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Cranberry Pistachio Shortbread

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Ingredients

Scale
  • 1 cup unsalted butter (softened)
  • 3/4 cup powdered sugar*
  • 2 cups all-purpose flour* (AKA plain flour – 250 grams)
  • 1/4 teaspoon salt
  • 1 tablespoon orange zest
  • 3/4 cup dried cranberries (chopped)
  • 3/4 cup unsalted pistachios* (chopped)

Instructions

  1. In a large bowl beat together the butter and sugar until fluffy.
  2. With the mixer on low speed mix in the flour, salt and orange zest until just combined. The dough will be thick.
  3. Stir in the chopped cranberries and pistachios.
  4. Place a sheet of wax paper or parchment paper on the counter. Take 1/2 of the dough, place it on the sheet of wax paper and form it into a log shape about 1 to 1 1/2 inch (2-3 cm) in diameter. Roll up the log in wax paper and twist the ends. Really think of packing the log tightly as you form the log.
  5. Repeat the process with the 2nd half of the dough, so you end up with 2 logs.
  6. Place the logs in the fridge for at least 4 hours, or up to 3 days. Logs can be frozen for up to 2 months in a freezer container, then thaw overnight in the fridge before baking.
  7. When ready to bake, preheat the oven to 325F (16FC) and line cookie sheets with parchment paper or baking mats.
  8. Take 1 log out of the fridge at a time, unwrap the log and slice into cookies about 1/4 – 1/3 inch thick (about 0.5 cm).
  9. Place cookies 2 inches apart on the cookie sheet and bake for 14-17 minutes, or until the tops looks set and around the edges are starting to turn golden brown.

Find it online: https://www.rapidrecipes.blog/cranberry-pistachio-shortbread/