Shortbread Cookies with Pistachios and Cranberries

Buttery shortbread cookies made with pistachios and chewy bits of dried cranberries have a smooth cranberry sauce center, offering a delicious contrast of texture in every bite.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 76 Calories

Ingredients

• ½ cup dried cranberries
• ⅓ cup cornstarch
• 1 teaspoon pure vanilla extract
• ½ cup unsalted shelled pistachios
• 1 ½ cups unsalted butter, at room temperature
• ¾ cup powdered sugar, or more to taste
• 2 teaspoons finely grated orange zest
• ¼ cup cranberry sauce, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C).

Step 2

Chop pistachios until finely chopped. Chop cranberries.

Step 3

Combine butter, 3/4 cup powdered sugar, and vanilla in a mixing bowl; beat until fluffy. Mix in pistachios, cranberries, cornstarch, and orange zest until well combined.

Step 4

Roll dough into 1-inch balls. Poke the center of each ball with a floured finger until it makes a deep dimple. Fill with about 1/4 teaspoon cranberry sauce. Chill the cookies for about 20 minutes.

Step 5

Transfer chilled cookies to a parchment-lined cookie sheet.

Step 6

Working in batches, bake cookies in the preheated oven, one sheet at a time, until the edges begin to turn light brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool. Repeat with remaining batches.

Step 7

Roll in powdered sugar just before serving, if desired.