How To Make Pistachio Cranberry Shortbread Cookies
These buttery shortbread cookies are flavored with orange zest and filled with crunchy pistachios and dried cranberries to make the perfect holiday sweets.
Preheat oven to 350 degrees F 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 ½-inch thick and bake for 12 to 15 minutes or until just golden.
- Calories: 116.17kcal
- Fat: 6.78g
- Saturated Fat: 3.44g
- Trans Fat: 0.21g
- Monounsaturated Fat: 2.15g
- Polyunsaturated Fat: 0.71g
- Carbohydrates: 12.95g
- Fiber: 0.74g
- Sugar: 5.63g
- Protein: 1.59g
- Cholesterol: 13.56mg
- Sodium: 33.31mg
- Calcium: 6.99mg
- Potassium: 46.61mg
- Iron: 0.25mg
- Vitamin A: 43.87µg
- Vitamin C: 0.35mg
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