🍪 Mediterranean Cranberry Pistachio Shortbread Cookies

⭐ Ingredients (makes 20–24 cookies)

Dry Ingredients

• 2 cups all-purpose flour

• ½ cup powdered sugar

• ¼ tsp salt

• Zest of 1 orange or lemon (Mediterranean flavor boost!)

Wet Ingredients

• 1 cup (225 g) unsalted butter, softened
  (OR use ¾ cup butter + ¼ cup light olive oil for Mediterranean richness)

• 1 tsp pure vanilla extract

• ½ tsp almond extract (optional but excellent)

Mix-ins

• ½ cup dried cranberries, chopped

• ½ cup shelled pistachios, chopped

• Optional: 2 tbsp honey to drizzle after baking

🥣 Instructions

1. Prepare the dough

1. In a large bowl, cream together the butter (and olive oil if using) with powdered sugar until smooth and fluffy.

2. Mix in vanilla, almond extract, and orange zest.

3. Add flour and salt. Mix until a soft dough forms.

4. Fold in chopped cranberries and pistachios.

2. Shape the dough

You can shape it two ways:

Option A – Slice-and-Bake

1. Divide dough into two logs about 2 inches thick.

2. Wrap tightly in plastic wrap.

3. Chill in the fridge for 1–2 hours until firm.

Option B – Cut-Out Cookies

1. Form dough into a flat disk.

2. Wrap and chill 1–2 hours.

3. Roll out to ½ inch thickness and cut shapes.

3. Bake

1. Preheat oven to 170°C / 340°F.

2. Slice cookie logs into ½ inch rounds (or place cut-outs on tray).

3. Spread cookies on a parchment-lined baking sheet.

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

5. Cool completely on wire racks.

4. Optional Mediterranean Finishing Touch

To drizzle on top:

• Warm 2 tbsp honey with a pinch of cinnamon OR orange zest

• Drizzle lightly over cooled cookies for extra shine + flavor

🍊 Flavor Variations

• Add 1 tbsp rose water for Levantine aroma

• Use pistachio oil for deeper nutty notes

• Replace cranberries with chopped dried apricots

• Dip half the cookie in dark chocolate

☕ Perfect With

• Mint tea

• Greek coffee

• Orange or cranberry herbal tea