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Cranberry Pistachio Shortbread Recipe

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★★★★★

4.1 from 41 reviews

These Cranberry Pistachio Shortbread cookies combine buttery, tender shortbread with the tartness of dried cranberries and the crunch of pistachios, enhanced by a bright touch of orange zest. Perfectly crisp around the edges and delightfully soft inside, they make a festive and delicious treat for any occasion.

Ingredients

Scale

Shortbread Dough

  • 1 cup unsalted butter, softened
  • 3/4 cup powdered sugar
  • 2 cups all-purpose flour (250 grams)
  • 1/4 teaspoon salt
  • 1 tablespoon orange zest
  • 3/4 cup dried cranberries, chopped
  • 3/4 cup unsalted pistachios, chopped

Instructions

  1. Beat butter and sugar: In a large bowl, use an electric mixer to beat together the softened butter and powdered sugar until the mixture becomes light and fluffy.
  2. Combine dry ingredients: With the mixer on low speed, gradually mix in the all-purpose flour, salt, and freshly grated orange zest until just combined. The dough will be quite thick at this point.
  3. Add cranberries and pistachios: Gently fold in the chopped dried cranberries and pistachios to distribute them evenly throughout the dough.
  4. Shape the dough logs: Lay a sheet of wax or parchment paper on the counter. Take half of the dough and shape it into a tight log approximately 1 to 1 1/2 inches (2-3 cm) in diameter. Roll the log in the paper and twist the ends to compact it firmly.
  5. Repeat shaping: Do the same with the remaining half of the dough to form a second log.
  6. Chill the dough: Place the wrapped logs in the refrigerator for at least 4 hours or up to 3 days to firm up. You can also freeze the logs for up to 2 months; thaw overnight in the fridge before baking.
  7. Preheat the oven: When ready to bake, preheat your oven to 325°F (163°C) and line cookie sheets with parchment paper or silicone baking mats.
  8. Slice the cookies: Remove one dough log from the refrigerator at a time, unwrap it, and slice into 1/4 to 1/3 inch (about 0.5 cm) thick cookies.
  9. Arrange and bake: Place cookies about 2 inches apart on the prepared baking sheets. Bake for 14-17 minutes, until the tops look set and the edges begin to turn golden brown.

Notes

  • Ensure the butter is softened to room temperature for easier mixing and a tender crumb.
  • Chilling the dough logs is essential for perfect slices and maintaining shape during baking.
  • You can substitute dried cherries or raisins for cranberries if preferred.
  • Store baked cookies in an airtight container at room temperature for up to one week.
  • Freeze dough logs rather than sliced cookies for best texture and freshness preservation.

Keywords: cranberry pistachio shortbread, shortbread cookies, holiday cookies, festive cookies, buttery cookies, orange zest, dried cranberries, pistachios

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