Description
Cranberry Pistachio Shortbread Cookies combine the rich, nutty flavor of browned butter with the sweet tartness of dried and freeze-dried cranberries and the crunch of pistachios. These delicate, buttery cookies are infused with citrusy orange zest and warm cardamom, making them a perfect festive treat or elegant snack. The texture is tender yet crisp, with a hint of sea salt flakes on top for balance.
Ingredients
Scale
Wet Ingredients
- 8 oz unsalted butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ tsp salt
- 1 tsp orange zest (from 1 orange)
- ¼ tsp ground cardamom
Add-ins & Garnish
- ½ cup pistachios, chopped
- ½ cup dried cranberries, chopped
- ¼ cup freeze-dried cranberries, crushed
- Sea salt flakes, for garnish
Instructions
- Brown the Butter: Melt 8 oz of unsalted butter in a medium skillet over medium heat. Swirl continuously to prevent burning. After 5–7 minutes, the butter will foam and turn a golden-brown color accompanied by a nutty aroma. Remove from heat and cool for 5 minutes, scraping the browned bits back in to enhance flavor.
- Mix Wet Ingredients: In a stand mixer with paddle attachment, beat the cooled browned butter with 1 cup granulated sugar on medium speed until smooth, about 1 minute. Add 1 tsp each of vanilla and almond extracts, 1 tsp orange zest, and ¼ tsp ground cardamom. Mix until just incorporated.
- Prepare Dry Ingredients: Whisk together 2 cups all-purpose flour, ¼ cup cornstarch, and ½ tsp salt in a large bowl, ensuring even distribution for consistent cookie texture.
- Combine Dough: With mixer on low, gradually add dry ingredients to wet mixture until just combined. Using a spatula, fold in ½ cup chopped pistachios, ½ cup chopped dried cranberries, and ¼ cup crushed freeze-dried cranberries gently to avoid overmixing.
- Chill the Dough: Transfer dough onto plastic wrap, dividing into two portions. Shape each into logs approximately 8 inches long and 1½ inches in diameter. Wrap tightly and refrigerate at least 1 hour until firm (or up to 24 hours). For faster chilling, freeze for 20–30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Slice and Bake: Unwrap chilled logs and slice into ¼-inch rounds with a sharp knife. Arrange on baking sheets, spacing 2 inches apart. Lightly sprinkle sea salt flakes on top. Bake for 12–15 minutes, rotating the sheets halfway, until edges are set but centers remain pale.
- Cool the Cookies: Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For best flavor, brown the butter carefully and do not let it burn.
- Chilling the dough is essential for slicing clean rounds and maintaining shape during baking.
- Adjust baking time slightly if cookies are thinner or thicker.
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze baked cookies for longer storage, thaw before serving.
