Cranberry Pistachio Shortbread Cookies

🍪 Cranberry Pistachio Shortbread Cookies

Mediterranean Style

Ingredients

• 1 cup unsalted butter, softened (high-quality, European style if possible)

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• Zest of ½ orange (bright Mediterranean aroma)

• 2 cups all-purpose flour

• ¼ teaspoon sea salt

• ½ cup dried cranberries, finely chopped

• ½ cup shelled pistachios, chopped

Optional Finish

• Powdered sugar for dusting

• Melted dark chocolate for dipping

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Instructions

1. Cream Butter & Sugar
   In a bowl, beat butter and powdered sugar until smooth and creamy. Mix in vanilla and orange zest.

2. Add Dry Ingredients
   Stir in flour and salt until a soft dough forms.

3. Fold in Mix-Ins
   Gently mix in cranberries and pistachios.

4. Shape & Chill
   Form dough into a log (or flatten and cut shapes). Wrap and refrigerate 30–60 minutes.

5. Slice & Bake
   Preheat oven to 170°C (340°F).
   Slice into 1 cm rounds and place on lined baking sheet.

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

7. Cool & Finish
   Cool completely. Dust with powdered sugar or dip in chocolate if desired.

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🌿 Mediterranean Tips

✔ Orange zest enhances natural flavors
✔ Pistachios add healthy fats
✔ Simple, elegant ingredients

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🔄 Variations

• Gluten-free: Use almond flour blend

• Less sweet: Reduce sugar to ⅓ cup

• Vegan: Use plant-based butter