Cranberry Pistachio Shortbread Cookies Recipe

Cranberry Pistachio Shortbread Cookies Recipe

from wish-cake.com
Cookies
150 min
36 servings

Buttery, tender shortbread cookies filled with tart cranberries, crunchy pistachios, and a touch of orange zest. Perfect for the holidays or any time you want a colorful, flavorful treat!

Ingredients

  • 1 cupunsalted butter, softened
  • ½ cupgranulated sugar
  • 2 ¼ cupsall-purpose flour
  • ¼ teaspoonsalt
  • 1 tablespoonorange zest
  • ¾ cupdried cranberries, roughly chopped
  • ¾ cuppistachios, roughly chopped

Directions

  1. 1

    In a mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy.

  2. 2

    Reduce mixer speed to low. Mix in flour, salt, and orange zest until just combined.

  3. 3

    Stir in chopped cranberries and pistachios.

  4. 4

    Place a sheet of parchment paper or cling wrap on the counter. Place dough on it and knead gently to bring it together.

  5. 5

    Shape dough into a log on the parchment/cling wrap, about 2 inches thick. Roll up tightly, twist ends, and chill in fridge until firm, at least 1 hour.

  6. 6

    Preheat oven to 325°F (163°C) and line two baking sheets with parchment paper.

  7. 7

    p id=”instruction-step-7″>7. Slice chilled dough into 1/4-inch rounds and place on prepared sheets 2 inches apart.

  8. 8

    p id=”instruction-step-8″>8. Bake 14–16 minutes or until edges are just golden.

  9. 9

    id=”instruction-step-9″>9. Cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.

  10. 10

    id=”instruction-step-10″>10. Enjoy!