Ingredients
Equipment
Method
- In a large bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Mix in the vanilla extract and orange zest until evenly combined.
- Gradually stir in the flour and salt until a soft dough forms.
- Gently fold in the chopped cranberries and pistachios without overmixing.
- Shape dough into a log for slice-and-bake cookies or scoop into balls and flatten slightly.
- Bake on a parchment-lined baking sheet at 325°F (163°C) for 12–15 minutes, until bottoms are lightly golden. Cool completely before serving.
Nutrition
Notes
Do not overbake shortbread should stay pale on top with lightly golden bottoms. Chill the dough if slicing for cleaner edges. For extra flair, dip baked cookies in white chocolate or roll dough logs in coarse sugar or chopped pistachios before baking.