Cranberry and Pistachio Shortbread
Brown sugar shortbread is loaded ed with chopped dried cranberries, crunchy pistachios and orange zest. They are the perfect holiday treat!
Servings: 24 cookies
Calories: 150kcal
Ingredients
- 1 cup butter {softened}
- ½ cup brown sugar {firmly packed}
- 2 ¼ cups flour
- ½ teaspoon salt
- zest one orange
- ½ cup toasted and salted pistachios {chopped}
- ½ cup dried cranberries {chopped}
Instructions
- Combine the butter and brown sugar in a large mixing bowl. using a hand held {or stand} mixer, cream together until they are light and fluffy {this will take a minute or two}.
- Add the flour and salt to the butter and sugar mixture. Continue to mix until the mixture starts to come together {this might take a minute}. Finally, add the orange zest, cranberries and pistachios. Note: The dough will be a bit crumbly. I suggest using your hands to knead the dough together into a ball.
- Shape the dough into a long cylinder and wrap the dough in plastic wrap. Refrigerate for at least 1 hour.
- Preheat the oven to 300°. After the dough has chilled, cut the log into 1/4 inch rounds and place them onto a baking sheet with a silicone mat {or parchment paper}. Bake for 18-22 minutes or until the cookies just start to turn light brown around the edges.
- Remove from the oven and allow the cookies to cool completely. Serve them as is, or add a drizzle of white chocolate. Store cookies in an airtight container for up to a week or freeze for up to 2 months.
Notes
- Make sure to cut the rounds into an even thickness so that they bake up evenly.
- Get creative and add different dried fruit and nuts for additional flavors and textures.
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 111mg | Potassium: 48mg | Fiber: 1g | Sugar: 7g | Vitamin A: 247IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1mg