Description

Delight in these Cranberry and Pistachio Shortbread cookies, a luscious blend of buttery, crumbly shortbread infused with vibrant orange zest and studded with tart dried cranberries and crunchy pistachios. Finished with a drizzle of rich dark and white chocolate and a sprinkle of additional pistachios and cranberries, these elegant treats are perfect for festive occasions or a refined afternoon teatime.

Ingredients

Shortbread Dough

225 g Unsalted butter, softened (1 Cup)
90 g Icing (confectioner’s) sugar, sifted (¾ Cup)
270 g Plain (all-purpose) flour (2 Cups)
½ tsp Fine salt
2 tsp Fresh orange juice
2 tsp Orange zest
100 g Dried cranberries, halved (⅔ Cup)
100 g Pistachio nuts, shelled and quartered (⅔ Cup)

Decoration

2 tbsp Dried cranberries, chopped
2 tbsp Pistachios, shelled and finely chopped
80 g Dark chocolate, chopped (¼ Cup)
80 g White chocolate, chopped (¼ Cup)
2 tsp Orange zest

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Instructions

Prepare the Butter: Using a hand mixer with beaters or a stand mixer with the paddle attachment, beat the softened butter a few times until no longer sticking around the beaters, ensuring it is adequately soft.
Mix in Sugar: Add the sifted icing sugar to the butter and beat starting low, gradually increasing to medium-high speed until smooth, about 1-2 minutes. Scrape down sides of the bowl intermittently for even mixing.
Add Orange Flavor: Beat in fresh orange juice and zest just until incorporated to infuse the dough with citrus aroma.
Combine Dry Ingredients: Sift together the plain flour and fine salt, then add them slowly to the butter mixture. Beat on low speed until just incorporated, resulting in a lumpy, doughy texture.
Add Nuts and Fruit: Fold in the chopped dried cranberries and pistachios by hand, gently squishing them into the dough without overworking to maintain shortbread tenderness.
Shape the Dough: Turn the dough onto a floured work surface and bring together into a ball without kneading. Roll the dough into a 21 cm long sausage shape with flat ends; use a little flour to prevent sticking.
Chill Dough: Wrap the dough sausage tightly in cling film and chill in the refrigerator for at least 1 hour, or up to 3 days. You may also freeze and defrost before baking. This step helps the shortbread maintain shape when baked.
Preheat Oven and Prepare Tray: Heat the oven to 150°C Fan / 170°C / 340°F / Gas mark 3. Line a baking sheet with greaseproof (parchment) paper.
Slice Cookies: Unwrap the chilled dough and cut it into 12 equal pieces by halving and quartering, then slicing each quarter into three segments.
Chill Cookies if Needed: Arrange cookies on the prepared baking tray. If softened, place them back in the fridge to chill fully, ensuring they remain firm for baking.
Bake: Bake in the preheated oven for 25-30 minutes, until the edges start to turn golden and the bases are lightly browned.
Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
Melt Chocolate: Place chopped dark and white chocolate separately in microwavable bowls and melt in 10-15 second bursts, stirring between, being cautious with white chocolate to avoid burning.
Decorate Cookies: Using a teaspoon, spread melted chocolate over half the top of each cookie, allowing it to drip down sides. Dip edges if needed to fully cover.
Garnish: While chocolate is still wet, sprinkle chopped pistachios, cranberries, and additional orange zest on top. Allow chocolate to set fully on a cooling rack.

Notes

Ensure the butter is soft but not melted for best texture in the dough.
Do not overwork the dough to avoid tough shortbread.
Chilling the dough is crucial to maintain cookie shape and prevent spread during baking.
If dough warms during shaping, chill cookies again before baking.
Carefully melt white chocolate to avoid scorching; stirring frequently helps.
Cookies can be stored in an airtight container for up to one week.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Western