Cranberry Pistachio Shortbread Cookies

🧂 Ingredients

• 1 cup unsalted butter

  softened
• 1 orange

  zested
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• 1 cup unsalted raw pistachios

  coarsley chopped
• 1 cup dried cranberries

  coarsely chopped
• 1 cup white chocolate chips

  melted

Instructions

• 1 Line a baking sheet with parchment paper and set aside.
• 2 In the bowl of a stand mixer or with an electric mixer, cream together the
  butter, orange zest, and sugar until light and creamy. Mix in the vanilla.
• 3 Mix in the flour and sea salt just until incorporated, then fold in the chopped
  pistachios and cranberries, ensuring they are evenly distributed in the dough.
• 4 Transfer dough to a lightly floured surface or parchment paper and roll it to
  1/2 inch thick. Cut the cookies into circles using a 2-inch round cutter. Place
  them on the prepared baking sheet, prick the center of each cookie with a fork
  (this allows them to bake in the center), and chill for 20 minutes in the
  refrigerator while the oven preheats.
• 5 While the cookies are chilling, preheat the oven to 325° F.
• 6 Bake for 15 to 20 minutes. The cookies will be a pale golden color. Remove from
  the oven and let cool on the baking sheet for 5 minutes before transfering Uthem
  to a cooling rack.
• 7 Once cooled, you can glaze half of them with melted white chocolate if desired.

Nutrition Info