Pistachio Cranberry Shortbread
Cranberry and pistachio shortbread is the ultimate holiday cookie—festive, flavorful, and impossibly easy to make. Imagine buttery dough infused with warm vanilla and a delicate hint of orange zest, studded with tart dried cranberries and crunchy toasted pistachios.
Equipment
- Microplane zester
- Mixing bowls or kitchen scale
- Measuring Spoons
- Parchment Paper
- Handheld or stand mixer
Ingredients
- 16 tablespoons (220 grams) salted butter room temperature (add an extra ½ teaspoon kosher salt if you do not have salted butter)
- ¾ cup (88 grams) powdered sugar
- 1 medium orange zested - use 2 oranges if you want a stronger orange flavor
- 1 teaspoon vanilla extract
- 2 cups (260 grams) all purpose flour
- ¼ teaspoon kosher salt
- ¾ cup (102 grams) roasted pistachios roughly chopped
- ¾ cup (102 grams) dried cranberries roughly chopped
Instructions
- The dough needs to chill in the refrigerator for 2 hours before baking.
- Place the butter, orange zest, vanilla, and powdered sugar in a medium bowl.
- Using beaters or the paddle attachment, beat until fluffy, about 2-3 minutes.
- Mix together the flour and kosher salt (add ½ teaspoon extra of kosher salt if you do not have salted butter)
- Add to the butter mixture.
- Mix until the dough is shaggy. Add the cranberries and pistachios, mix until well combined and a dough forms.
- Place a large piece of plastic wrap on the counter, or parchment paper, place half of the dough on top. Repeat with the other half. Form the dough into 8 inch logs, roll it a bit to make it round. Wrap it tightly.
- You can place the logs in tall glasses to prevent the round log from getting a dent on the bottom to maintain the round shape.
- Refrigerate for 2 hours or until thoroughly cold.
- Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Slice the log cleanly with a sharp knife using a straight downward motion. Avoid using a serrated knife, which can tear the dough. You should get 35 cookies.
- Place on a parchment lined baking sheet. Bake one sheet at a time, and keep the remaining dough discs or log in the refrigerator until ready to bake. You don’t want them warming up.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 13-15 minutes or until the edges are just golden brown. You can go longer if you want them super crispy! Let cool on the baking sheet.
- They will be crisp when completely cooled down. Dip in chocolate if desired!
- See storage in notes below.
Notes
Chill the dough: Ensures the cookies hold their shape during baking.
Don’t over mix: Overworking the dough will make the cookies tough.
Prep your mix-ins: Chop pistachios and cranberries evenly for consistent flavor distribution.
Cream ingredients correctly: Beat orange zest with butter and powdered sugar first to release the citrus oils.
Use parchment paper: Line baking sheets for effortless cookie removal.
Shape the dough carefully: Place the logs in a tall glass while chilling to prevent flat edges and keep the shape round.
Storage
Refrigeration: You can refrigerate the dough logs for up to 2 days in the refrigerator, just slice and bake when you want to enjoy. I don't recommend refrigerating the baked cookies, as it can alter the texture and dry the cookies out.
Room temperature: Store the baked cookies in a cookie tin for up to four days.
Freezing: Keep the cookies in an airtight container for up to two months; thaw at room temperature before serving. You can freeze the dough logs in an airtight container for up to 2 months, thaw in the refrigerator before slicing and baking.
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