Description
These cranberry pistachio shortbread cookies are buttery, crisp, and lightly sweet with bursts of tart cranberries and crunchy pistachios. A hint of fresh orange zest adds a bright citrus flavor perfect for holidays or afternoon tea.
Ingredients
- 115 g unsalted butter, softened
- 50 g caster sugar
- 130 g plain flour (all-purpose flour)
- 40 g rice flour
- Zest of one orange
- 1/3 cup unsalted pistachios, roughly chopped
- 1/3 cup dried cranberries, roughly chopped
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. Line 2 baking trays with baking paper.
- Using a handheld electric beater and large bowl or a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 5 to 6 minutes.
- Sift together the plain flour and rice flour. Add the flour mixture to the butter mixture in 3 additions, mixing until just combined after each addition.
- Mix in the orange zest, chopped pistachios, and chopped cranberries until evenly distributed.
- Turn the dough onto a lightly floured surface and gently bring it together with your hands until smooth.
- Roll the dough out to about 1 cm (1/2 inch) thick. Cut into shapes using a cookie cutter and transfer to the prepared baking trays, spacing the cookies at least 1 inch apart.
- Bake for 14 to 16 minutes or until the edges begin to turn golden.
- Allow the cookies to cool on the trays for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra citrus flavor, add a few drops of orange extract to the dough.
- Store cookies in an airtight container for up to 1 week.
- Rice flour helps create the classic tender shortbread texture.
- You can substitute dried cherries for cranberries if desired.
- These cookies freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 85 kcal
- Sugar: 3 g
- Sodium: 10 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
