Pistachio Cranberry Shortbread Cookies
Pistachio cranberry shortbread cookies perfectly combine pistachios, dried cranberries, and orange zest. The shortbread cookies are as pretty as they are delicious!
Ingredients
- ½ cup granulated sugar, (100 grams)
- 2 tbsp finely grated orange zest, (from 2 oranges)
- 1 cup unsalted butter, room temperature, (226 grams)
- ¼ cup confectioners' sugar, (30 grams)
- ¼ tsp fine sea salt
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour, (280 grams)
- ¾ cup chopped dried cranberries
- ¾ cup finely chopped pistachios, lightly salted
Egg Coating
- 1 egg white
- ⅓ cup sparkling sugar or demerara
Recommended Equipment
Instructions
- In a small bowl, combine the granulated sugar with the orange zest and mash with the back of a spoon until the zest is evenly distributed throughout the sugar.1/2 cup granulated sugar | 2 tbsp finely grated orange zest
- In a mixing bowl with an electric mixer on medium speed, beat the butter until smooth and creamy. Add the granulated sugar-orange mixture, the confectioners' sugar, and the fine sea salt and beat until light and fluffy, about 3 minutes.1 cup unsalted butter | 1/4 cup confectioners' sugar | 1/4 tsp fine sea salt
- Add the egg yolks and vanilla and beat until blended.2 large egg yolks | 1 tsp vanilla extract
- Add the flour and mix on low speed just until combined, then fold in the chopped cranberries and pistachios.2 1/4 cups all-purpose flour | 3/4 cup chopped dried cranberries | 3/4 cup finely chopped pistachios
- Divide the dough into 2 portions. Place a sheet of plastic wrap on your work surface. Roughly shape one portion of the dough into a log—you may need to flour your hands lightly. Using the sheet of plastic wrap, roll it into a log about 9 inches in length and twist the ends to secure. Cut open an empty paper towel tube and wrap it around the log of dough. Secure it with a few pieces of kitchen twine. This will keep the logs nicely rounded. You can skip the paper towel tube if you don't have any. Repeat with the remaining dough. Refrigerate the cookie dough logs for at least 3 hours or overnight.
- When it's time to bake, heat the oven to 350°F and line baking sheets with parchment paper.
- Whisk the egg white until frothy. Take one log out of the fridge, unwrap it, and brush it with egg white—then coat it with sparkling sugar or demerara. Cut the log into slices about 1/2-inch thick. You should have 16 to 18 slices. Arrange the cookies on a baking sheet.1 egg white | 1/3 cup sparkling sugar or demerara
- Repeat with the remaining cookie log.
- Bake the cookies for 13 to 17 minutes, or just until they are lightly browned on the bottoms. In general, baking sheets with dark bottoms take less time than lighter colored baking sheets.
- Place the baking sheet on a rack and let the cookies cool for 8 to 10 minutes; transfer to racks to cool completely.
Nutrition
Calories: 115kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 23mgPotassium: 44mgFiber: 1gSugar: 6gVitamin A: 185IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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