Cranberry Orange Pistachio Shortbread Cookies
Buttery shortbread cookies studded with tart dried cranberries, crunchy pistachios, and bright orange zest. The dough is shaped into a log and chilled before slicing, creating perfectly round cookies with crisp edges and tender centers. These festive cookies are ideal for holiday gatherings, cookie exchanges, or as an elegant dessert with tea or coffee. The combination of citrus, nuts, and dried fruit makes them both sophisticated and approachable.
Ingredients
Instructions
- 1
Process butter, sugar, orange zest, and orange extract in food processor until combined
- 2
Add flour and salt and process until dough starts to form
- 3
Transfer dough to lightly floured surface and press into flat circle
- 4
Top with cranberries and pistachios, press into dough, then knead until evenly distributed
- 5
Shape dough into a 12-inch log using plastic wrap to help roll into even round shape
- 6
Refrigerate for at least 4 hours or preferably overnight
- 7
Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper
- 8
Cut chilled log into 1/4-inch slices using sharp knife
- 9
Place slices on prepared baking sheets spacing 1 inch apart
- 10
Bake for 10 to 14 minutes until lightly golden brown around edges
- 11
Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely
Tips
If you don't have a food processor, use a mixer to combine the butter mixture and gradually mix in flour until dough forms.
Chilling the dough is mandatory for clean slicing - the cookies won't hold their shape without proper chilling time.
Use a sharp knife and clean it between cuts to ensure neat, even slices that bake uniformly.
Good to Know
Store in airtight container at room temperature for up to 1 week or freeze for up to 3 months
Dough can be shaped and refrigerated up to 5 days before baking, or frozen for up to 3 months
Serve at room temperature with tea, coffee, or as part of a cookie platter
Common Mistakes
Don't skip chilling time or cookies will lose their shape during baking
Avoid overbaking - remove when edges are just lightly golden to prevent dryness
Substitutions
FAQ
Can I freeze the dough log?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Slice directly from frozen, adding 1-2 minutes to baking time.
What if I don't have orange extract?
You can omit it and rely on the orange zest alone, or substitute vanilla extract for a different but still delicious flavor.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze baked cookies for up to 3 months.