4.7 from 75 votes
Cranberry Orange Pistachio Shortbread
This Cranberry Orange Pistachio Shortbread blends butter, sugar, orange zest, and extract into a tender dough enriched with chopped dried cranberries and shelled pistachios. Chilled and shaped into a log, the dough is sliced and baked to produce crisp, buttery cookies with bright citrus notes and crunchy textures from the nuts and fruit.
Prep Time
4 hrs 15 mins
Cook Time
12 mins
Total Time
4 hrs 27 mins
Servings:
22
cookies
Calories:
165 kcal
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 22 cookies
Amount Per Serving
Calories 165
% 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.