Cranberry Pistachio Shortbread Cookies
The holidays are prime cookie baking season and you can't go wrong with buttery shortbread cookies with a generous dose of dried cranberries and chopped pistachios add a festive twist. This recipe for Cranberry Pistachio Shortbread Cookies is sure to spread holiday cheer throughout the Christmas season.
Equipment
- 1 large mixing bowl
- 1 Hand Mixer
- 2 baking sheets
- Parchment Paper
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1/4 tsp kosher salt
- 1/2 cup dried cranberries chopped
- 1/2 cup pistachios chopped
Instructions
- Add softened butter and sugar to a large bowl and cream together using a handmixer on medium speed until fluffy and creamy, about 1-2 minutes. Add in the vanilla and orange zest and beat until combined.
- Add in the all purpose flour and salt and beat until fully incorporated. Stir in the cranberries and pistachios.
- Form the dough into two 6 inch logs and wrap tightly with plastic wrap. Refrigerate for at least hour hour or up to overnight.
- Preheat your oven to 350 ℉ and line 2 baking sheets with silicon baking mats or parchment paper.
- Cut the cookie dough into 1/2 inch slices and place on the perpared baking sheets 2 inches apart. Bake the cookies for 10-12 minutes (rotating the pans half way through) or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store the cookies in an airtight container for up to 2 weeks.
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