Orange Cranberry Pistachio Shortbread Cookies

Friday, December 11, 2015
My all time favorite Cranberry Shortbread Cookies are Orange Cranberry Shortbread Cookies. The orange zest and cranberries make these a hit for Christmas Cookie trays from Serena Bakes Simply From Scratch.

One Christmas Colt's boss had given us a box of cookies from a local bakery called the Breadfarm, and it contained a delicious assortment of cookies including Orange Cranberry Shortbread Cookies.

So once we ran out of cookies I had to recreate them with the addition of pistachio's.

Orange Cranberry Pistachio Shortbread Cookies have the perfect balance of butter, orange zest, cranberries, and pistachios. 

They are tender and melt in your mouth with a lovely flavor. I love that the dough can be made a few days ahead of time so you can pull out and slice enough to enjoy each day, but they also store wonderfully in an airtight container, making them great for gift giving, and cookie trays.

The Breadfarm rolls the edges in a coarse sanding sugar for a little extra decorative touch, but we didn't miss the extra sugar flavor wise.

Here's how I make Cranberry Shortbread Cookies.

Pile of Peeled Orange Zest for Orange Cranberry Shortbread Cookies from Serena Bakes Simply From Scratch.

First remove the zest from 1-2 large Oranges. I like using a vegetable peeler and then scraping any excess white pith off the zest with a sharp knife. 

This allows a little bit larger pieces of Orange Zest than using a zester.


Chop Zest finely.

A mixing bowl with butter, powdered sugar, orange zest, vanilla, and salt for Orange Cranberry Shortbread Cookies.

Cream together: 
  • 1 cup Butter
  • 3/4 cup Powdered Sugar
  • 2 tablespoons Orange Zest
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Salt
Until well combined.

Dried Cranberries and Pistachios added to Orange Shortbread Cookie Dough.

Add 3/4 cup Dried Cranberries and 3/4 cup Pistachios, and mix until well combined.

Orange Cranberry Pistachio Shortbread Cookie Dough.


Stir in 2 cups Fluffed All-Purpose Flour or Whole Wheat Pastry Flour just until combined, being careful not to over mix.

Since there's no eggs you can totally taste the pistachio cookie dough, if that's your thing.

Cranberry Shortbread Dough log.

Divide cranberry shortbread dough into 2. Shape into 2 logs 2"-2 1/4" thick and wrap in plastic wrap. Refrigerate for 1 hour or up to 3 days.

Sliced Orange Cranberry Pistachio Cookie Dough on baking sheet.

Slice Orange Cranberry Pistachio Shortbread Cookies 1/4" thick and place on a silpat or parchment lined cookie sheet.

Bake cookies in a 350 degree oven for 16-18 minutes until edges are just lightly brown. Allow cookies to cool on baking sheet to ensure centers are well cooked and crispy.

Orange Cranberry Pistachio Shortbread Cookies are a favorite sliced Christmas Cookie from Serena Bakes Simply From Scratch.

Orange Cranberry Pistachio Shortbread Cookies are wonderful with a cuppa coffee or tea with friends, holiday cookie trays, or just a fun new cookie for Santa! 

Other favorite Christmas Cookie recipes you might love are:



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American
Yield: 28
Author:

Orange Cranberry Pistachio Shortbread Cookies

Orange Cranberry Pistachio Shortbread Cookies

Orange Cranberry Pistachio Shortbread Cookies are a favorite Christmas Cookie Recipe from Serena Bakes Simply From Scratch.
5 out of 5 based on 4 user ratings
prep time: 10 Mcook time: 18 Mtotal time: 28 M

ingredients:

  • 1 cup Butter
  • 3/4 cup Powdered Sugar
  • 2 tablespoons Orange Zest
  • 1 tablespoons Pure Vanilla Extract
  • 1/4 teaspoon Salt
  • 3/4 cup Dried Cranberries, Chopped
  • 3/4 cup Pistachios, Chopped
  • 2 cups All-Purpose Flour or Whole Wheat Pastry Flour, Fluffed

instructions:

How to cook Orange Cranberry Pistachio Shortbread Cookies

  1. Cream together butter, powdered sugar, orange zest, vanilla, and salt, until well combined.
  2. Add cranberries, and pistachios, mix until well combined.
  3. Add flour, stir just until combined being careful not to over mix.
  4. Divide dough into 2. Shape each half into a 2 - 2 1/4 inch wide log, and wrap in plastic wrap or parchment. Refrigerate for 1 hour, or up to 3 days.
  5. Preheat oven to 350 degrees. Line cookie sheet with silpat, or parchment paper.
  6. Slice cookies 1/4 inch thick. Place 2 inches apart on cookie sheet.
  7. Bake cookies for 16-18 minutes until edges are lightly browned. Allow cookies to cool on cookie sheets to ensure centers are cooked through.
  8. Store cookies in a airtight container.
Calories
135.78
Fat (grams)
8.22
Sat. Fat (grams)
4.37
Carbs (grams)
14.38
Fiber (grams)
0.85
Net carbs
13.53
Sugar (grams)
6.33
Protein (grams)
1.70
Sodium (milligrams)
85.62
Cholesterol (grams)
17.43
Calories are estimated.

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6 comments

  1. I love these kinds of log cookies! So wonderfully easy. And the flavors you have here are awesome! Yum!

    ReplyDelete
  2. I love a good shortbread cookie, and these look fantastic! The addition of pistachio is a great twist on the classic orange cranberry flavor combo. I also never considered doing the orange zest the way you described - I'll have to give it a try sometime!

    ReplyDelete
  3. I can see the intensity of the flavors you created. I have wanted to bake cookies after rolling into a log but I have not. You are inspiring me.

    ReplyDelete
  4. The moment I saw the recipe, I new I was going to love it. But on the other hand, I didn't know how pistachios taste in a cookie. Anyway I made them yesterday. They were wonderful !! (This comes from a chocoholic).

    ReplyDelete
  5. Shortbread, tick.
    Cranberries, tick.
    Pistachios, tick.
    Orange peel, tick.
    Put them all together and THESE BISCUITS ARE AWESOME!! I made them today for Christmas and although I don’t usually eat biscuits, I reckon could eat these every day. By far the best homemade biscuits I’ve ever baked or tasted (sorry, Mum). Munch, munch!

    ReplyDelete

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