🍪 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
Instructions
Cream Butter & Sugar
In a bowl, beat butter and powdered sugar until smooth and creamy. Mix in vanilla and orange zest.Add Dry Ingredients
Stir in flour and salt until a soft dough forms.Fold in Mix-Ins
Gently mix in cranberries and pistachios.Shape & Chill
Form dough into a log (or flatten and cut shapes). Wrap and refrigerate 30–60 minutes.Slice & Bake
Preheat oven to 170°C (340°F).
Slice into 1 cm rounds and place on lined baking sheet.Bake
Bake for 12–15 minutes until edges are lightly golden.Cool & Finish
Cool completely. Dust with powdered sugar or dip in chocolate if desired.
🌿 Mediterranean Tips
✔ Orange zest enhances natural flavors
✔ Pistachios add healthy fats
✔ Simple, elegant ingredients
🔄 Variations
Gluten-free: Use almond flour blend
Less sweet: Reduce sugar to ⅓ cup
Vegan: Use plant-based butter
