@blessthismessblog: 1 cup unsalted butter, 2 sticks, softened ▢½ cup granulated sugar ▢1 orange, zested ▢2 ¼ cups all-purpose flour ▢¼ teaspoon salt ▢¾ cup sweetened dried cranberries, roughly chopped ▢¾ cup pistachios, roughly chopped Instructions  Add the granulated sugar and orange zest to a small bowl and use a spoon to rub the zest into the sugar until it smells super fragrant. Add the butter to the bowl and beat with an electric mixer until light and creamy. Turn the mixer to low and add the flour and salt, mixing just until the dough comes together. Stir in the chopped cranberries and pistachios. Lay out a sheet of parchment or plastic wrap and dump the dough onto it. Gently press and knead it together, then shape it into a tight log that is about 2 inches across. If it's easier you can also work with the half the dough at a time. You can also roll the dough log in sprinkling sugar at this point if you want to (I do about half the time, I like it but it's not necessary). Roll the dough log up in the parchment or wrap, twisting the ends to hold the shape. Chill in the fridge for at least an hour, or until firm. When you’re ready to bake, heat the oven to 325°F and line two baking sheets with parchment. Unwrap the chilled dough and slice it into ¼-inch rounds. Place the cookies a couple inches apart on the prepared baking sheets. Bake for 14–16 minutes, until they’re set and just starting to turn golden on the edges. Let them cool on the pan for a few minutes before transferring to a rack. Enjoy! #cookierecipe #christmascookies #shortbread #holidaybaking #butter

Melissa

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Tuesday 09 December 2025 23:19:04 GMT