Cranberry Pistachio Shortbread Cookies The Dancing Deer Bakery Recipes

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PISTACHIO CRANBERRY SHORTBREAD COOKIES



Pistachio Cranberry Shortbread Cookies image

Pistachio Cranberry Shortbread Cookies are easy, buttery cookies filled with dried cranberries, crunchy pistachios, and orange zest. Perfect holiday cookies!

Provided by Sabrina Snyder

Categories     Dessert

Time 3h25m

Number Of Ingredients 8

1 cup unsalted butter (, softened)
2/3 cup sugar
2 teaspoons orange zest
2 1/3 cups flour
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup shelled pistachio nuts (, chopped)
3/4 cup dried cranberries

Steps:

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Cream the butter and sugar in a stand mixer on medium speed until light and fluffy.
  • Sift together flour, cinnamon and salt then add gradually into the stand mixer on low speed until just combined.
  • Add in the pistachios, cranberries and orange zest and mix for just 5 seconds until combined.
  • Separate the dough into two balls and roll into logs.
  • Wrap each piece of dough with saran wrap and freeze for 3 hours.
  • Cut cookies 1/2" thick and bake for 12-15 minutes or until just golden.

Nutrition Facts : Calories 116 kcal, Carbohydrate 13 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 33 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

CRANBERRY PISTACHIO SHORTBREAD



Cranberry Pistachio Shortbread image

The Bread Farm, in the tiny town of Edison, Wa, not only makes great Artisanal Breads, but fabulous shortbread too. I adapted a recipe from the web to try and match theirs. Does not include chill time

Provided by momaphet

Categories     Dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 9

2 1/3 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup butter, room temperature (see note)
2/3 cup granulated sugar
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
1 cup unsalted pistachios, coarsely chopped
1 cup dried cranberries, coarsely chopped

Steps:

  • In a large bowl whisk the flour with the salt and cinnamon.
  • In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the zest and vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.).
  • Divide the dough in half. Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper (plastic wrap will work too). Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) long and 2 inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.).
  • Preheat oven to 325 degrees F (160 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.
  • Using a thin bladed knife, slice the logs into ¼ to ½ inch (.5 to 1 cm) thick cookies. If dough is too hard to slice you may need to let the log set our for 5 minutes. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
  • Bake for about 15 - 18 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack. Check at 12 minutes - the type of pan you use can really make a big difference in cooking time.
  • Note. The original recipe calls for unsalted butter, I prefer my shortbread with salted butter, so try it either way.

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  • Toast the pistachios for about 10 minutes until slightly brown. Remove from the oven and chop them.
  • Place the cranberries in a food processor and pulse until cranberries are chopped into small pieces. I use a mini-food processor and pulse about 10-15 times. Chopping them in the food processor helps ensure better distribution throughout the dough. You can also chop them by hand.
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