Cranberry Pistachio Shortbread Cookies

By: Rabia

📋 Recipe Card

Quick Description:
Buttery shortbread cookies studded with tart cranberries, crunchy pistachios, and a hint of citrusy orange zest — festive, elegant, and perfect for gifting or enjoying with tea.

Servings & Timing:

  • Servings: ~30 cookies

  • Prep Time: 15 minutes (plus chilling)

  • Chill Time: 1 hour

  • Bake Time: 14–16 minutes

  • Total Time: ~1 hr 30 min

Dietary Badges:

  • ❌ Not gluten-free (contains flour)

  • ❌ Not dairy-free (contains butter)

  • ✅ Vegetarian

Ingredients (Checklist Style):

  • 1 cup (2 sticks) unsalted butter, softened

  • ½ cup granulated sugar

  • 2 ¼ cups all-purpose flour

  • ¼ tsp salt

  • 1 tbsp orange zest

  • ¾ cup dried cranberries, roughly chopped

  • ¾ cup pistachios, roughly chopped

Instructions (Concise & Numbered):

  1. Cream Butter & Sugar – In a mixing bowl, beat softened butter and sugar until light and fluffy.

  2. Mix in Dry Ingredients – Reduce mixer speed to low. Add flour, salt, and orange zest; mix until just combined.

  3. Add Mix-Ins – Stir in cranberries and pistachios.

  4. Shape & Chill – Place dough on parchment or cling wrap, shape into a 2-inch log, wrap tightly, and chill at least 1 hour.

  5. Prep for Baking – Preheat oven to 325°F (163°C). Line 2 baking sheets with parchment.

  6. Slice & Bake – Cut chilled dough into ¼-inch rounds. Arrange 2 inches apart on baking sheets. Bake 14–16 minutes, until edges are lightly golden.

  7. Cool & Serve – Cool 5 minutes on baking sheet, then transfer to wire rack. Enjoy!

✨ Introduction

These Cranberry Pistachio Shortbread Cookies are everything you want in a holiday (or anytime) treat: buttery, crisp, with pops of tart fruit and nutty crunch. The orange zest ties everything together with a bright, Mediterranean-inspired flavor. They’re simple to make, store well, and look stunning on a cookie tray.

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🔪 Ingredient Notes & Substitutions

  • Butter: Unsalted is best for controlling salt. If using salted, omit extra salt.

  • Flour: Standard all-purpose works; for a nuttier version, swap ½ cup with almond flour.

  • Cranberries: Use dried cranberries; for less sweetness, choose reduced-sugar or unsweetened.

  • Pistachios: Lightly salted roasted pistachios give extra depth; walnuts or pecans work as substitutes.

  • Orange Zest: Fresh zest is essential — it brightens the cookie flavor beautifully.

🍴 Variations & Serving Suggestions

  • d Version: Add ½ tsp cinnamon or cardamom for a warm twist.

  • Festive Touch: Dip half of each cookie in melted white chocolate, then sprinkle with chopped pistachios.

  • SpiceServing Ideas:

    • Pair with espresso or black tea.

    • Serve alongside a holiday cheese board for sweet-salty contrast.

    • Package in cellophane bags or tins as edible gifts.

🥡 Storage & Make-Ahead

  • Storage: Store in an airtight container at room temperature for up to 1 week.

  • Freezer: Freeze cookie dough logs (wrapped tightly) for up to 2 months. Slice and bake directly from frozen (add 2–3 minutes to bake time).

  • Make-Ahead: Dough can be made and chilled up to 3 days before baking.

📊 Nutrition (Per Cookie, ~30 servings)

  • Calories: ~120 kcal

  • Protein: 2 g

  • Fat: 7 g

  • Carbs: 12 g

  • Fiber: 1 g

❓ FAQs

Q: Can I make these gluten-free?
A: Yes, swap all-purpose flour for a 1:1 gluten-free baking blend. Texture will be slightly crumblier.

Q: Do I have to chill the dough?
A: Yes! Chilling keeps the cookies from spreading and helps flavors meld.

Q: Can I use fresh cranberries?
A: Not recommended — they’ll add too much moisture. Stick with dried.

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✨ These Cranberry Pistachio Shortbread Cookies strike the perfect balance of buttery, sweet, and tangy. Whether for holidays, gifts, or a cozy tea break, they’re bound to impress.

Rabia
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