Ingredients
Method
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the butter and sugar on medium speed until smooth and slightly fluffy, about 2 minutes.
- Beat in the vanilla extract and orange zest until fully incorporated.
- Gradually add the flour to the mixture, mixing on the lowest speed until the dough comes together and pulls away from the sides of the bowl. The dough may appear crumbly at first but should form into a soft dough.
- Fold in the pistachios and cranberries until evenly distributed. You may need to use your hands for better distribution.
- Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Once the dough has chilled, slice the logs into ¼-inch rounds with a sharp knife. If any slices crumble, gently press them back together. Arrange the slices 2 inches apart on the prepared baking sheets.
- Bake for 14 minutes, or until the edges of the cookies are a pale golden color.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Sprinkle with a little extra granulated sugar just before serving to add a festive sparkle.
Nutrition
Notes
Store these pistachio cranberry shortbread cookies in an airtight container for up to one week for optimal freshness and flavor.