Mediterranean Cranberry Pistachio Shortbread Cookies
Ingredients:
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries (chopped)
- 1/2 cup pistachios (chopped)
- 1 tsp vanilla extract
- Optional: orange zest (for Mediterranean touch)
Instructions:
- In a bowl, cream butter and powdered sugar until light and smooth.
- Add vanilla extract and mix well.
- Gradually mix in flour and salt until dough forms.
- Fold in cranberries, pistachios, and orange zest.
- Shape dough into a log, wrap, and chill for 30–60 minutes.
- Slice into rounds and place on a baking tray.
- Bake at 160–170°C for 12–15 minutes until edges are lightly golden.
- Cool completely before serving.
Q/A:
Q: Can I use fresh cranberries?
A: No, dried cranberries work best because fresh ones add too much moisture.
Q: How do I make them extra crispy?
A: Bake a little longer at low temperature and let them cool fully—they firm up as they cool.
Q: Can I skip pistachios?
A: Yes, you can replace with almonds or walnuts.
Q: How to store them?
A: Keep in an airtight container for up to 1 week.
Q: Can I make dough ahead?
A: Yes, refrigerate up to 3 days or freeze for 1 month.