Description
These Cranberry Pistachio Shortbread Cookies are a delightful twist on classic shortbread, featuring browned butter for a rich, nutty flavor, zesty orange, warm cardamom, and a festive combination of dried and freeze-dried cranberries paired with crunchy pistachios. Perfectly crisp on the edges and tender in the centers, they make a beautiful and flavorful treat for holidays or any special occasion.
Ingredients
Butter Mixture
- 8 oz unsalted butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp orange zest (from 1 orange)
- ¼ tsp ground cardamom
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ tsp salt
Add-ins
- ½ cup pistachios, chopped
- ½ cup dried cranberries, chopped
- ¼ cup freeze-dried cranberries, crushed
For Garnish
- Sea salt flakes, for garnish
Instructions
- Brown the Butter: Melt 8 oz of unsalted butter in a medium skillet over medium heat, swirling constantly to prevent burning. Watch as it foams and then turns a golden-brown with a nutty aroma, about 5–7 minutes. Remove from heat and let cool for 5 minutes, scraping the browned bits into the butter for flavor.
- Mix Wet Ingredients: In a stand mixer with the paddle attachment, beat the cooled browned butter and 1 cup granulated sugar on medium speed until smooth, about 1 minute. Add 1 tsp vanilla extract, 1 tsp almond extract, 1 tsp orange zest, and ¼ tsp ground cardamom, mixing until just combined.
- Combine Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, ¼ cup cornstarch, and ½ tsp salt to evenly distribute the dry ingredients.
- Form Dough: Slowly add the dry mixture to the wet ingredients on low mixer speed until just combined. Gently fold in ½ cup chopped pistachios, ½ cup chopped dried cranberries, and ¼ cup crushed freeze-dried cranberries using a spatula to avoid overmixing.
- Shape and Chill Dough: Turn the dough onto plastic wrap, divide into two, and shape each into two logs approximately 8 inches long and 1½ inches in diameter. Wrap tightly and refrigerate for at least 1 hour or up to 24 hours. For faster chilling, freeze the logs for 20–30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Slice and Bake Cookies: Unwrap the chilled dough logs and slice into ¼-inch rounds with a sharp knife. Arrange on the baking sheets spaced 2 inches apart. Lightly sprinkle with sea salt flakes. Bake for 12–15 minutes, rotating halfway, until the edges are set but centers remain pale.
- Cool: Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Browned butter gives these cookies a rich and complex flavor that sets them apart from typical shortbread.
- Be careful not to over-bake to maintain tenderness inside while having crisp edges.
- Chilling the dough logs makes slicing easier and helps the cookies hold their shape during baking.
- Freeze-dried cranberries add an extra crunch and tart burst of flavor.
- Sea salt flakes enhance the sweetness and bring balance to the flavors.
