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Writer's pictureby melissawaldrecipes.com

Cranberry Pistachio Shortbread Cookies



Ingredients:

  • 1 lb. (2 cups) softened butter. (This is one recipe where you MUST use butter, not margarine. You will not have the same result with margarine.)

  • 1 cup icing (confectioners) sugar

  • 2 tsp. pure vanilla extract

  • 1 tsp. almond extract

  • 4 cups all-purpose flour

  • ¼ tsp. salt

  • ¾ cup chopped dried cranberries

  • ¾ cup chopped unsalted pistachios

  • 1 tablespoon of grated orange zest or more to taste

Directions:


  1. In the bowl, mix together the butter and icing sugar until they are creamy (you may use an electric mixer or with a hand-held mixer),

  2. Add the vanilla and almond extract, mix to combine.

  3. Sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.

  4. Stir in chopped cranberries, pistachios and orange zest and mix to combine.

  5. Place dough onto a surface dusted with flour.

  6. At this point, you may need to use your hands to squeeze and work the dough together.

  7. Shape into three or four rolls, each about 1½" or 3.5cm in diameter.

  8. Wrap each roll in plastic and then lifting the roll by the plastic ends, twirl to close and form a nice rounded log.

  9. Chill for at least one hour. (May be chilled overnight)

  10. When ready to bake the cookies slice roll ¼ " ( 0.5cm) thick and place on parchment lined baking sheet.

  11. Bake in a 325-degree oven for approximately 18-20 minutes or until very lightly browned around the edges.

  12. Remove to cooling rack Cool completely before storing at room temperature, in an airtight container.

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