Mediterranean Cranberry Pistachio Shortbread Cookies
Ingredients
1 cup olive oil (extra virgin for best flavor) *
½ cup granulated sugar
2¼ cups all-purpose flour
¼ teaspoon salt
Flavor & Texture Additions:
½ cup chopped pistachios (unsalted, shelled)
½ cup dried cranberries (roughly chopped)
1 teaspoon pure vanilla extract (optional but recommended)
Zest of 1 orange or lemon (for brightness)
Optional Garnish:
A sprinkle of sea salt flakes on top
Melted white chocolate for drizzling
Extra chopped pistachios for decoration
Directions
In a large mixing bowl, combine the olive oil and granulated sugar. Whisk or beat the mixture until it looks pale and creamy — about 2–3 minutes.
Add in the vanilla extract and citrus zest, and mix again. The aroma at this stage is divine — bright, floral, and slightly nutty.
In a separate bowl, sift together the flour and salt. This ensures an even texture and prevents dense or tough cookies.Kitchen ingredients subscription
Gradually add the dry mixture into the wet mixture, stirring with a wooden spoon or spatula. The dough will look crumbly at first — don’t worry! Once you start pressing it together, it will form a soft, cohesive dough.
Now gently fold in the chopped pistachios and cranberries.
Wrap the dough tightly in plastic wrap and refrigerate for at least 45 minutes to 1 hour (or up to overnight).
After chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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There are two ways to shape your cookies:
Classic Round Discs: Roll the dough into 1-inch balls and flatten slightly with your palm.
Slice-and-Bake Logs: Form the dough into a log (about 2 inches in diameter), wrap in plastic, and freeze for 20 minutes. Then slice into ¼-inch thick rounds.
Arrange cookies about 1 inch apart on the baking sheet. Optionally, sprinkle each with a pinch of sea salt flakes or press a pistachio on top for presentation.
Bake for 12–15 minutes, or until the edges are just barely golden. Do not overbake — shortbread should remain pale and tender.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, you can elevate your cookies with:
A drizzle of melted white chocolate, letting it set before serving.
A light dusting of powdered sugar for a more classic shortbread look.
Extra pistachios pressed gently on top for texture.
* Olive oil is the heart of this recipe. The variety you choose will shape your cookies’ aroma and flavor:
A mild extra virgin olive oil gives a fruity, buttery undertone.
A robust or peppery olive oil adds depth and complexity — perfect for more adventurous palates.
Avoid using light or blended olive oils — you want pure flavor and natural smoothness.
