Description
Fragrant, buttery, perfectly festive cookies balancing sweet, tart, and salty flavors, dotted with dried cranberries, crunchy pistachios, and fresh orange zest.
Ingredients
1 cup (8 oz / 225 g) unsalted butter, softened
3/4 cup (3 oz / 85 g) powdered sugar
Zest of 2 oranges
1 3/4 cups (8 3/4 oz / 247 g) all-purpose flour
1/4 cup (1 oz / 30 g) cornstarch
3/4 cup (3 3/4 oz / 105 g) dried cranberries, finely chopped
3/4 cup (3 3/4 oz / 105 g) salted pistachios, chopped
Instructions
Cream butter & sugar: Beat butter and powdered sugar until light and creamy.
Add zest: Mix in fresh orange zest evenly.
Combine dry ingredients: Whisk flour and cornstarch in a separate bowl.
Mix dough: Gradually add dry ingredients to butter mixture, mixing gently until dough forms. Avoid overmixing.
Add mix-ins: Fold in chopped cranberries and pistachios.
Chill dough: Refrigerate at least 30 minutes until firm.
Shape & bake: Roll dough to 1/4-inch thickness, cut shapes or squares, place on parchment-lined sheets.
Bake: 325°F (163°C) for 15–18 minutes until edges just turn golden. Cool 5 minutes, then transfer to wire rack.
Notes
Fresh orange zest adds brightness and lifts sweetness.
Softened butter creates tender crumb; avoid melting.
Salted pistachios balance sweet and tart.
Roll dough evenly for consistent baking.
Cool completely before storing to keep crispness.
- Prep Time: 20
- Cook Time: 18
- Category: Dessert, Holiday Cookies
- Method: Baking
- Cuisine: American / Festive
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 160
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: cranberry pistachio shortbread, orange shortbread cookies, christmas shortbread recipe, holiday butter cookies, festive tea cookies