Description
These Cranberry Pistachio Shortbread Cookies are a delightful blend of nutty browned butter, zesty orange, warm cardamom, and tart cranberries studded with crunchy pistachios. Perfectly tender with a crisp edge and a sprinkle of sea salt flakes, they make an elegant treat for holidays or any special occasion.
Ingredients
Scale
Butter and Flavorings
- 8 oz unsalted butter
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp orange zest (from 1 orange)
- ¼ tsp ground cardamom
Dry Ingredients
- 1 cup granulated sugar
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ tsp salt
Add-ins & Garnish
- ½ cup pistachios, chopped
- ½ cup dried cranberries, chopped
- ¼ cup freeze-dried cranberries, crushed
- Sea salt flakes, for garnish
Instructions
- Brown the butter: Melt the unsalted butter in a medium skillet over medium heat, swirling continuously to prevent burning. Watch as it foams and then turns a golden-brown color with a nutty aroma, about 5–7 minutes. Remove from heat and let cool for 5 minutes, scraping the browned bits from the bottom of the pan back into the butter for enhanced flavor.
- Mix wet ingredients: In a stand mixer fitted with the paddle attachment, beat the cooled browned butter with granulated sugar on medium speed until smooth, about 1 minute. Add vanilla extract, almond extract, orange zest, and ground cardamom and mix until just combined.
- Whisk dry ingredients: In a large bowl, whisk together all-purpose flour, cornstarch, and salt to evenly distribute the dry components for a consistent cookie texture.
- Combine dough: On low speed, gradually add the dry mixture to the wet ingredients until just combined. Gently fold in chopped pistachios, dried cranberries, and crushed freeze-dried cranberries with a spatula, taking care not to overmix.
- Shape and chill dough: Turn the dough onto plastic wrap and divide into halves. Shape each half into two logs, approximately 8 inches long and 1½ inches in diameter. Wrap tightly and refrigerate for at least 1 hour until firm. For faster chilling, freeze logs on a baking sheet for 20–30 minutes.
- Prepare for baking: Preheat the oven to 350°F and line two baking sheets with parchment paper. Unwrap dough logs and slice into ¼-inch rounds with a sharp knife. Place cookies 2 inches apart on sheets and sprinkle with sea salt flakes.
- Bake: Bake for 12–15 minutes, rotating halfway through, until edges are just set but centers remain pale. Let cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Using browned butter adds a rich, nutty flavor that enhances the shortbread.
- Chilling the dough logs is essential to achieve clean slices and maintain shape during baking.
- Freezing the logs is a quicker alternative to chilling in the refrigerator.
- Sprinkling sea salt flakes on top balances the sweetness and complements the tart cranberries.
- Store cookies in an airtight container at room temperature for up to 1 week.
