Description
These Cranberry Pistachio Shortbread cookies are buttery, tender, and perfectly crumbly with a delightful burst of tart cranberries and crunchy pistachios. Infused with fresh orange zest and a hint of vanilla, they offer a festive flavor and a sparkling sugary finish, ideal for holiday gatherings or any special treat.
Ingredients
Scale
Shortbread Dough
- 3/4 cup unsalted butter, softened to room temperature
- 1/3 cup granulated sugar, plus extra for sprinkling
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all purpose flour, spooned and leveled
- Zest of a medium orange
- 2/3 cup shelled pistachios, roughly chopped
- 2/3 cup dried cranberries, roughly chopped
Instructions
- Cream Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is smooth and slightly fluffy, about 2 minutes.
- Add Flavorings: Beat in the vanilla extract and freshly grated orange zest until fully combined, ensuring the mixture is fragrant and evenly mixed.
- Incorporate Flour: Add the all-purpose flour and mix on the lowest speed until the dough starts to come together and pulls cleanly away from the sides of the bowl. The dough will initially look crumbly but will quickly form into a soft, cohesive mass.
- Fold in Nuts and Cranberries: Gently fold in the roughly chopped pistachios and dried cranberries until evenly distributed throughout the dough. Use your hands if necessary to fully incorporate the mix-ins without overworking the dough.
- Shape and Chill: Divide the dough into two equal halves and shape each half into a log approximately 2 inches in diameter. Wrap each log tightly with plastic wrap and refrigerate for at least 1 hour, or until firm to the touch.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Slice Dough: Using a sharp knife, slice the chilled dough logs into 1/4-inch thick rounds. If any slices crumble, gently press them back together to maintain shape. Arrange the rounds spaced 2 inches apart on the prepared baking sheets to allow for slight spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 14 minutes, or until the edges of the cookies turn a pale golden color, indicating they are perfectly baked and tender.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely, ensuring a crisp texture.
- Finish and Serve: Just before serving, sprinkle the cooled cookies with a little extra granulated sugar to add a sparkling, festive touch. Enjoy these delightful cranberry pistachio shortbread cookies with your favorite beverage or as a sweet snack.
Notes
- For best results, ensure the butter is softened but not melted when creaming with sugar.
- Wrapping and chilling the dough logs is crucial to maintain the cookie shape during baking.
- Use a sharp knife for clean slices to avoid crumbling the dough rounds.
- Store leftovers in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen before baking; slice and bake as directed when ready.
