Looking for a gorgeous little Christmas cookie that’ll stay fresh for a week? You’ve got to try these Cranberry Pistachio Shortbread Cookies!

These are a really nice addition to a Christmas cookie plate not only because they’re so pretty but also because they’re not too sweet. The tart cranberries and earthy, salty pistachios adds a nice balance to an other rich array of desserts.

These beautiful slice-and-bake cookies are best chilled overnight or at least for four hours, so plan accordingly. The hint of orange absolutely makes them so don’t leave it out! The dough smells incredible.

Cranberry Pistachio Shortbread Cookies

12 Tbsp unsalted butter, at room temperature
2/3 cup dark brown sugar
1 egg, at room temperature
1 tsp vanilla extract
2 cups + 2 Tbsp all-purpose flour
1/4 tsp salt
1 Tbsp orange zest
1 Tbsp orange juice
1/2 cup pistachios, chopped
1/2 cup dried cranberries
Coarse sugar for rolling

1. In a stand mixer, beat butter until smooth and creamy. Add brown sugar and beat on medium speed until well incorporated. Beat in egg and vanilla, then scrape down the sides of the bowl.
2. Slowly mix in flour and salt. Beat in fresh orange zest and juice, then gently mix in pistachios and dried cranberries.
3. Divide the cookie dough in half and roll into two logs. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
4. When ready to bake, preheat the oven to 350 degrees Fahrenheit. Roll logs in coarse sugar, then slice into about 34-36 cookies. Place two inches apart on cookie sheets and bake for 10-12 minutes or until starting to brown around the edges. Cool five minutes on the sheet before transferring to a cooling rack.

Happy baking,

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