Cranberry Pistachio Shortbread Cookies

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2 sticks butter, room temperature
1 cup powdered sugar
1 teaspoon almond extract
1/2 teaspoon sea salt
2 cups all-purpose flour
1 teaspoon fresh orange zest (1 orange)
1/3 cup dried cranberries
1/3 cups pistachios, roughly chopped
1. Cream butter, sugar, salt and almond extract in a mixer until smooth. Slowly add flour and orange zest with mixer on low, just until combined. Fold in cranberries and pistachios with clean hands and pour onto a large sheet of wax paper.
2. Form dough into log, as wide as you want the cookies to be.  Tightly wrap the log with the wax paper, then wrap again in plastic wrap, then freeze 45 minutes.  
3. Preheat oven to 325. Slice about 1/4 inch thick rounds of the log using a thin, sharp knife (heat knife under hot water and wipe dry between slices if needed to prevent crumbling).  
4. Bake on parchment paper on a cookie sheet just until sides begin to brown (about 20 minutes for 2 inch cookies).

5. Return the remaining dough log to the freezer if you don't bake the whole batch. Will keep several months in the freezer. Just slice and bake as you have a craving! Perfect with tea or coffee, and perfect for stacking a few, tying with twine, and giving as gifts! Enjoy!

kerry guice

Member since Feb 2010

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