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.
- Prep Time: 10 MinCook
- Time: 18 Min
- Total Time: 28 Min
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
- Cream together butter, powdered sugar, orange zest, vanilla, and salt, until well combined.
- Add cranberries, and pistachios, mix until well combined.
- Add flour, stir just until combined being careful not to over mix.
- 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.
- Preheat oven to 350 degrees. Line cookie sheet with silpat, or parchment paper.
- Slice cookies 1/4 inch thick. Place 2 inches apart on cookie sheet.
- Bake cookies for 16-18 minutes until edges are lightly browned. Allow cookies to cool on cookie sheets to ensure centers are cooked through.
- Store cookies in a airtight container.
NUTRITION FACTS
Calories135.78
Fat8.22 g
Sat. Fat4.37 g
Carbs14.38 g
Fiber0.85 g
Net carbs13.53 g
Sugar6.33 g
Protein1.70 g
Sodium85.62 mg
Cholesterol17.43 mg