Description
Buttery slice-and-bake Cranberry Pistachio Shortbread with orange zest, tart cranberries, and crunchy pistachios—perfect for cookie trays and gifting.
Ingredients
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1 cup unsalted butter, softened
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3/4 cup powdered sugar
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2 cups all-purpose flour (250 g)
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1/4 tsp salt
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1 tbsp orange zest
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3/4 cup dried cranberries, chopped
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3/4 cup unsalted pistachios, chopped
Instructions
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In a large bowl, beat butter and powdered sugar until fluffy.
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On low speed, mix in flour, salt, and orange zest until just combined (dough will be thick).
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Stir in chopped cranberries and pistachios.
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Divide dough in half. Shape each half into a tight log about 1–1 1/2 inches thick. Wrap in wax/parchment paper and twist ends closed.
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Chill logs at least 4 hours (or up to 3 days).
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Preheat oven to 325°F. Line baking sheets with parchment or baking mats.
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Slice one chilled log at a time into 1/4–1/3 inch rounds.
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Place cookies 2 inches apart and bake 14–17 minutes, until set and edges are lightly golden. Cool before serving.
Notes
Chill time matters: firm logs slice cleaner and bake better.
Freezer-friendly: freeze logs up to 2 months; thaw overnight in fridge before baking.
Storage: keep baked cookies airtight at room temp up to 1 week, or freeze for longer.
For neat slices: use a sharp knife; wipe between cuts if needed.
- Prep Time: 4 hrs 20 mins
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 6 g
- Sodium: 21 mg
- Fat: 7.6 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 13.5 g
- Fiber: 0.7 g
- Protein: 1.6 g
- Cholesterol: 16 mg