Cranberry Orange Pistachio Shortbread
Total Time
4 hours and 27 minutes
Prep Time
4 hours and 15 minutes
Cook Time
12 minutes
Rating
4.72 out of 5 stars
(25)
Ingredients
22 servings
- 1 cup unsalted butter, (at room temperature)
- 1/2 cup granulated sugar
- Zest of 1 medium orange
- 1 teaspoon orange extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 2/3 cup dried cranberries, (chopped)
- 2/3 cup shelled pistachios, (chopped)
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Preparation
Step 1
In a food processor, add the butter, sugar, orange zest, and orange extract. Process until combined. (If you don't have a food processor, you can use a mixer, see note below).
Step 2
Add the flour and salt and process until it starts to form a dough.
Step 3
Transfer the dough to a lightly floured flat surface and press it out into a flat circle. Top with the cranberries and pistachios and press them into the dough. Knead the dough a little until the cranberries and pistachios are evenly distributed.
Step 4
Using your hands, shape the dough into a log, roughly 12 inches long. Unroll a large piece of plastic wrap on the counter. Place the log onto the plastic wrap and use the plastic wrap to help roll and shape the log into an evenly round log. Refrigerate for at least 4 hours, preferably overnight. Chilling the dough is mandatory. You can chill for up to 5 days.
Step 5
When ready to bake, preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Remove the log from the refrigerator and use a sharp knife to cut the log into 1/4-inch slices. Place the slices on the prepared baking sheets spacing them about 1 inch apart. Keep them chilled until ready to bake.
Step 6
Bake for 10 to 14 minutes or until shortbread cookies are lightly golden brown around the edges.
Step 7
Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Step 8
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