Description

These cranberry orange shortbread cookies are rich in flavor, combining sweet cranberries, zesty orange, and crunchy pistachios. Perfect for casual gatherings or holiday treats, they come together easily for a delightful homemade snack.

Ingredients

Scale

1 cup unsalted butter, 2 sticks, softened
½ cup granulated sugar
1 orange, zested
2 ¼ cups all-purpose flour
¼ teaspoon salt
¾ cup sweetened dried cranberries, roughly chopped
¾ cup pistachios, roughly chopped

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Instructions

In a small bowl, combine the granulated sugar and orange zest, rubbing them together until fragrant.
Add softened butter to the sugar mixture and beat with an electric mixer until light and creamy.
Switch the mixer to low, add the flour and salt, and mix until a dough forms. Gently fold in the chopped cranberries and pistachios.
On a sheet of parchment or plastic wrap, shape the dough into a tight log about 2 inches in diameter, pressing it together.
Optionally, roll the log in granulated sugar before wrapping it tightly in the parchment. Chill in the fridge for at least an hour until firm.
Preheat the oven to 325°F and line two baking sheets with parchment paper. Slice the chilled dough into ¼-inch rounds and place them on the baking sheets spaced apart.
Bake for 14–16 minutes, until the edges are set and slightly golden. Allow cooling on the pan for a few minutes before transferring to a rack.

Notes

Chilling the dough is essential to help the cookies maintain their shape while baking.
These cookies can be rolled in sugar before chilling for added sweetness on the outside.
Store baked cookies in an airtight container for up to a week.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 5g
Sodium: 40mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg