🍪 Mediterranean Cranberry Pistachio Shortbread Cookies
🌿 Description
These delicate shortbread cookies blend rich butter with tart dried cranberries and crunchy pistachios, finished with a subtle Mediterranean touch of citrus zest. They’re elegant, lightly sweet, and perfect with tea or coffee.
🛒 Ingredients
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ cup dried cranberries (chopped)
- ½ cup pistachios (shelled, roughly chopped)
- 1 tsp vanilla extract
- 1 tsp orange or lemon zest
- Pinch of salt
👩🍳 Instructions
1. Make the dough
- In a bowl, cream butter and powdered sugar until smooth.
- Mix in vanilla and citrus zest.
- Gradually add flour and salt, mixing until a soft dough forms.
2. Add mix-ins
- Fold in cranberries and pistachios evenly.
3. Shape
- Roll dough into a log (or flatten into a disc).
- Wrap and chill in the fridge for 30–60 minutes.
4. Slice & bake
- Preheat oven to 170°C (340°F).
- Slice dough into cookies and place on a lined tray.
- Bake for 12–15 minutes until edges are lightly golden.
5. Cool & serve
- Let cookies cool completely—they’ll firm up as they set.
- Optional: dust with powdered sugar or drizzle with honey glaze.
💡 Tips & Variations
- Extra Mediterranean flavor: Add a touch of rose water or orange blossom water.
- Healthier option: Use whole wheat flour or reduce sugar slightly.
- Vegan version: Substitute butter with plant-based butter.
- Fancy finish: Dip half the cookie in dark chocolate.
❓ Q&A
Q: Why are my cookies too crumbly?
Shortbread is naturally crumbly, but if too dry, add 1–2 tbsp milk or butter.
Q: Can I freeze the dough?
Yes! Freeze up to 2 months and slice when ready to bake.
Q: Can I use fresh cranberries?
Not recommended—they add too much moisture. Stick to dried.
Q: How long do they last?
Up to 1 week in an airtight container.
