Cranberry Orange Pistachio Shortbread
User Reviews
4.7
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Prep Time
4 hrs 15 mins
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Cook Time
12 mins
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Total Time
4 hrs 27 mins
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Servings
22 cookies
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Calories
165 kcal
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Course
Baked Goods
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Cuisine
American
Cranberry Orange Pistachio Shortbread
Description
The dough is prepared by processing or creaming unsalted butter with granulated sugar, fresh orange zest, and orange extract to release citrus aroma. Adding flour and salt combines all ingredients into a cohesive shortbread dough. Incorporating dried cranberries and pistachios adds bursts of sweetness and a nutty crunch distributed evenly throughout the cookies.
Shaping the dough into a log and refrigerating it for at least four hours—preferably overnight—helps the dough firm for cleaner slicing, which prevents spreading during baking. Baking at 350°F on parchment-lined sheets yields shortbread with a slightly crisp edge and tender interior.
The cookies can be formed with a food processor or stand mixer, and the recipe accommodates mixing by hand if needed by adjusting the method to include folding the mix-ins after the base dough is made.
Ingredients
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- orange zest of 1 medium
- 1 teaspoon orange extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 2/3 cup dried cranberries chopped
- 2/3 cup pistachio chopped, shelled
Instructions
- In a food processor, add the butter, sugar, orange zest, and orange extract. Process until combined. (If you don't have a food processor, you can use a mixer, see note below).
- Add the flour and salt and process until it starts to form a dough.
- Transfer the dough to a lightly floured flat surface and press it out into a flat circle. Top with the cranberries and pistachios and press them into the dough. Knead the dough a little until the cranberries and pistachios are evenly distributed.
- Using your hands, shape the dough into a log, roughly 12 inches long. Unroll a large piece of plastic wrap on the counter. Place the log onto the plastic wrap and use the plastic wrap to help roll and shape the log into an evenly round log. Refrigerate for at least 4 hours, preferably overnight. Chilling the dough is mandatory. You can chill for up to 5 days.
- When ready to bake, preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Remove the log from the refrigerator and use a sharp knife to cut the log into 1/4-inch slices. Place the slices on the prepared baking sheets spacing them about 1 inch apart. Keep them chilled until ready to bake.
- Bake for 10 to 14 minutes or until shortbread cookies are lightly golden brown around the edges.
- Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Notes
- Chilling the dough for at least four hours or overnight is essential for firm slices and minimal spreading during baking.
- Without a food processor, use a stand or hand mixer for creaming butter, sugar, and flavorings, then mix in dry ingredients and add cranberries and pistachios by hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 28mg | 1% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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