Gifts from the Kitchen, Holiday Cranberry Shortbread

the Painted Apron

3 years ago

This buttery shortbread cookie recipe is flavor packed

with cranberries and pistachio nuts,

and perfect for holiday nibbling

or a gift from your kitchen

The shortbread is easy to make,

the dough can be prepared ahead

and kept in the refrigerator for several days

and sliced and baked when needed

The dough can even be frozen!

Cranberries, pistachio nuts, butter,

orange zest, powdered sugar and flour

Cream the butter and sugar together and add the orange zest

Mix in flour and salt

The dough should be thick,

if it seems dry and crumbly add more butter

Stir in cranberries and pistachio nuts

Divide dough in half

Put half on a piece of parchment paper

Form into a log

Repeat with remaining dough

Wrap logs in the parchment paper and put them in a ziplock bag

and refrigerate overnight

Cut log into 1/4″ slices

and place on a foil or parchment lined baking sheet

Bake at 325 degrees for 14-17 minutes

A perfect little holiday nibble!

This recipe is adapted from Just So Tasty

Holiday Cranberry Shortbread

This savory shortbread is the perfect holiday nibble, it is packed full of cranberries, pistachio nuts and a hint of orange. You can keep the logs in your refrigerator for several days or freeze them. When holiday guests arrive, just slice and bake, or match a batch for your friends or neighbors for a holiday gift

Course Appetizer, Gift, Snack

Cuisine American

Keyword Christmas appetizer, cranberry cookies, holiday appetizer, pistashio nuts, shortbread, Thanksgiving

Prep Time 20

Cook Time 16

refrigerate 12

Servings 36 cookies

Ingredients

1 cup dried cranberries
1 cup shelled pistachio nuts
1 orange
2 cups AP flour
3/4 cup powdered sugar
1 cup unsalted butter, softened
1/4 tsp salt

Instructions

Beat butter and sugar together
Add flour, salt, and zest and mix on low speed until a thick batter is formed*
Divide dough in half. Place each half of dough on a piece of parchment paper, and using your hands form dough into 2 logs. Wrap the logs in the parchment paper and place in a ziplock bag and put the logs in the refrigerator overnight or at least 8 hours.
Cut logs into 1/4" slices and place the slices on a foil or parchement lined baking sheet
Bake at 325 degrees for 14-18 minutes until set and slightly golden
Makes about 36 cookies