🍋✨ Mediterranean Cranberry Pistachio Shortbread Cookies

Buttery • Nutty • Citrus-kissed • Easy

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✅ Ingredients (Makes 20–24 cookies)

Dry Ingredients

• 2 cups all-purpose flour

• ½ cup finely ground pistachios (unsalted)

• ½ tsp salt

Wet Ingredients

• 1 cup unsalted butter, softened

• ½ cup powdered sugar (or ⅓ cup honey for Mediterranean sweetness)

• 1 tsp vanilla extract

• Zest of 1 lemon OR orange (Mediterranean twist!)

Mix-ins

• ½ cup dried cranberries, chopped

• ½ cup chopped pistachios (unsalted)

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👩‍🍳 Instructions

1. Prep the Dough

1. In a mixing bowl, beat softened butter and powdered sugar (or honey) until creamy.

2. Add vanilla and lemon/orange zest. Mix well.

3. In another bowl, whisk flour, ground pistachios, and salt.

4. Add dry mixture to the butter mixture. Mix until a soft dough forms.

5. Fold in chopped cranberries and chopped pistachios.

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2. Shape the Cookies

You have two options:

A. Classic Shortbread Rounds (easiest)

1. Divide dough into 2 logs.

2. Roll each log in parchment paper into a 2-inch diameter cylinder.

3. Chill for 1–2 hours until firm.

4. Slice into ½-inch thick cookies.

B. Cut-out Cookies

1. Flatten dough into a disc.

2. Chill 1 hour.

3. Roll out and cut into shapes.

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3. Bake

1. Preheat oven to 160°C (320°F) — low heat keeps them tender.

2. Place cookies on a lined baking sheet.

3. Bake 12–16 minutes, just until edges turn light golden.

4. Cool completely — they firm up as they cool.

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🍽 Serve With

• Hot mint tea

• Turkish coffee

• Lemon herbal tea

• Fresh fruit

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💛 Mediterranean Tips & Variations

• Replace cranberries with dried apricots or dates.

• Add 1 tbsp olive oil to the dough for extra Mediterranean richness.

• Add a pinch of cardamom or cinnamon.

• Sprinkle cookies with sesame seeds before baking.