Orange Cherry Pistachio Shortbread Cookies
These Orange Cherry Pistachio Shortbread cookies are buttery, tender, and full of flavor. Fresh orange zest brightens the dough, pistachios add crunch, and freeze dried cherries bring bold tartness without adding moisture. Bake them plain, dip them in dark chocolate, or do a mix of both for a beautiful, bakery style cookie that’s perfect for holidays, gifting, or an elevated everyday treat.
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Servings: 40 cookies
Ingredients
- Shortbread
- 18 tbsp 1 cup plus 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1½ tsp vanilla bean paste
- ¾ tsp almond extract
- 1½ tbsp fresh orange zest
- ⅛ tsp cinnamon
- ¾ tsp salt
- ¾ cup shelled pistachios roughly chopped
- 1/2 c. Freeze dried tart cherries fold in gently at the end
- 1 tbsp heavy cream only if dough is too crumbly
For Dipping
- 8 oz dark chocolate melted
Instructions
- In a large bowl, cream the softened butter and powdered sugar until smooth and fully combined.
- Mix in the vanilla bean paste, almond extract, orange zest, cinnamon, and salt.
- Add the flour and mix just until the dough comes together. Do not overmix.
- Fold in the dried cherries and pistachios until evenly distributed.
- Turn the dough out onto parchment paper and shape into a long rectangular log, about 1½ inches thick. Wrap tightly and refrigerate for at least 1½ hours, or until firm.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Slice the chilled dough into ¼ inch thick slices and arrange on prepared baking sheets, spacing slightly apart.
- Bake for 10-12 minutes, until the cookies are set and the edges are just barely golden.
- Cool completely on the baking sheets.
- Dip half of each cookie into melted chocolate and place on parchment paper to set.