Cranberry Pistachio Shortbread Cookies Recipe
These Cranberry Pistachio Shortbread Cookies feature a rich browned butter base with warm notes of orange zest, almond, and cardamom. Studded with chopped pistachios, dried cranberries, and freeze-dried cranberries, these buttery, crisp cookies are finished with a sprinkle of sea salt flakes for a perfect sweet and salty balance.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Butter Mixture
- 8 oz unsalted butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp orange zest (from 1 orange)
- ¼ tsp ground cardamom
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ tsp salt
Add-ins
- ½ cup pistachios, chopped
- ½ cup dried cranberries, chopped
- ¼ cup freeze-dried cranberries, crushed
For Garnish
- Sea salt flakes, for garnish
Instructions
- Brown the Butter: Melt the unsalted butter in a medium skillet over medium heat, swirling constantly to prevent burning. Continue cooking until the butter foams then turns golden-brown and releases a nutty aroma, about 7 minutes. Remove from heat and let cool for 5 minutes, scraping the browned bits into the butter for extra flavor.
- Mix Wet Ingredients: In a stand mixer fitted with the paddle attachment, beat the cooled browned butter and granulated sugar on medium speed until smooth, about 1 minute. Add vanilla extract, almond extract, orange zest, and ground cardamom, then mix just until combined.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the dry ingredients.
- Form Dough: Slowly add the dry ingredients to the wet mixture on low mixer speed until just combined. Gently fold in the chopped pistachios, chopped dried cranberries, and crushed freeze-dried cranberries with a spatula, being careful not to overmix.
- Shape and Chill Dough: Transfer the dough onto plastic wrap and divide into two equal portions. Shape each portion into a log approximately 8 inches long and 1½ inches in diameter. Wrap tightly and refrigerate for at least 1 hour or up to 24 hours. For quicker chilling, freeze the logs for 20–30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Slice and Bake Cookies: Unwrap the chilled dough logs and slice into ¼-inch thick rounds using a sharp knife. Arrange the rounds 2 inches apart on the prepared baking sheets. Lightly sprinkle each cookie with sea salt flakes. Bake for 15 minutes, rotating the pans halfway through baking, until edges are set but centers remain pale.
- Cool: Let the cookies rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Browned butter adds a rich, nutty depth of flavor; be careful not to burn it.
- For uniform slices, chill the dough logs thoroughly before slicing.
- Use a sharp knife and wipe it clean between cuts for clean cookie edges.
- Freeze-dried cranberries add a concentrated tartness and crunch, but can be omitted if unavailable.
- Store cookies in an airtight container at room temperature for up to 1 week.
- To make these cookies gluten free, substitute all-purpose flour with a gluten-free baking blend.
