One-Bowl Cranberry Pistachio Shortbread (Print Version)
# Ingredients:
→ Dough
01 -
226 grams unsalted butter, softened
02 -
135 grams granulated sugar
03 -
1 tablespoon freshly squeezed orange juice
04 -
0.5 teaspoon vanilla extract
05 -
295 grams all-purpose flour
06 -
0.25 teaspoon fine salt
07 -
Zest of 1 medium orange
→ Mix-ins
08 -
90 grams pistachios, roughly chopped
09 -
90 grams dried cranberries, roughly chopped
# Instructions:
01 -
Place softened butter and granulated sugar in a large mixing bowl. Using an electric mixer, beat until the mixture is smooth and creamy, approximately 2 minutes.
02 -
Incorporate orange juice and vanilla extract into the butter mixture. Beat until thoroughly combined.
03 -
Add all-purpose flour, salt, and orange zest. Mix on low speed until a cohesive dough forms.
04 -
Using a rubber spatula, gently fold in chopped pistachios and dried cranberries until evenly distributed.
05 -
Transfer the dough onto a lightly floured surface and shape into a log approximately 5–6 cm in diameter. Wrap tightly in parchment paper or plastic wrap, twisting the ends. Freeze for at least 30 minutes, or refrigerate for 4 hours, until firm.
06 -
Preheat the oven to 175°C. Line two large baking sheets with parchment paper.
07 -
Unwrap the chilled dough and slice into 6 mm thick discs using a sharp knife.
08 -
Arrange the slices on prepared baking sheets, leaving at least 2.5 cm of space between each. Bake for 10–15 minutes or until the edges are lightly golden. Allow to cool on the tray before transferring to a wire rack.
# Notes:
01 -
For cleaner slices, use a sharp, non-serrated knife and allow the dough to firm thoroughly before cutting.