Cranberry Pistachio Shortbread
Prep Time
20 mins
Cook Time
17 mins
Chill Time
1 hr
Total Time
1 hr 37 mins
Make my Cranberry Pistachio Shortbread in 20 minutes! Buttery, easy, and packed with chewy fruit and crunchy nuts—a holiday must-have!
Servings: 30 cookies
Ingredients
- 1 cup (8 oz/225 g) butter, softened
- ¾ cup (3 oz/85 g) powdered sugar
- Zest of 2 oranges
- 1¾ cups (8 ¾ oz/247 g) all-purpose flour
- ¼ cup (1 oz/30 g) cornstarch
- ¾ cup (3 ¾ oz/105 g) dried cranberries, finely chopped
- ¾ cup (3 ¾ oz/105 g) shelled, salted pistachios, chopped
Instructions
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In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar and orange zest on medium speed until light and fluffy, about 3 minutes.
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In a medium bowl, whisk together the flour and cornstarch, then switch the mixer speed to low and stir in the flour mixture until well mixed.
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Fold in the cranberries and pistachios until evenly combined.
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Divide the dough in half and roll each half into a tightly packed log that is 2-inches (5 cm). Wrap well in cling wrap and refrigerate for at least 1 hour to firm but up to 2 days. It also can be frozen at this point for up to 8 weeks. .
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When ready to bake, preheat the oven on the convection setting to 300°F (150°C) and line 2 baking sheets with parchment paper.
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Slice the log of dough in ¼ inch (6 mm) thick cookies and arrange on the baking sheets 2 inches (5 cm) apart.
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Bake the cookies for 15-17 minutes, until lightly golden on the edges but still pale on top.
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Let cool completely before storing in an airtight container for up to 1 week.