CRANBERRY ORANGE PISTACHIO SHORTBREAD COOKIES

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

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.

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