Ingredients:

  • 1 cup (2 sticks) cold Unsalted Butter, cubed
  • 1/2 cup (60 g) sifted Powdered Sugar
  • 1/2 tsp (3 g) Fine Sea Salt
  • 1 Tbsp (5 g) Orange Zest (from 1 large orange)
  • 2 cups (250 g) sifted All-Purpose Flour
  • 1/2 cup (60 g) roughly chopped Dried Cranberries
  • 1/4 cup (30 g) roughly chopped Pistachios (shelled)
  • 2 Tbsp (25 g) Granulated Sugar (for dusting)

Instructions:

  1. Prep the Mix-ins: Finely chop the dried cranberries and pistachios. Set aside.
  2. Cream the Butter and Sugar: In a large bowl (or stand mixer fitted with a paddle attachment), lightly combine the cold, cubed butter, powdered sugar, salt, and orange zest. Mix only until just combined and smooth; do not whip or incorporate air.
  3. Add the Flour: Gradually add the sifted flour to the butter mixture, mixing on low speed or folding by hand until the dough is shaggy and just barely coming together. Stop immediately when no dry flour is visible.
  4. Incorporate Add-ins: Gently fold in the chopped cranberries and pistachios by hand until evenly distributed.
  5. Shape and Chill: Press the dough into a cohesive ball or log. Wrap tightly in plastic wrap (cling film) and flatten into a uniform shape approximately 1 inch (2.5 cm) thick. Chill for a minimum of 45 minutes (or up to 2 days) to prevent spreading.
  6. Preheat and Prep: Preheat the oven to a low temperature: 325°F (160°C). Line a baking sheet with parchment paper.
  7. Cut and Dock: Unwrap the chilled dough. Cut into 1/2 inch (1.25 cm) fingers or squares. Place on the prepared baking sheet. Prick the surface of each shortbread piece several times with a fork (docking).
  8. Bake Low and Slow: Bake for 18–20 minutes. Shortbread should remain pale blonde, with only the edges turning a very light gold. Do not allow them to brown aggressively.
  9. Cool and Cut: Immediately upon removing from the oven, sprinkle the pieces lightly with granulated sugar (if using). If baking a single slab, cut the baked shortbread into final squares or fingers while it is still piping hot and soft.
  10. Rest: Allow the shortbread to cool completely on the baking sheet for maximum crispness before moving to a wire rack.