No-Fuss, One-Bowl Cranberry & Pistachio Shortbread - Perfect for Busy Bakers
Festive in colors and flavor, these cookies are perfect for the holiday season!
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Servings: 32 Servings
Calories: 120kcal
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
Calories: 120kcal | Carbohydrates: 14.1g | Protein: 1.4g | Fat: 6.6g | Saturated Fat: 3.7g | Cholesterol: 15mg | Sodium: 32mg | Potassium: 3mg | Fiber: 0.6g | Sugar: 6.3g | Calcium: 4mg