Cranberry Pistachio Shortbread

Cranberry Pistachio Shortbread: A Festive Cookie Delight

There’s something undeniably special about the holiday season, and what better way to celebrate than with a batch of freshly baked cookies? This Cranberry Pistachio Shortbread recipe is the perfect blend of tart, sweet, and nutty flavors, all wrapped up in a buttery, melt-in-your-mouth shortbread base. Whether you’re making them as a gift or enjoying them with a cup of tea, these cookies are sure to bring a festive touch to your table.

Ingredients You’ll Need:

• 1 cup unsalted butter, softened 🧈
• 3/4 cup powdered sugar 🍚
• 2 cups all-purpose flour (250 grams) 🌾
• 1/4 teaspoon salt 🧂
• 1 tablespoon orange zest 🍊
• 3/4 cup dried cranberries, chopped 🍒
• 3/4 cup unsalted pistachios, chopped 🥜

Instructions:

1️⃣ Cream the Butter and Sugar: In a large bowl, beat together the softened butter and powdered sugar until light and fluffy. This step is key to achieving that classic shortbread texture. 🥄

2️⃣ Incorporate the Dry Ingredients: With the mixer on low speed, gradually mix in the flour, salt, and orange zest until just combined. The dough will be thick and slightly crumbly, perfect for shortbread. 🍊

3️⃣ Add the Cranberries and Pistachios: Gently stir in the chopped cranberries and pistachios. The contrast of colors from the cranberries and pistachios adds a festive look to the cookies. 🍒🥜

4️⃣ Shape the Dough: Place a sheet of wax paper or parchment paper on the counter. Take half of the dough, place it on the paper, and form it into a log shape about 1 to 1 1/2 inches (2-3 cm) in diameter. Roll up the log in the paper and twist the ends to pack it tightly. 📜

5️⃣ Repeat and Chill: Repeat the process with the second half of the dough, creating two logs. Place the logs in the fridge to chill for at least 4 hours, or up to 3 days. You can also freeze the logs for up to 2 months in a freezer container. Just remember to thaw them overnight in the fridge before baking. ❄️

6️⃣ Prepare to Bake: When you’re ready to bake, preheat your oven to 325°F (165°C) and line cookie sheets with parchment paper or baking mats. 🔥

7️⃣ Slice and Bake: Take one log out of the fridge at a time, unwrap it, and slice it into cookies about 1/4 – 1/3 inch thick (about 0.5 cm). Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 14-17 minutes, or until the tops look set and the edges start to turn golden brown. 🍪⏳

Quick Facts:

• Prep Time: 20 minutes
• Chilling Time: 4 hours
• Cooking Time: 15 minutes
• Total Time: 4 hours 35 minutes
• Calories: 150 Kcal per cookie
• Servings: Makes 24 cookies

Tips for the Perfect Shortbread:

• Chill Time: Don’t skip the chilling time—it’s crucial for the cookies to hold their shape during baking.
• Even Slices: Use a sharp knife to slice the dough into even rounds, ensuring consistent baking.
• Storage: Store these cookies in an airtight container at room temperature for up to a week. They also freeze beautifully for longer storage.

These Cranberry Pistachio Shortbread cookies are a delightful addition to your holiday baking repertoire. Their festive colors and rich flavors make them a standout treat that’s sure to impress. Happy baking!

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