- 1 cup 226 g unsalted butter, softened
- ¾ cup 90 g powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated orange zest
- 2¼ cups 270 g all-purpose flour
- ¼ cup 30 g cornstarch
- ½ teaspoon fine salt
- ¾ cup about 90 g dried cranberries, finely chopped
- ¾ cup about 90 g shelled unsalted pistachios, roughly but relatively finely chopped
- Finely chop the dried cranberries.
- Roughly chop the pistachios into relatively small pieces.
- Whisk flour cornstarch, and salt together in a medium bowl.
- Beat softened butter for 30–45 seconds until smooth.
- Add powdered sugar and mix until creamy and combined.
- Mix in vanilla extract and orange zest.
- Gradually add the flour mixture on low speed.
- Add chopped cranberries and pistachios and mix or fold just until distributed.
- Test the dough by squeezing a small portion; it should hold together.
- Divide the dough into two equal portions.
- Shape each portion into a log approximately 2 inches in diameter.
- Wrap each log tightly.
- Refrigerate for at least 2 hours.
- Preheat oven to 350°F 177°C.
- Line baking sheets with parchment.
- Unwrap one chilled dough log.
- Slice into approximately ⅓-inch-thick rounds using a sharp knife.
- Gently repair any cracked edges.
- Arrange cookies approximately 1½ inches apart.
- Bake for 11–14 minutes until set with just lightly golden edges.
- Cool on the baking sheet for 5 minutes.
- Transfer carefully to a wire rack and cool completely.
- Repeat with the remaining chilled dough.
Use softened but not melted butter.
For best results, weigh the flour.
Finely chop the cranberries and pistachios so the chilled dough slices cleanly.
The dough may look crumbly but should hold together when compressed.
Do not add liquid unless the dough genuinely refuses to bind.
Chill the logs thoroughly before slicing.
Repair small cracks by gently pressing the dough together.
Do not overbake; good shortbread should remain relatively pale.
Store completely cooled cookies in an airtight container.
