookies with tangy cranberries and crunchy pistachios, perfect for gifting or holiday cookie trays.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 17

Total Time 37

Servings: 36 cookies

Course: Cookies, Dessert, Snack

Cuisine: American, Holiday

Calories: 105

Main ingredients

1 cup unsalted butter (softened) Use unsalted butter for best shortbread flavor.
3/4 cup powdered sugar Use granulated sugar for a coarser texture.
2 cups all-purpose flour Spoon and level for accuracy; about 250 grams.
1/4 teaspoon salt Adjust if using salted butter.
1 tablespoon orange zest Fresh zest is brighter; avoid the white pith.
3/4 cup dried cranberries (chopped) Chop to avoid large holes in slices.
3/4 cup unsalted pistachios (chopped) Use shelled, unsalted and chop coarsely.

Preparation

In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
With the mixer on low, add the flour, salt, and orange zest; mix until dry ingredients are just incorporated.
Fold in the chopped dried cranberries and chopped pistachios using a spatula.
Divide the dough into two even portions and shape each half into a compact log, about 1 to 1 1/2 inches in diameter.
Wrap each log tightly in parchment and refrigerate for at least 4 hours or up to 3 days.

Baking

Preheat your oven to 325°F (163°C) and line cookie sheets with parchment or silicone mats.
Working with one log, unwrap and slice it into rounds about 1/4 to 1/3 inch thick.
Arrange the cookies about 2 inches apart on the prepared sheets.
Bake for 14–17 minutes, until the tops look set and edges begin to turn light golden brown.
Remove to a rack to cool.

Serving: 1gCalories: 105kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 4gSugar: 1g

Store cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies in a sealed bag for up to 2 months.

Let us know how it was!