Buttery, crumbly shortbread packed with tart cranberries and crunchy pistachios, with less sugar than traditional cookies.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ⅓ cup powdered erythritol or monk-fruit sweetener
- 1 tsp vanilla extract
- 2 cups (240 g) all-purpose flour
- ¼ tsp salt
- ½ cup unsweetened dried cranberries, finely chopped
- ½ cup shelled pistachios, roughly chopped
- ½ tsp orange zest — optional
Instructions
- Cream the butter and sweetener: Beat softened butter and powdered sweetener for 1–2 minutes until smooth. Mix in vanilla and orange zest.
- Add dry ingredients: Gradually mix in flour and salt until a soft dough forms. Don’t overmix.
- Fold in the extras: Stir in the chopped cranberries and pistachios.
- Shape: Form the dough into a 2-inch-wide log. Wrap in parchment or plastic wrap and refrigerate for at least 1 hour.
- Slice: Heat oven to 350°F (175°C). Slice the chilled dough into roughly ¼-inch rounds.
- Bake: Arrange on a parchment-lined baking sheet and bake for 10–13 minutes, until the edges are lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll become firmer as they cool.
💡 For even less sugar
Use unsweetened dried cranberries rather than conventional dried cranberries, and choose a granulated/powdered sweetener with no added sugar.
Makes: about 24 cookies.
Storage: Keep in an airtight container for up to 1 week, or freeze for up to 2 months.
