Cranberry Orange Shortbread Cookies with Pistachios
These cranberry orange shortbread cookies are buttery, festive, and loaded with dried cranberries and pistachios. A simple slice-and-bake recipe perfect for holidays or any occasion!
Servings: 36 cookies
Ingredients
- 1 cup unsalted butter 2 sticks, softened
- ½ cup granulated sugar
- 1 orange zested
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup sweetened dried cranberries roughly chopped
- ¾ cup pistachios roughly chopped
Instructions
- Add the granulated sugar and orange zest to a small bowl and use a spoon to rub the zest into the sugar until it smells super fragrant.
- Add the butter to the bowl and beat with an electric mixer until light and creamy. Turn the mixer to low and add the flour and salt, mixing just until the dough comes together. Stir in the chopped cranberries and pistachios.
- Lay out a sheet of parchment or plastic wrap and dump the dough onto it. Gently press and knead it together, then shape it into a tight log that is about 2 inches across. If it's easier you can also work with the half the dough at a time.
- You can also roll the dough log in sprinkling sugar at this point if you want to (I do about half the time, I like it but it's not necessary). Roll the dough log up in the parchment or wrap, twisting the ends to hold the shape. Chill in the fridge for at least an hour, or until firm.
- When you’re ready to bake, heat the oven to 325°F and line two baking sheets with parchment. Unwrap the chilled dough and slice it into ¼-inch rounds. Place the cookies a couple inches apart on the prepared baking sheets.
- Bake for 14–16 minutes, until they’re set and just starting to turn golden on the edges. Let them cool on the pan for a few minutes before transferring to a rack. Enjoy!
Notes
- Boost Citrus Flavor: One of the best things you can do when adding any kind of citrus zest to a recipe is work it into the sugar! Making orange sugar for this recipe makes the orange pop, and it's one of my favorite baking tips. I do it as often as I can in recipes!
- Pistachio Options: I used raw and unsalted pistachios, but I'm sure that roasted and salted would work great too.
- Chop for Structure: Give the cranberries and nuts a chop before adding them to the dough, if the pieces are too big the cookies don't hold together well.
- Fix Crumbly Ends: If the ends of your logs fall apart a bit when you slice them, it's no big deal. You can just use the heat of your hand to press them back together. Pressing the log together firmly before you stick it in the fridge will help you to avoid this.
- Citrus Swaps: Feel free to use lemon or lime zest, or double the orange for stronger flavor.
- Watch The Bake: You want lightly browned edges—no need to overbake since they firm up as they cool.
Nutrition
Calories: 108kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 17mg | Potassium: 44mg | Fiber: 1g | Sugar: 5g | Vitamin A: 176IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.5mg
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