Cranberry Pistachio Shortbread Cookies

• temps total: 1 hour 50 minutes

Ingrédients

For the Dough:

230 g (1 cup) unsalted butter, softened

100 g (½ cup) granulated sugar

1 tsp pure vanilla extract

280 g (2¼ cups) all-purpose flour

½ tsp salt

60 g (½ cup) dried cranberries, finely chopped

60 g (½ cup) pistachios, shelled and chopped

Optional for Extra Flavor:

½ tsp orange zest (highly recommended)

1 tbsp orange juice or milk (if dough feels too dry)

Instructions

Cream the Butter & Sugar:

In a large bowl, beat butter and sugar together until smooth and creamy (about 2 minutes). Add vanilla and mix again.

Add the Dry Ingredients:

Stir in flour and salt until just combined.

The dough will look crumbly at first — that’s normal!)

Mix in the Good Stuff:

Fold in the chopped cranberries, pistachios, and orange zest if using.

Work the dough gently until it holds together when pressed.

Shape the Dough:

Form the dough into a log about 5 cm thick. Wrap tightly in plastic wrap and refrigerate for at least 1–2 hours, or until firm.

Slice and Bake:

Preheat oven to 170°C (340°F).

Slice the log into 1 cm rounds and place on a parchment-lined baking sheet.

Bake:

Bake for 12–15 minutes, until edges are just lightly golden.

Let cool on the tray for 5 minutes, then transfer to a wire rack.

Optional Finishing Touch:

Once cooled, drizzle with white chocolate or dip one end in melted chocolate and sprinkle with crushed pistachios.