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Cranberry Pistachio Shortbread Recipe

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4.2 from 2 reviews

Delightfully buttery Cranberry Pistachio Shortbread cookies featuring a perfect balance of sweet dried cranberries, crunchy pistachios, and a hint of fresh orange zest. These classic shortbread cookies are chilled before baking to ensure a firm texture and baked until lightly golden, making them an ideal treat for holidays or everyday indulgence.

Ingredients

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, beat together the softened unsalted butter and powdered sugar until the mixture is light, fluffy, and well combined.
  2. Add dry ingredients and zest: 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 become thick and hold shape.
  3. Incorporate cranberries and pistachios: Gently fold the chopped dried cranberries and chopped unsalted pistachios into the dough ensuring even distribution without overmixing.
  4. Form logs with dough: Place a sheet of wax or parchment paper on the counter. Divide the dough in half and using one portion, form it into a log approximately 1 to 1.5 inches (2 to 3 cm) in diameter. Wrap tightly in the paper and twist the ends to secure.
  5. Repeat log formation: Repeat the previous step with the remaining dough, so you have two logs wrapped and ready.
  6. Chill the dough logs: Refrigerate the logs for at least 4 hours or up to 3 days to firm up. You can also freeze logs in a freezer-safe container for up to 2 months; thaw overnight in the fridge before baking.
  7. 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 silicone baking mats.
  8. Slice cookies: Remove one log from the fridge, unwrap it carefully, and slice into cookies about 1/4 to 1/3 inch (approximately 0.5 cm) thick.
  9. Arrange cookies and bake: Place the cookies on the prepared cookie sheet, spacing them about 2 inches apart. Bake for 14 to 17 minutes until the tops look set and edges begin to turn golden brown.

Notes

  • Ensure butter is softened for easy mixing but not melted.
  • Chilling the dough is essential for clean slicing and maintaining the shape of cookies.
  • Pistachios can be substituted with walnuts or pecans if preferred.
  • Store baked cookies in an airtight container at room temperature for up to one week.
  • Dough logs freeze well; thawing in the fridge is recommended before slicing and baking.

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