Cranberry Orange Shortbread

Name: Cranberry Orange Shortbread
Cook time: 16 min
Total time: 2 h 46 min
Yield: 1 dozen cookies
Ingredients: 1 cup (2 sticks) salted butter, softened; ¾ cup powdered sugar; 2 Tbsp orange zest; 1 tsp vanilla extract; 2 cups all-purpose flour; ½ cup dried cranberries, chopped; 1 cup pistachios, finely chopped

We have many fond memories of receiving shortbread cookies as gifts during the holidays, so it only felt natural to include a recipe for one in this guide. This shortbread cookie recipe features some of our favorite, more elevated holiday flavors. Add in the delicious flavor and texture of pistachio, and you have a winner.

This cranberry, pistachio flavor has a classic Christmas profile, but it can honestly be made any time of the year. Feel free to swap out the dried craisins with another fruit, and the pistachios for another diced nut. Apricot + pecan. Cherry + walnut.

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Cranberry Orange Shortbread

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Serves: 1 dozen cookies

Prep Time: 2.5 hours – Cooking Time: 16 minutes – Total Time: 2 hours 46 minutes

Ingredients

1 cup (2 sticks) salted butter, softened

¾ cup powdered sugar

2 Tbsp orange zest

1 tsp vanilla extract

2 cups all-purpose flour

½ cup dried cranberries, chopped

1 cup pistachios, finely chopped

Instructions

1

1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, zest, and vanilla together on medium high speed until light and fluffy.

2

2. With the mixer on low speed, add flour gradually and mix until fully combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add in the dried cranberry and pulse mixer to combine.

3

3. Turn dough out onto a lightly floured surface and press together to form a log.

4

4. Chop pistachios with a knife or use a food processor. Place chopped pistachios in a shallow baking dish or sheet pan. Roll log of cookie dough to coat in nuts. Square off the log to create 4 flat sides.

5

5. Wrap in parchment paper and chill for at least 2 hours, up to three days.

6

6. Preheat the oven to 350ºF and line two baking sheets with parchment paper. Slice each log into ¼ - ¾ inch slices and evenly space on the baking sheets. You should have about 12-15 cookies depending on size and thickness.

7

7. Bake until the bottom edges of the cookies just start to brown, 14-16 minutes. Allow cookies to cool and serve!