Ingredients
1 cup (225g) Unsalted butter, softened to room temperature
2/3 cup Granulated sugar
1 tsp Vanilla extract (or almond extract for extra flavor)
2 1/4 cups All-purpose flour
1/4 tsp Salt
1/2 cup Dried cranberries, roughly chopped
1/2 cup Shelled pistachios, roughly chopped
Instructions
Cream the Base: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2 minutes). Stir in the vanilla extract.
Add Dry Ingredients: Gradually mix in the flour and salt. The dough will look a bit crumbly at first but will come together as you mix.
Fold in Extras: Gently fold in the chopped cranberries and pistachios until evenly distributed.
Shape and Chill: Divide the dough in half. Roll each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap (as seen in your photo) and refrigerate for at least 2 hours. This is crucial so they don’t spread too much in the oven.
Slice: Preheat your oven to 175°C (350°F). Use a sharp knife to slice the logs into rounds about 1/2 inch thick.
Bake: Place on a parchment-lined baking sheet and bake for 12–15 minutes, or until the edges are just barely golden.
Cool: Let them rest on the pan for 5 minutes before moving them to a wire rack to cool completely.
Pro Tips for Success
The “Round” Trick: To keep the bottom of your logs from flattening while chilling, place the wrapped logs inside an empty cardboard paper towel roll (sliced lengthwise).
Don’t Overbake: Shortbread should be pale. If they turn dark brown, they will lose that melt-in-your-mouth texture.
Zest it Up: Adding the zest of one orange to the butter mixture takes these cookies to a whole new level of “fancy.”
Would you like me to help you adjust these measurements for a larger batch or convert them to metric weights?
