Description
These cranberry pistachio shortbread cookies are a delightful combo of nutty flavors and aromatic spices. The bright cranberries and crunchy pistachios make them a festive treat, perfect for sharing or enjoying with a warm cup of tea.
Ingredients
Scale
- 8 oz unsalted butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ tsp salt
- 1 tsp orange zest (from 1 orange)
- ¼ tsp ground cardamom
- ½ cup pistachios, chopped
- ½ cup dried cranberries, chopped
- ¼ cup freeze-dried cranberries, crushed
- Sea salt flakes, for garnish
Instructions
- Begin by melting 8 oz of unsalted butter in a medium skillet over medium heat. Swirl the pan continuously to avoid burning. Watch closely as the butter foams and then turns a golden-brown with a nutty aroma, taking about 5–7 minutes. Once browned, remove it from heat and allow it to cool for about 5 minutes. Be sure to scrape any browned bits from the bottom of the pan and stir them back into the butter for enhanced flavor.
- In a stand mixer fitted with the paddle attachment, combine the cooled browned butter and 1 cup of granulated sugar. Beat on medium speed until the mixture is smooth, which should take about 1 minute. Add in 1 tsp each of vanilla extract and almond extract, along with 1 tsp of orange zest and ¼ tsp of ground cardamom. Continue mixing until these ingredients are just incorporated.
- In a large bowl, whisk together 2 cups of all-purpose flour, ¼ cup of cornstarch, and ½ tsp of salt. This will ensure even distribution of the dry ingredients, promoting a consistent texture in your cookies.
- With the mixer set to low speed, gradually add the dry mixture to the wet ingredients until just combined. Then, use a spatula to carefully fold in ½ cup of chopped pistachios, ½ cup of chopped dried cranberries, and ¼ cup of crushed freeze-dried cranberries. Be gentle in this step to avoid overmixing and keep the dough light.
- Turn the dough out onto a sheet of plastic wrap. Divide the dough in half and shape each half into two logs, approximately 8 inches long and 1½ inches in diameter. Wrap each log tightly in the plastic wrap and refrigerate until firm, which should take at least 1 hour (you can chill them for up to 24 hours). For quicker chilling, place the logs on a baking sheet in the freezer for about 20–30 minutes.
- While the dough is chilling, preheat your oven to 350°F. Line two baking sheets with parchment paper. Once the dough is ready, unwrap it and slice the logs into ¼-inch rounds using a sharp knife. Arrange the cookies on the prepared sheets, keeping 2 inches of space between each. Lightly sprinkle the tops with sea salt flakes. Bake the cookies for 12–15 minutes, rotating the sheets halfway through, until the edges are just set while the centers remain pale. Allow the cookies to rest on the sheets for 5 minutes before transferring them to a wire rack to cool fully.
Notes
- Browned butter is crucial for deepening the flavor, so don’t skip this step.
- For best results, choose unsweetened dried cranberries to keep the sugar content lower.
- The freeze-dried cranberries provide a tart flavor without adding moisture; they can usually be found at specialty grocery stores or online.
- Cardamom can be substituted with ground ginger if you prefer a different spice profile.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. Dough logs can be frozen for up to a month—slice and bake from frozen, adding 1–2 minutes to the baking time.
- For a variation, you might use lemon zest instead of orange for a tangier twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg