One-Bowl Cranberry & Pistachio Shortbread Cookies are a delightful combination of classic shortbread texture, sweet and tangy dried cranberries, and crunchy pistachios. With just a few ingredients and minimal effort, you can add a touch of bright, festive flavors to your holiday gathering. They’re the perfect treat and a must-bake this holiday season.
Make the dough ahead of time
Shape the dough into a log and wrap it tightly with a plastic wrap. Place in the refrigerator for up to 4 days. Then, remove from the refrigerator, slice, and bake.
Also, you can freeze the dough for up to 2 months. If freezing the dough, let it thaw in the refrigerator before slicing.
How do I know when the cookies are done baking?
The cookies are done baking when they are golden around the edges and pale and soft in the center. Don’t worry, they’ll firm up as they cool.
How do I store the baked cookies?
Let the baked cookies cool completely. Then, place them in an airtight container or a ziplock bag. Place them in a single layer or put a parchment paper between each layer. Store for up to a week at room temperature.
No-Fuss, One-Bowl Cranberry & Pistachio Shortbread - Perfect for Busy Bakers
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cups granulated sugar
- 1 tbsp orange juice
- ½ tsp vanilla extract
- 2 ⅓ cups all-purpose flour
- ¼ tsp salt
- zest of one medium orange
- ¾ cup pistachio, roughly chopped
- ¾ cup dried cranberries, roughly chopped
Instructions
- Place the softened butter and sugar into a large mixing bowl. Beat using an electric mixer until smooth and creamy, about 2 minutes.
- Add the orange juice and vanilla extract. Beat until combined.
- Mix in the flour, salt, and orange zest on low speed until combined.
- Fold in pistachios and dried cranberries using a rubber spatula.
- Transfer the dough to the lightly floured counter. Shape the dough into a 2-2.5-inch thick log. Then, place it on parchment paper or plastic wrap. Roll up tightly and twist the ends. Freeze for at least 30 minutes or refrigerate for 4 hours. It should be firm to the touch.
- Preheat the oven to 350ºF. Line 2 large baking sheets with parchment paper.
- Remove the parchment paper or a plastic wrap from the log. Using a sharp knife, slice the dough into ¼-inch thick slices.
- Place the cookies on the baking sheets at least 1 inch apart. Bake for 10-15 minutes or until the edges start turning golden brown. Let the cookies cool on the baking sheet, then transfer to a cooling rack. Enjoy!
Nutrition
Frequently Asked Questions
What if I don’t have parchment paper?
You can grease the baking sheet with melted butter or non-stick cooking spray. This will prevent your cookies from sticking to the baking sheet.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter instead of unsalted, but you should omit the ¼ tsp salt called for in the recipe. If you use both salted butter and ¼ tsp salt, your cookies will be too salty.
What’s the best way to zest an orange?
The best way to zest an orange is to use a zester or a fine grater. Grate only the orange part of the peel, as the white part has a bitter taste.
How do I slice the cookies evenly?
Start slicing your dough when it’s already firm. Remove from the refrigerator and slice the log into equal-sized cookies with a sharp knife.
Why didn’t my cookies spread out during baking?
These shortbread cookies don’t spread out as much as other types of cookies during baking. So, it’s good if your cookies keep their shape.
Can I substitute the cranberries or pistachios?
Feel free to experiment with adding other dried fruit or nuts, instead of cranberries or pistachios, in substitution 1:1.
Do I need any special equipment to make these cookies?
No, you don’t need any special equipment. To make these cookies you’ll need a mixing bowl, an electric mixer, a spatula, baking sheets, parchment paper, and a sharp knife. If you don’t have an electric mixer, you can mix the ingredients in a food processor or by hand.
Rachel
Tuesday 26th of November 2024
These were amazing!