{"id":1105,"date":"2017-12-22T06:00:06","date_gmt":"2017-12-22T06:00:06","guid":{"rendered":"http:\/\/www.kitchenfairy.ca\/?p=1105"},"modified":"2019-11-12T01:47:05","modified_gmt":"2019-11-12T01:47:05","slug":"cranberry-pistachio-shortbread-cookies","status":"publish","type":"post","link":"https:\/\/www.kitchenfairy.ca\/staging\/1035\/cranberry-pistachio-shortbread-cookies\/","title":{"rendered":"Cranberry Pistachio Shortbread Cookies"},"content":{"rendered":"

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It\u2019s baking season and I\u2019m sharing the secret to my all-time favourite shortbread cookies. These buttery vanilla shortbread cookies\u00a0have a hint of orange zest, chewy dried cranberries, and crunchy pistachios. They’re divine and will melt in your mouth. Heaven in a little cookie and it\u2019s no longer my secret!<\/p>\n

Whether you\u2019re baking for a cookie exchange, a homemade gift or for a holiday treat, these small and delicious cookies are a perfect choice. Arrange them on a platter or pack them in cello bags for gifts; whatever way, they look so festive with speckles of red cranberries and green pistachios.<\/p>\n

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\"Shortbread
\nJust seven ingredients are needed to bring these classic Christmas cookies together and the most important of all the ingredients is butter. Make sure it\u2019s unsalted butter. It\u2019s the butter that gives shortbread such an amazing texture, in fact, that\u2019s what shortbread is all about \u2013 butter!<\/p>\n

You need to use only the zest from one orange for this recipe. Since you don\u2019t need to use the juice, you can slice up the orange and snack on it after you\u2019ve zested it. For best results chop the dried cranberries and pistachios as it makes them more manageable to blend into the dough. Although fresh cranberries are shown in the photo \u2013 it\u2019s actually dried cranberries that are in the ingredients list.<\/p>\n

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You\u2019ll be surprised how simple it is to make these sliced cookies. You can even make the dough ahead, wrap it in plastic wrap and slice and bake when needed. This makes this recipe ideal for the busy holiday season. The cookies also freeze well after they\u2019re baked.<\/p>\n

I usually make a double batch of these cookies as they disappear fast. Seems no one can eat just one! I prefer to mix up the batches separately as I find it difficult to work with a large amount of dough, but you certainly can work with a double batch at one time.<\/p>\n

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Be sure to allow enough time to chill the dough before slicing. For best results bake the cookies while the dough is still cold. When baking, don\u2019t over-brown the cookies; you get the optimum taste and texture when they are just lightly golden.<\/p>\n

Get into the Christmas spirit and bake these tasty cookies. Your friends and family will love you for it!<\/p>\n

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Cranberry Pistachio Shortbread Cookies<\/h2>\n\t
\n\t\tShortbread cookies filled with cranberries, pistachios and orange zest. Sweet and tender, these divine cookies will melt in your mouth.\t<\/div>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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