Cranberry Lime Pistachio Shortbread Cookies
Brighten up your dessert table with these Cranberry Lime Pistachio Shortbread Cookies, a festive and flavorful treat that's perfect for any occasion. Buttery and melt-in-your-mouth, these cookies are elevated with the zing of fresh lime zest, the tart-sweet chewiness of dried cranberries, and the subtle crunch of finely chopped pistachios. The dough is easy to prepare and can be made ahead of time, making this recipe ideal for holiday baking or when you need an elegant cookie in a pinch. Each bite offers a harmonious balance of sweet, tangy, and nutty flavors, beautifully complemented by the classic shortbread base. Perfect for gifting or enjoying with a cup of tea, these cookies are a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 227 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 teaspoon Pure vanilla extract
- 260 grams All-purpose flour
- 15 grams Cornstarch
- 0.5 teaspoon Salt
- 1 tablespoon Lime zest
- 60 grams Dried cranberries, finely chopped
- 50 grams Shelled pistachios, finely chopped
Instructions
In a large mixing bowl, beat the softened butter and sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and lime zest to the creamed butter mixture and mix until well combined.
In a medium bowl, whisk together the flour, cornstarch, and salt until evenly distributed.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough begins to come together.
Fold in the chopped cranberries and pistachios with a spatula until evenly incorporated.
Divide the dough in half and shape each portion into a log approximately 1.5 inches (4 cm) in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Using a sharp knife, slice the dough logs into 1/4-inch (6 mm) thick rounds and place them on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.2 g | 269% | |
| Saturated Fat | 119.6 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 378.6 g | 138% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 148.2 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
