Cranberry Pistachio Shortbread Cookies
Cranberry pistachio shortbread cookies: a buttery orange-vanilla shortbread dough with chopped dried cranberries and pistachios, rolled into logs, chilled, sliced and baked at 350°F. Makes 24 cookies.
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Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup dried cranberries chopped
- 1/2 cup pistachios chopped
Instructions
- Add the softened butter and sugar to a large bowl and cream together with a hand mixer on medium speed until fluffy and creamy, about 1 to 2 minutes. Add the vanilla and orange zest and beat until combined.
- Add the flour and salt and beat until fully incorporated. Stir in the cranberries and pistachios.
- Form the dough into two 6-inch logs and wrap them tightly with plastic wrap. Refrigerate for at least 1 hour or up to overnight.
- Heat the oven to 350°F and line 2 baking sheets with silicone baking mats or parchment paper.
- Cut the dough into 1/2-inch slices and place them on the prepared baking sheets 2 inches apart.
- Bake for 10 to 12 minutes, rotating the pans halfway through, until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store baked cookies in an airtight container for up to 2 weeks. Wrapped dough logs can be frozen for about 2 months; thaw in the refrigerator before slicing.
Nutrition
Serving: 1servingCalories: 145kcalCarbohydrates: 15gProtein: 1.7gFat: 9gSodium: 26mgFiber: 0.7gSugar: 6g