On the lookout for a stunning little Christmas cookie that’ll keep contemporary for per week? You’ve obtained to strive these Cranberry Pistachio Shortbread Cookies!
These are a very nice addition to a Christmas cookie plate not solely as a result of they’re so fairly but in addition as a result of they’re not too candy. The tart cranberries and earthy, salty pistachios provides a pleasant steadiness to an different wealthy array of desserts.
These lovely slice-and-bake cookies are finest chilled in a single day or no less than for 4 hours, so plan accordingly. The trace of orange completely makes them so don’t go away it out! The dough smells unimaginable.
Cranberry Pistachio Shortbread Cookies
12 Tbsp unsalted butter, at room temperature
2/3 cup darkish brown sugar
1 egg, at room temperature
1 tsp vanilla extract
2 cups + 2 Tbsp all-purpose flour
1/4 tsp salt
1 Tbsp orange zest
1 Tbsp orange juice
1/2 cup pistachios, chopped
1/2 cup dried cranberries
Coarse sugar for rolling
- In a stand mixer, beat butter till clean and creamy. Add brown sugar and beat on medium velocity till properly integrated. Beat in egg and vanilla, then scrape down the edges of the bowl.
- Slowly combine in flour and salt. Beat in contemporary orange zest and juice, then gently combine in pistachios and dried cranberries.
- Divide the cookie dough in half and roll into two logs. Wrap in plastic wrap and refrigerate for 4 hours or in a single day.
- When able to bake, preheat the oven to 350 levels Fahrenheit. Roll logs in coarse sugar, then slice into about 34-36 cookies. Place two inches aside on cookie sheets and bake for 10-12 minutes or till beginning to brown across the edges. Cool 5 minutes on the sheet earlier than transferring to a cooling rack.
Pleased baking,
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