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Cranberry Pistachio Shortbread Recipe

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4 from 35 reviews

Delight in these Cranberry Pistachio Shortbread cookies, a perfect balance of buttery richness, sweet dried cranberries, and crunchy pistachios with a hint of fresh orange zest. Ideal for holiday treats or anytime you crave a crisp, flavorful biscuit.

Ingredients

Shortbread Dough

  • 1 cup unsalted butter, softened
  • 3/4 cup powdered sugar
  • 2 cups all-purpose flour (250 grams)
  • 1/4 teaspoon salt
  • 1 tablespoon orange zest
  • 3/4 cup dried cranberries, chopped
  • 3/4 cup unsalted pistachios, chopped

Instructions

  1. Prepare the Butter: Ensure the unsalted butter is softened to room temperature for easy mixing and a smooth dough texture.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, powdered sugar, and salt to evenly distribute the ingredients and avoid lumps.
  3. Add Flavorings: Stir in the orange zest, chopped dried cranberries, and chopped unsalted pistachios to the dry mixture, blending them evenly.
  4. Combine with Butter: Cut the softened butter into the dry mixture using a pastry cutter or your fingertips until the dough comes together as a cohesive mass but still crumbly.
  5. Form Dough: Press the dough into a disc shape, wrap tightly with plastic wrap, and chill in the refrigerator for at least 1 hour to firm up for easier handling.
  6. Preheat Oven: Set your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  7. Shape Cookies: Roll the chilled dough to about 1/4 inch thickness on a lightly floured surface, then cut into desired shapes using cookie cutters or a knife.
  8. Bake: Arrange the cookies on the prepared baking sheet and bake for approximately 18-22 minutes, or until edges are just beginning to turn golden brown.
  9. Cool: Remove from the oven and allow the shortbread cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Serve and Store: Enjoy your Cranberry Pistachio Shortbread with tea or coffee. Store leftovers in an airtight container at room temperature for up to one week.

Notes

  • Powdered sugar is preferred for a smoother texture but granulated sugar can be used, which may result in a slightly grainier texture.
  • Use fresh orange zest for the best citrus flavor without bitterness that comes from the pith.
  • Chilling the dough is critical to prevent spreading during baking and achieve the perfect crumbly texture.
  • Chop cranberries and pistachios roughly to distribute texture and flavor evenly without overwhelming the dough.
  • Store baked shortbread in an airtight container to maintain crispness.

Find it online: https://recipethrive.com/cranberry-pistachio-shortbread-recipe/