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Cranberry Pistachio Slice-and-Bake Shortbread

mohmed mohmedon

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1.Cream the Butter Base :Combine butter, sugar, and aromatics.

In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. Beat in the vanilla extract and fresh orange zest if using.

2.Add Dry Ingredients & Mix-Ins :Form a tender shortbread dough.

Add the flour and salt, mixing on low speed just until a crumbly dough forms. Fold in the finely chopped dried cranberries and chopped pistachios until evenly distributed.

3.Roll & Freeze/Refrigerate :Shape into logs and chill.

Divide the dough in half. Turn out onto plastic wrap or parchment paper and roll into two dense, tight logs about 1.5 to 2 inches in diameter. Wrap tightly and chill in the refrigerator for at least 1 to 2 hours (or freeze for 1 hour) until firm.

4.Slice the Cookie Rounds :Slice cleanly.

Preheat oven to 350°F / 175°C (or 325°F / 160°C for a paler shortbread) and line two baking sheets with parchment paper. Unwrap the chilled dough and slice into 1/4 to 1/2-inch thick rounds using a sharp knife. Arrange 1 to 2 inches apart on baking sheets.

5.Bake & Cool :Bake until edges are barely golden.

Bake for 12 to 15 minutes until the edges are just lightly golden and the tops are set. Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro-Tips & Storage

Chop Finely: Chop the cranberries and pistachios into small pieces. Larger nut chunks can cause the cookies to crumble or break apart when slicing through the chilled log.

  • Slicing Technique: Use a non-serrated, very sharp knife and press straight down firmly rather than sawing to get clean, round cuts.

  • Make-Ahead Friendly: Unbaked dough logs can be kept wrapped in the refrigerator for up to 3 days or frozen for up to 1 to 2 months. Slice and bake directly from the fridge.

  • Texture Secret: Do not overwork the dough once the flour is added so the shortbread retains its delicate, melt-in-your-mouth texture.

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