🍪 Cranberry Pistachio Shortbread Cookies – Mediterranean Style

🛒 Ingredients (Makes ~24 cookies)

Dry Ingredients

• 2 cups all-purpose flour

• ½ tsp salt

• Zest of 1 orange (Mediterranean touch!)

Wet Ingredients

• 1 cup unsalted butter, softened

• ½ cup sugar

• 1 tsp vanilla extract

• 1–2 tbsp olive oil (optional for a Mediterranean aroma)

Add-ins

• ½ cup dried cranberries (chopped)

• ½ cup pistachios (chopped)

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🔪 Instructions

1. Make the Dough

1. In a bowl, whisk flour, salt, and orange zest.

2. In another bowl, beat butter + sugar until creamy (2–3 minutes).

3. Add vanilla (and olive oil, if using).

4. Gradually add flour mixture and mix until a soft dough forms.

5. Fold in pistachios and cranberries.

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2. Shape the Dough

1. Divide dough in half.

2. Roll each half into a log about 1.5–2 inches thick.

3. Wrap tightly in plastic wrap.

4. Chill for 1–2 hours (important for shortbread texture).

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3. Slice and Bake

1. Preheat oven to 170°C / 350°F.

2. Cut logs into ½-inch thick slices.

3. Place on a baking sheet with parchment paper.

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

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

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✨ Optional Mediterranean Upgrades

• Add rosewater (½ tsp) for a Levantine twist.

• Substitute part of the flour with almond flour.

• Dip half the cookie in melted dark chocolate and sprinkle with crushed pistachios.

• Use lemon zest instead of orange for a Greek-style flavor.

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🍽️ Serve With

• Mint tea

• Turkish coffee

• Greek mountain tea

• Warm milk