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Round cranberry orange pistachio shortbread cookies with red cranberries and green pistachios on a holiday cookie tray

Cranberry Orange Pistachio Shortbread Cookies

Buttery, tender cranberry orange pistachio shortbread cookies filled with sweet-tart dried cranberries, crunchy pistachios, and fresh orange zest. These easy slice-and-bake Christmas cookies are perfect for holiday cookie trays, gifting, and making ahead.
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Ingredients Method Notes

Ingredients
  

  • - 1 cup 2 sticks unsalted butter, softened
  • - ½ cup powdered sugar
  • - 1 teaspoon vanilla extract
  • - 1 tablespoon fresh orange zest
  • - 2 cups all-purpose flour
  • - ½ teaspoon salt
  • - ½ cup dried cranberries roughly chopped
  • - ½ cup shelled unsalted pistachios chopped

Method
 

  1. Cream the Butter and Sugar
  2. In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed for about 2 minutes, until smooth and creamy.
  3. Add the Flavorings
  4. Add the vanilla extract and fresh orange zest. Mix until evenly combined.
  5. Add the Dry Ingredients
  6. Gradually add the flour and salt, mixing on low speed until the dough begins forming soft clumps. Avoid overmixing.
  7. Add Cranberries and Pistachios
  8. Fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
  9. Shape the Dough
  10. Divide the dough into two equal portions. Shape each portion into a log approximately 2 inches in diameter. Wrap tightly in plastic wrap.
  11. Chill the Dough
  12. Refrigerate the dough logs for at least 2 hours, or until firm enough to slice cleanly.
  13. Preheat and Slice
  14. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Unwrap the chilled dough and slice into rounds approximately ⅓ inch thick.
  15. Bake the Cookies
  16. Arrange the cookies about 1 inch apart on the prepared baking sheets. Bake for 12–14 minutes, or until the edges are just beginning to turn lightly golden.
  17. Cool and Serve
  18. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

- Butter: Use softened butter, not melted butter, for the best shortbread texture.
- Cranberries: Chop dried cranberries into smaller pieces to make slicing easier.
- Pistachios: Unsalted pistachios are recommended.
- Chilling: Do not skip chilling the dough. Cold dough helps prevent spreading.
- Baking: Avoid overbaking. Shortbread cookies should remain pale with lightly golden edges.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze tightly wrapped unbaked dough logs for up to 2 months. Thaw in the refrigerator until sliceable before baking.
- Optional: Drizzle cooled cookies with melted white chocolate for a festive finish.