Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies

Mediterranean-Inspired Holiday Treat

Description

These tender shortbread cookies combine creamy butter (or olive oil–butter blend), tart dried cranberries, and crunchy pistachios. Lightly scented with vanilla and citrus zest, they’re crisp at the edges, soft in the center, and perfect with tea or coffee—especially during the holidays or special gatherings.

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Ingredients

• 1 cup unsalted butter, softened
  (or ¾ cup butter + ¼ cup extra-virgin olive oil for a Mediterranean twist)

• ½ cup powdered sugar

• 1 tsp vanilla extract

• Zest of ½ orange or lemon

• 2 cups all-purpose flour

• ¼ tsp sea salt

• ½ cup dried cranberries, chopped

• ½ cup shelled pistachios, roughly chopped

Optional Finish

• Melted dark chocolate drizzle

• Light dusting of powdered sugar

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Instructions

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

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

3. Fold in Cranberries & Pistachios
   Gently mix until evenly distributed.

4. Shape the Dough
   Roll dough into a log (about 5 cm / 2 inches thick). Wrap and refrigerate 30–45 minutes.

5. Slice & Bake
   Preheat oven to 170°C / 340°F.
   Slice dough into 1 cm (½-inch) rounds and place on lined baking sheets.

6. Bake
   Bake for 12–15 minutes, until edges are lightly golden (do not overbake).

7. Cool & Finish
   Cool completely. Drizzle with chocolate or dust with sugar if desired 🤍

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Serving Ideas

• Pair with mint tea, espresso, or Turkish coffee

• Add to holiday cookie platters

• Gift-wrap for festive treats

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Q & A

Q: Can I use olive oil instead of butter?
A: You can replace up to ¼–⅓ of the butter with olive oil for a softer, Mediterranean-style cookie.

Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend.

Q: Why chill the dough?
A: Chilling helps the cookies hold their shape and improves texture.

Q: How long do they stay fresh?
A: Store in an airtight container for 7–10 days at room temperature.

Q: Can I freeze the dough?
A: Absolutely. Freeze the log for up to 2 months. Slice and bake from frozen, adding 1–2 minutes.