Mediterranean Cranberry Pistachio Shortbread Cookies
Ingredients
1 cup (225 g) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, chopped
1 teaspoon orange zest (optional, for Mediterranean flavor)
Instructions
In a large bowl, beat the softened butter and powdered sugar until light and creamy.
Mix in the vanilla extract and orange zest if using.
Add flour and salt gradually, mixing until a soft dough forms.
Fold in the chopped cranberries and pistachios evenly.
Shape the dough into a log (about 2 inches thick), wrap in plastic wrap, and refrigerate for 1 hour.
Preheat oven to 170°C (340°F). Line a baking tray with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds and place on the tray.
Bake for 12–15 minutes, until the edges are lightly golden.
Let cool for 10 minutes before transferring to a wire rack.
Optional Finish
Dust with a little powdered sugar after cooling for a bakery-style touch.
