Cranberry Pistachio Shortbread Cookies
Ingredients
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 3/4 cup dried cranberries
- 3/4 cup shelled pistachios
Directions
In a large bowl, beat the butter and powdered sugar until smooth and creamy (about 2-3 minutes).
Add vanilla, orange zest, and salt; mix well.
Gradually mix in the flour until just combined; do not overmix.
Fold in the chopped cranberries and pistachios until evenly distributed.
Roll the dough into a log about 2 inches wide, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or freeze for 30 minutes.
Preheat the oven to 350°F.
Slice the chilled dough into 1/4-inch thick rounds and place them on a lined baking sheet.
Bake for 14–16 minutes or until the edges are lightly golden.
Let the cookies cool on a wire rack.
Drizzle with melted white chocolate and top with extra pistachios or cranberries, if desired.
Frequently Asked Questions
How should I store these Cranberry Pistachio Shortbread Cookies to maintain their freshness?
Once completely cooled, store your Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature. They will stay fresh for up to one week when stored properly away from excessive heat or humidity. For longer storage, you can freeze them for up to three months.
Can I substitute the orange zest in this shortbread recipe with a different citrus flavor?
Yes, you can substitute the orange zest with lemon zest for a brighter flavor profile, as the recipe relies on the zest for aromatic depth rather than liquid. However, ensure you use the zest of one lemon to maintain the correct balance of dry and wet ingredients in this buttery dough.
What is the key technique to prevent my shortbread from becoming tough or crumbly?
The most critical step is to mix the flour in gradually until it is *just* combined after creaming the butter and sugar. Overmixing develops gluten, leading to tough cookies; aim for a dough that holds together without overworking it once the flour is added.
