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These One Bowl Cranberry and Pistachio Shortbread cookies are my answer to easy holiday baking when I want something impressive without making a mess. The dough comes together in just minutes and bakes up into buttery cookies studded with tart cranberries and crunchy pistachios. Perfect with a cup of coffee or to give as gifts.
I remember making these cookies for a last-minute cookie swap and they disappeared so fast I was asked for the recipe three times that night. They now make special appearances at my holiday dessert table every year.
Ingredients
- Unsalted butter: Use good quality butter for that perfect melt in your mouth texture
- Granulated sugar: Keeps the cookies tender and balances the fruit and nuts
- Orange juice: Brightens up the dough and enhances citrus flavor
- Vanilla extract: Adds warmth and depth try to use pure extract
- All-purpose flour: Gives structure to the shortbread sift for the best crumb
- Salt: Brings forward all the sweet and nutty flavors
- Orange zest: Infuses a fresh citrus aroma always zest before juicing
- Pistachio: Roughly chopped for crunch and beautiful green color choose unsalted and fresh
- Dried cranberries: Tart chewy bites that complement the pistachios look for plump and ruby red berries
Step-by-Step Instructions
- Cream the Butter and Sugar:
- Beat softened butter and granulated sugar in a large mixing bowl until the mixture is smooth and creamy using an electric mixer. Mix for about two minutes to ensure the base is fluffy and light which helps create a tender crumb.
- Add the Flavorings:
- Pour in the orange juice and vanilla extract. Continue to beat until everything is fully blended together which helps infuse flavor throughout the dough.
- Incorporate the Dry Ingredients:
- On low speed mix in the all-purpose flour salt and fresh orange zest. Keep mixing until just combined so the dough stays soft and crumbly rather than tough.
- Fold in the Add-Ins:
- With a rubber spatula gently fold in the roughly chopped pistachios and dried cranberries. Even distribution is important for an even bake and pretty cross section in each cookie.
- Shape and Chill the Dough:
- Turn the dough onto a lightly floured surface and form it into a log about two to two and a half inches thick. Roll it snugly in parchment paper or plastic wrap then twist the ends to seal. Pop the log in the freezer for thirty minutes or the fridge for four hours until it gets firm to the touch so cookies will slice clean.
- Slice and Bake:
- Preheat your oven to three hundred fifty degrees Fahrenheit and line two baking sheets with parchment. Remove the chilled dough from its wrap and use a sharp knife to cut quarter inch thick slices. Arrange on the prepared sheets leaving an inch between each.
- Bake and Cool:
- Bake cookies for ten to fifteen minutes until the edges turn golden brown. Cool on the baking sheet for a few minutes then transfer to a wire rack to finish cooling completely. This ensures that the cookies set up perfectly crisp.
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I adore the bright orange zest in these cookies. It is always the first aroma that fills the kitchen as they bake and reminds me of decorating cookies with my family every December afternoon.
Storage Tips
Store baked cookies in an airtight container at room temperature for up to a week. If you want to keep them even longer tuck them in the freezer. Freeze the unbaked dough log well wrapped for up to three months and slice off cookies to bake whenever a craving hits.
Ingredient Substitutions
Swap the pistachios for another nut like pecans or almonds if you prefer or need to work around allergies. If you love a tangier bite use dried cherries instead of cranberries. Gluten-free flour blends work well here too just check your dough for proper consistency.
Serving Suggestions
These cookies are just right alongside coffee or tea for an afternoon treat. I have also packed them up in pretty tins to give as gifts. For something extra fancy dip half of each shortbread in melted white chocolate and sprinkle with extra chopped nuts.
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The vibrant orange and green always brighten up my cookie platter and I love how these freeze so well that I can enjoy them even weeks after baking. There is nothing better than baking up a small batch for a cozy evening dessert and enjoying the buttery aroma that lingers in the kitchen.
Frequently Asked Questions
- → How can I ensure my shortbread has a melt-in-your-mouth texture?
Use softened butter and avoid overmixing after adding flour. Chill the dough thoroughly before slicing and baking for tender, crumbly results.
- → Can I replace pistachios with another type of nut?
Yes, chopped almonds, walnuts, or pecans can be used in place of pistachios for a different flavor profile while maintaining crunch.
- → How do I keep my cookies from spreading while baking?
Ensure the dough is firm and well-chilled before slicing and baking. Cold dough holds its shape, resulting in crisp edges.
- → Is it possible to freeze the dough for later?
Absolutely. Once shaped into logs, you can freeze the dough for up to two months. Just thaw slightly before slicing and baking.
- → What makes the citrus flavor noticeable in these cookies?
Both orange juice and the zest are added to the dough, lending a bright aroma and flavor that complements the pistachios and cranberries.
- → Are dried cranberries necessary, or can fresh be used?
Dried cranberries are best for this dough, as they don’t add extra moisture. Fresh ones may make the dough too wet and affect texture.