🍊 Mediterranean Cranberry Pistachio Shortbread Cookies

⭐ Makes: 24–30 small cookies

⭐ Style: Buttery, citrusy, lightly sweet

⭐ Total Time: 20 min prep + chilling + 12–15 min baking

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Ingredients

Dry Ingredients

• 2 cups (240g) all-purpose flour

• ½ tsp fine sea salt

Wet Ingredients

• 1 cup (225g) unsalted butter, softened

• ½ cup (60g) powdered sugar

• 2 tbsp honey (Mediterranean sweetness; adds chew + flavor)

• 1 tsp vanilla extract

• 1 tsp orange zest or lemon zest (Mediterranean citrus profile)

• ½ tsp ground cardamom or ¼ tsp cinnamon (optional but very Mediterranean)

Add-Ins

• ½ cup dried cranberries, chopped

• ½ cup pistachios, chopped (unsalted or lightly salted)

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Instructions

1. Make the Dough

1. In a medium bowl, whisk flour and salt; set aside.

2. In a large bowl, beat softened butter, powdered sugar, and honey until creamy (1–2 minutes).

3. Add vanilla, citrus zest, and cardamom/cinnamon; mix to combine.

4. Add the flour mixture and mix on low until the dough just comes together.

5. Add cranberries and pistachios; fold in with a spatula.

Mediterranean tip: Use orange zest + honey for a flavor similar to Greek & Levantine pastries.

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2. Form and Chill the Dough

Option A — Slice-and-Bake (Classic Shortbread Method)

1. Divide dough in half; roll each half into a log about 1½–2 inches thick.

2. Wrap tightly in plastic wrap.

3. Chill at least 1 hour, preferably 2–3 hours for clean slices.

Option B — Cut-Out Cookies

• Form dough into a flat disc, wrap, and chill at least 1 hour.

• Roll out to ¼ inch thickness and cut using cookie cutters.

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3. Bake

1. Preheat oven to 350°F (175°C).

2. Line baking sheets with parchment.

3. Slice logs into ¼–⅓ inch thick rounds or place cut-outs on the sheet.

4. Bake 12–15 minutes, until edges are just turning lightly golden.

5. Let cool on the tray 5 minutes, then transfer to a rack.

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4. Optional Mediterranean Finishes

• Honey drizzle while warm

• Brush with a little orange blossom water or rose water for fragrance (very Mediterranean—use lightly!)

• Dip half the cookie in white or dark chocolate and sprinkle with chopped pistachios

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Storage

• Keeps 1 week in an airtight container.

• Freeze dough logs for up to 2 months; slice and bake from frozen (add 1–2 minutes).

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Serving Suggestions (Mediterranean Style)

• Serve with mint tea, Turkish coffee, or Greek coffee

• Add to a holiday mezze-style dessert board with dates, figs, nuts, and halva

• Pair with citrus sorbet or labneh sweetened with honey