These easy Cranberry Orange Shortbread Cookies are a slice and bake cookie that are flavored with orange zest and cinnamon. Big pieces of pistachio and cranberries add flavor and texture! The dough comes together in just 15 minutes and easy to make ahead.
Combine flour, cinnamon and salt in a bowl and whisk to distribute
Zest orange into sugar and mix in with your fingers or a spoon. The longer this sits, the more pronounced the orange flavor will be.
Cream butter and sugar until combined but not light and fluffy.
Reduce mixer to low and add dry ingredients just until combined. Add cranberries and pistachios until distributed. There is basically just enough dough to hold all the mix-ins together. All the nuts and fruits!
Turn dough out onto parchment paper or plastic wrap and shape into log, tighten to compress dough and release air pockets. Flatten sides to create a long rectangle. Wrap in plastic wrap to maintain shape. Refrigerate until solid. The dough can also be frozen for a month at this point.
Brush log with egg whites and roll in sugar. Slice 1 cm thick and bake at 325°F until golden brown at the edges. They should look matte (no longer shiny) in the centers. I like mine soft and chewy but if you want crispy cookies, continue to bake them 4-6 more minutes.
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Notes
Yield – 42 Cookies!Presentation – Rotate the dough 90° as you slice to maintain shape. Slice well chilled with a serrated knife.Variations – Try a different citrus zest or dried fruits and nuts!Storage – Store at room temperature for up to 7 days or store the dough logs well-wrapped in the refrigerator for up to 2 weeks or frozen for up to 3 months.