Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread cookies combine creamy butter, sweet cranberries, and crunchy pistachios for a delightful treat perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter (softened) Ensure butter is at room temperature.
- 3/4 cup powdered sugar *
- 2 cups all-purpose flour (AKA plain flour – 250 grams)
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 3/4 cup dried cranberries (chopped)
- 3/4 cup unsalted pistachios (chopped) *
Instructions
Preparation
- In a large bowl, beat together the butter and sugar until fluffy.
- With the mixer on low speed, mix in the flour, salt, and orange zest until just combined. The dough will be thick.
- Stir in the chopped cranberries and pistachios.
- Take 1/2 of the dough, place it on a sheet of wax or parchment paper and form it into a log shape about 1 to 1 1/2 inches in diameter.
- Roll up the log in wax paper and twist the ends tightly to pack the log.
- Repeat the process with the 2nd half of the dough to create another log.
- Place the logs in the fridge for at least 4 hours, or up to 3 days. Logs can be frozen for up to 2 months.
Baking
- Preheat the oven to 325°F (160°C) and line cookie sheets with parchment paper.
- Take 1 log out of the fridge, unwrap, and slice into cookies about 1/4 to 1/3 inch thick.
- Place cookies 2 inches apart on the cookie sheet and bake for 14-17 minutes, or until the tops look set and edges are golden brown.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze logs for up to 2 months for fresh baking anytime.