Cranberry Pistachio Shortbread Cookies
Prep Time: 20 minutes
Cook Time: 14–18 minutes
Chill Time: 2 hours
Servings: 24 cookies
Ingredients
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (65 g) dried cranberries, finely chopped
- ½ cup (60 g) shelled unsalted pistachios, finely chopped
- 1 teaspoon finely grated orange zest, optional
Instructions
- Cream the butter and sugar: In a large bowl, beat the softened butter and powdered sugar for 1–2 minutes until smooth and creamy. Avoid beating until very fluffy, as too much incorporated air can cause the cookies to spread.
- Add the flavoring: Mix in the vanilla extract and optional orange zest. Scrape down the sides of the bowl so everything combines evenly.
- Add the dry ingredients: Whisk the flour and salt together in a separate bowl. Gradually add to the butter mixture, mixing on low speed just until a soft dough forms. The dough may look crumbly at first but should hold together when gently pressed.
- Fold in the additions: Add the chopped cranberries and pistachios. Mix briefly or fold with a sturdy spatula until evenly distributed.
- Shape the dough: Divide the dough in half. Place each portion on plastic wrap or parchment paper and shape into a compact log approximately 6 inches long and 2 inches in diameter. Press out any gaps to help prevent crumbling when sliced.
- Chill: Wrap the logs tightly and refrigerate for at least 2 hours, or until firm. For rounder cookies, gently roll the logs again after the first 30 minutes of chilling.
- Prepare the oven: Preheat to 325°F (165°C). Line two baking sheets with parchment paper.
- Slice the cookies: Unwrap the dough and use a sharp knife to cut each log into approximately 12 slices, about ½ inch thick. If the dough cracks, let it stand for 5–10 minutes before slicing. Gently press any broken edges back together.
- Bake: Arrange the cookies about 1 inch apart. Bake for 14–18 minutes, checking near the end. They should look set, with pale tops and lightly golden edges. If needed, bake a few minutes longer, depending on thickness and your oven.
- Cool: Leave the cookies on the baking sheets for 10 minutes before transferring to a wire rack. They are delicate while warm and become firmer as they cool.
Tips
- Finely chop the cranberries and pistachios to make slicing easier.
- Use softened butter that feels cool and holds its shape, rather than butter that is greasy or partially melted.
- Measure flour by weight for the most consistent texture.
- If using salted pistachios, reduce or omit the added salt.
- Keep the second dough log refrigerated while slicing and baking the first.
- For an optional finishing touch, dip completely cooled cookies halfway into melted white chocolate and sprinkle with chopped pistachios.
Storage
Store cooled cookies in an airtight container at room temperature for up to 1 week.
Refrigerate unbaked dough logs for up to 3 days, or freeze tightly wrapped for up to 3 months. Thaw frozen logs overnight in the refrigerator before slicing.
Baked cookies can also be frozen for up to 3 months, with parchment between layers. Thaw at room temperature before serving.
