Cranberry Pistachio Shortbread Cookies

🍪 Cranberry Pistachio Shortbread Cookies (Mediterranean Style)

🛒 Ingredients

• 1½ cups all-purpose flour

• ½ cup powdered sugar

• ½ tsp salt

• ½ cup extra-virgin olive oil (or ¼ cup olive oil + ¼ cup melted butter)

• 1 tsp vanilla extract

• ½ tsp orange zest or lemon zest

• ½ cup dried cranberries, chopped

• ½ cup pistachios, chopped

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, whisk flour, powdered sugar, and salt.

3. Add olive oil, vanilla, and citrus zest. Mix until a soft dough forms.

4. Fold in cranberries and pistachios.

5. Shape dough into a log, wrap, and chill 20–30 minutes for easier slicing.

6. Slice into ½-inch rounds and place on baking sheet.

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

8. Cool on tray 5 minutes, then transfer to a rack to cool completely.

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🌿 Mediterranean Tips

• Dust with powdered sugar once cooled

• Drizzle with dark chocolate for a festive touch

• Serve with mint tea, espresso, or Turkish coffee

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🔁 Variations

• Butter-only version: Replace olive oil with ¾ cup softened butter

• Vegan: Use olive oil only (already egg-free!)

• Gluten-free: Use a 1:1 gluten-free flour blend

• Extra flavor: Add a pinch of ground cardamom or cinnamon