Description
Buttery, crumbly shortbread cookies studded with tart cranberries, bright orange zest, and salty pistachios. A simple, no-chill recipe perfect for sharing or enjoying with tea.
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
Zest of 1 large orange
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2/3 cup dried cranberries
2/3 cup shelled pistachios, roughly chopped
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper
- In a large bowl, cream softened butter and sugar until light and fluffy
- Beat in orange zest and vanilla extract
- Gradually add flour and salt, mixing just until dough comes together
- Gently fold in dried cranberries and chopped pistachios
- Turn dough onto prepared baking sheet and pat into an even rectangle or circle about 1/2-inch thick
- Prick dough all over with a fork
- Bake for 25-30 minutes until edges are barely golde
- Cool on sheet for 10 minutes, then slice into wedges or bars while warm
Notes
Butter should be softened but not melted for best texture.
Do not overmix dough after adding flour.
For clean slices, score dough lightly after 15 minutes of baking.
Store in airtight container at room temperature for up to 1 week.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: shortbread, cookies, cranberry, orange, pistachio