Cranberry Orange Pistachio Shortbread Cookies
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Some cookies don’t just taste like the holidays — they sing it.
These Cranberry Orange Pistachio Shortbread Cookies are buttery, tender, and studded with bright cranberries and crunchy pistachios… but the real magic? A silky swirl of our Blood Orange Olive Oil.
This gorgeous oil adds a deeper, rounder citrus flavor than fresh zest alone — almost like the cookie had a brush with a candied orange peel. It makes the dough softer, the texture more delicate, and the aroma? Heavenly. Truly holiday-in-a-cookie.
They’re slice-and-bake (the best kind!), so you can prep the logs ahead of time, chill them, and pull out perfectly round cookies whenever the mood strikes — gift wrapping, tree trimming, or welcoming friends who “just stopped by.”
Bake a batch, tuck a few into gift bags, or — no judgment — keep them all for yourself. These cookies are festive, flavorful, and absolutely Little Shop–approved.
Cranberry Orange Pistachio Shortbread Cookies
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
International
Author:
The Little Shop of Olive Oils
Servings
24
Prep Time
15 minutes
Cook Time
12-15 minutes
Festive, bright, and buttery shortbread kissed with our Blood Orange Olive Oil. A holiday-perfect cookie packed with cranberries and pistachios.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, softened
-
1/2 cup Blood Orange Olive Oil
- Zest of 1 large orange
- 1 tsp pure vanilla extract
- 1/2 cup dried cranberries, finely chopped
- 1/2 cup pistachios, chopped
- Optional: 1–2 Tbsp fresh orange juice, if dough feels dry
Directions
- In a stand mixer, cream together the softened butter, Blood Orange Olive Oil, powdered sugar, granulated sugar, orange zest, and vanilla until smooth and fluffy.
- Add the flour and salt and mix on low until the dough just comes together. Do not overmix.
- Fold in the chopped cranberries and pistachios.
- Shape dough into two logs (about 2 inches thick), wrap in parchment, and refrigerate at least 2 hours or overnight.
- Preheat oven to 350°F.
- Slice chilled dough into 1/2-inch rounds and place on a parchment-lined baking sheet.
- Bake for 12–15 minutes, or until edges turn lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Recipe Note
- Dip half in melted white chocolate and sprinkle with pistachios for a bakery-style finish.
- Add a simple glaze made with powdered sugar and orange juice for extra citrus pop.
- Dough logs freeze well for up to 3 months — slice and bake straight from the freezer.