Ingredients
- 1 cup unsalted butter softened
- ¾ cup powdered sugar*
- 2 ¼ cup all-purpose flour* AKA plain flour – 281 grams or 9.92 ounces
- ¼ teaspoon salt
- 1 tablespoon orange zest
- ¾ cup dried cranberries chopped
- ¾ cup unsalted pistachios* chopped
Instructions
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In a large bowl beat together the butter and sugar until fluffy.
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With the mixer on low speed mix in the flour, salt and orange zest until just combined. The dough will be thick.
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Stir in the chopped cranberries and pistachios.
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Place a sheet of wax paper or parchment paper on the counter. Take ½ of the dough, place it on the sheet of wax paper and form it into a log shape about 1 to 1 ½ 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.
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Repeat the process with the 2nd half of the dough, so you end up with 2 logs.
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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.
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When ready to bake, preheat the oven to 325F (16FC) and line cookie sheets with parchment paper or baking mats.
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Take 1 log out of the fridge at a time, unwrap the log and slice into cookies about ¼ – ⅓ inch thick (about 0.5 cm).
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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.
Notes
- This recipe doesn’t use too much sugar – which is typical of shortbread.
- Make sure to measure the flour correctly. Either whisk it first, spoon it into a dry measuring cup and level off the top. Or use a weighing scale for the most correct measurement.
- You’ll want to use shelled pistachios with the skin off.
- Logs can be stored in the fridge for up to 3 days before baking. Or place cookie dough logs in a freezer container or freezer bag and freeze for up to 2 months. Thaw logs in the fridge overnight, then slice and bake. Do not thaw dough on the counter because it will get too soft.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or can be frozen for up to 2 months.
- Nutrition information is an estimate only and based on 1 cookie, assuming the recipe yields 36 equal-sized cookies.
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