Tuesday, April 26, 2011

Cranberry-Orange-Pistachio Shortbread


My mom asked me to bake some of her favorite cookies for Easter. I started baking these at Christmas last year and they've been her favorite ever since. And mine too. They are so good...light, buttery, slightly sweet and tart. A batch never lasts longer than three two days. 


Landon finally got to wear his cute little velour monkey suit on Saturday. It's 12 mos. and fits him perfectly now. How cute is the look on his little face?! He looks like he's ready to get into some mischief, which he probably was. If he sees the TV remote or my i-phone, he gets that little glimmer in his eyes and takes off.


1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 tablespoon orange juice
1/2 cup finely chopped dried cranberries
1/4 cup finely chopped pistachios
2 cups all-purpose flour
1/2 teaspoon salt

Beat butter with an electric mixer at medium speed until creamy. Gradually add confectioners' sugar, beating until smooth. Stir in vanilla, orange zest and orange juice. Add cranberries and pistachios, stir just until blended.  

In a separate bowl, whisk together the flour and salt.

Gradually add flour mixture to butter mixture, beating at low speed until blended.

Shape shortbread mixture into 2 logs. Wrap in wax paper & aluminum foil. Refrigerate overnight or up to 3 days. Remove from refrigerator 10 minutes prior to using (while oven preheats).

Pre-heat oven to 350F. Cut each log into  1/4” thick slices.  Place on parchment paper-lined cookie sheet. Bake for 10-12 minutes, or until edges of cookies are slightly golden (mine take 10 minutes).  

You can store these in an airtight container but mine never last that long.  

***It's important to let your cookie dough rest before slicing to bake. Otherwise the logs are hard to cut and the slices crumble easily.***

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