Cranberry Pistachio Shortbread Recipe

Introduction

Cranberry Pistachio Shortbread offers a delightful blend of buttery richness, tart cranberries, and crunchy pistachios. This simple yet elegant cookie is perfect for festive occasions or everyday indulgence. With a hint of orange zest, it’s a refreshing twist on classic shortbread.

Ingredients

• 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. Step 1: In a large bowl, beat together the softened butter and powdered sugar until the mixture is light and fluffy.
2. Step 2: With the mixer on low speed, gradually mix in the flour, salt, and orange zest until just combined. The dough will be thick.
3. Step 3: Gently fold in the chopped cranberries and pistachios until evenly distributed.
4. Step 4: Place a sheet of wax or parchment paper on your counter. Take half of the dough and form it into a tight log about 1 to 1 1/2 inches (2-3 cm) in diameter. Wrap the log tightly in the paper and twist the ends to seal.
5. Step 5: Repeat the rolling and wrapping process with the remaining dough to create a second log.
6. Step 6: Refrigerate the logs for at least 4 hours or up to 3 days. For longer storage, freeze them for up to 2 months; thaw overnight in the fridge before baking.
7. Step 7: When ready to bake, preheat your oven to 325°F (160°C) and line baking sheets with parchment paper or silicone mats.
8. Step 8: Unwrap one log at a time and slice into cookies about 1/4 to 1/3 inch (0.5 cm) thick. Place cookies 2 inches apart on the prepared sheets.
9. Step 9: Bake for 14-17 minutes, until the tops appear set and the edges start to turn golden brown. Allow to cool before serving.

Tips & Variations

• Use fresh orange zest for the best flavor and avoid the bitter white pith.
• For a nuttier twist, try toasting the pistachios lightly before adding them to the dough.
• You can substitute dried cherries or raisins for the cranberries if preferred.
• Chill the dough logs tightly to make slicing easier and ensure neat cookies.

Storage

Store baked shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies in a sealed container for up to 2 months. To reheat, let cookies come to room temperature or warm briefly in a low oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe or omit it entirely to avoid an overly salty cookie.

How can I make the shortbread dough if I don’t have a mixer?

You can mix the butter and sugar by hand using a wooden spoon until creamy, then gradually incorporate the dry ingredients and mix until just combined. It may take a bit more effort but works well.

Cranberry Pistachio Shortbread Recipe

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★★★★★

4.9 from 149 reviews

Cranberry Pistachio Shortbread is a delightful, buttery cookie featuring a tender crumb, vibrant dried cranberries, and crunchy pistachios, enhanced with a fresh burst of orange zest. These festive, melt-in-your-mouth treats are perfect for holiday celebrations or any occasion that calls for a sweet, nutty indulgence.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 35 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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. Cream butter and sugar: In a large bowl, beat together the softened butter and powdered sugar until the mixture is light and fluffy, ensuring an airy base for the shortbread dough.
2. Add dry ingredients: With the mixer on low speed, gradually mix in the all-purpose flour, salt, and orange zest until just combined. The dough will become thick and slightly crumbly at this stage.
3. Incorporate cranberries and pistachios: Gently fold in the chopped dried cranberries and pistachios to evenly distribute the flavors and textures throughout the dough.
4. Shape dough into logs: Place 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 to 3 cm) in diameter. Wrap the log in the paper and twist the ends to secure. Repeat with the second half of dough, creating two logs total.
5. Chill the dough: Refrigerate the wrapped logs for at least 4 hours, or up to 3 days. For longer storage, freeze logs in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before baking.
6. Preheat oven and prepare baking sheets: When ready to bake, preheat the oven to 325°F (163°C) and line cookie sheets with parchment paper or baking mats to prevent sticking.
7. Slice and bake cookies: Unwrap one chilled log at a time and slice into cookies about 1/4 to 1/3 inch (approximately 0.5 cm) thick. Place cookies 2 inches apart on the prepared cookie sheets.
8. Bake: Bake in the preheated oven for 14 to 17 minutes, or until the cookie tops look set and the edges start to turn a golden brown, indicating they are perfectly baked.

Notes

• The dough must be well-chilled before slicing to maintain shape and produce clean cookie slices.
• Using powdered sugar instead of granulated sugar ensures a smoother, more tender shortbread texture.
• Orange zest adds a fragrant brightness that complements the tart cranberries and rich pistachios.
• Store baked cookies in an airtight container at room temperature for up to one week.
• Logs can be frozen before baking for convenience; just slice and bake directly from the fridge after thawing overnight.

Keywords: cranberry pistachio shortbread, holiday cookies, orange zest cookies, nutty shortbread, festive desserts