Description
Melt-in-your-mouth Cranberry Pistachio Shortbread cookies infused with orange zest, studded with dried cranberries and salted pistachios.
Ingredients
1 cup (8 oz/225 g) butter, softened
¾ cup (3 oz/85 g) powdered sugar
Zest of 2 oranges
1¾ cups (8 ¾ oz/247 g) all-purpose flour
¼ cup (1 oz/30 g) cornstarch
¾ cup (3 ¾ oz/105 g) dried cranberries, finely chopped
¾ cup (3 ¾ oz/105 g) shelled, salted pistachios, chopped
Instructions
1. Beat softened butter, powdered sugar, and orange zest on medium speed for 2 minutes until creamy and pale.
2. Whisk all-purpose flour and cornstarch together, then add to creamed butter on low speed just until dough forms.
3. Fold in finely chopped dried cranberries and chopped pistachios until evenly distributed.
4. Divide dough in half, shape into two 2-inch logs wrapped in plastic wrap, and chill for at least 2 hours until firm.
5. Preheat oven to 350°F (175°C), line baking sheets with parchment, and slice logs into ⅓-inch rounds with a sharp knife.
6. Bake for 12 to 14 minutes until edges are barely golden; cool on a wire rack completely.
Notes
Chop cranberries and pistachios finely for clean slicing. Chill logs thoroughly for at least 2 hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American / Scottish
Nutrition
- Calories: 140
- Sugar: 7g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 9g
- Protein: 2g