Description
Description Elegant cranberry pistachio shortbread cookies combine buttery flavor with tart cranberries and crunchy pistachios, perfect for the holiday season.
Ingredients
- 1 cup ( 2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
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Instructions
- Bring the unsalted butter to room temperature. Preheat the oven to 325°F (160°C).
- In a stand mixer, cream the softened butter and powdered sugar until light and fluffy.
- Add vanilla and almond extracts, and orange zest if using, and mix until combined.
- Gradually add the flour and salt mixture, mixing until just incorporated.
- Fold in the chopped cranberries and pistachios gently with a spatula.
- Divide the dough into two logs, wrap in plastic wrap, and refrigerate for 2 to 24 hours.
- Slice the chilled logs into ¼-inch thick rounds and arrange on baking sheets.
- Bake for 15 to 20 minutes until edges are lightly golden.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack until completely cooled.
- Optional: Dip cookies in melted white chocolate and sprinkle with more chopped pistachios or cranberries.
- Store cookies in an airtight container at room temperature for up to a week.
Notes
- Notes
- For a more sophisticated touch, roll the dough logs in coarse sanding sugar before chilling.