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Cranberry and Pistachio Shortbread

Cranberry and Pistachio Shortbread

If there's a cookie that screams "holiday cheer," it's cranberry and pistachio shortbread cookies. With their buttery crumbly texture, festive pops of red cranberries, and green pistachios, these cookies not only look the part but taste divine. The hint of orange zest elevates the flavor, giving them a subtle citrusy brightness that perfectly balances the sweetness of the dried cranberries and the nuttiness of the pistachios.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 20 Cookies

Calories: 124 kcal per serving

Ingredients

  • 10 tablespoons - unsalted butter
  • 1 tbsp - orange zest
  • ½ tsp - vanilla extract
  • ½ tsp - salt
  • ½ cup - powdered sugar
  • 1 ½ cups - all-purpose flour
  • ½ cup - dried cranberries
  • ½ cup - pistachios

Instructions

  1. Prepare the butter by creaming 10 tablespoons (142 g) of unsalted butter in a large mixing bowl until smooth.
  2. Mix in 1 tablespoon (6 g) of orange zest and ½ teaspoon (2.5 ml) of vanilla extract. Add ½ teaspoon (2.5 g) of salt and stir until fully incorporated.
  3. Gradually mix in ½ cup (60 g) of powdered sugar, ensuring it's evenly blended for a light, creamy texture.
  4. Slowly add 1 ½ cups (190 g) of all-purpose flour, one cup at a time, stirring until a crumbly but cohesive dough forms.
  5. Fold in ½ cup (60 g) of chopped dried cranberries and ½ cup (60 g) of chopped pistachios for festive flavor and texture.
  6. Shape the dough into a 1-inch thick log on a floured surface. Wrap it tightly in parchment paper or plastic wrap and chill in the refrigerator for at least 1 hour.
  7. Preheat your oven to 350°F. Line a cookie sheet with parchment paper. Slice the chilled dough into ½-inch disks or use cookie cutters for decorative shapes.
  8. Place the slices on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the bottoms are lightly golden.
  9. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.

Nutrition

Energy: 124 kcal | Total Fat: 7 g | Saturated: 4 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 15 mg | Total Carbs: 14 g | Fiber: 1 g | Sugars: 6 g | Proteins: 2 g | Sodium: 60 mg | Polyunsaturated: 1 g | Monounsaturated: 2 g

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