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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.

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. 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

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