Mediterranean Cranberry Pistachio Shortbread Cookies
These Cranberry Pistachio Shortbread Cookies bring a Mediterranean twist to a classic treat. Instead of butter, they’re made with olive oil, giving them a smooth, delicate texture and a hint of fruitiness that pairs perfectly with tart cranberries and nutty pistachios. The orange zest brightens everything up, making these cookies both festive and refreshing. Perfect for holidays, tea time, or gifting.
Time
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12–15 minutes
Total Time: 1 hour
Ingredients
1 cup olive oil
1/2 cup granulated sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon orange zest
3/4 cup dried cranberries, roughly chopped
3/4 cup pistachios, roughly chopped
Instructions
Mix wet ingredients
In a large bowl, whisk together the olive oil, sugar, and orange zest until well combined.
Add dry ingredients
Gradually stir in the flour and salt until a soft dough forms. It should come together but remain slightly crumbly.
Fold in add-ins
Gently fold in the chopped cranberries and pistachios.
Shape and chill
Divide the dough into two logs, about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes (this helps the cookies keep their shape).
Preheat oven
Set the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Slice and bake
Unwrap the chilled dough and slice into 1/2-inch thick rounds. Place them on the baking sheet about 1 inch apart.
Bake
Bake for 12–15 minutes, or until the edges are lightly golden.
Cool and serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
Make-Ahead Friendly: The dough can be shaped into logs and kept in the fridge for up to 3 days, or frozen for up to 2 months. Just slice and bake straight from frozen, adding 2–3 minutes to the baking time.
Citrus Options: Swap the orange zest for lemon zest for a brighter, tangier cookie.
Chocolate Touch: Drizzle cooled cookies with melted white or dark chocolate for a festive finish.
Extra Crunch: Lightly toast the pistachios before adding them to the dough for a deeper nutty flavor.
Festive Shape: Instead of slicing rounds, roll out the dough and use cookie cutters for holiday shapes.
Gluten-Free Option: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Less Sweet Version: Reduce sugar slightly (to 1/3 cup) if you prefer a more subtle sweetness since the cranberries already add natural tartness.
Q&A
Q: Can I use butter instead of olive oil?
A: Yes, but olive oil is what gives these cookies their unique Mediterranean flavor and lighter texture. If you prefer butter, use an equal amount (1 cup) softened unsalted butter.
Q: How do I keep the cookies from spreading too much?
A: Chilling the dough before baking is key. If your kitchen is warm, you can even chill the sliced cookies on the baking sheet for 10 minutes before baking.
Q: Can I use fresh cranberries instead of dried?
A: Dried cranberries are best here since fresh cranberries add too much moisture. If you want extra tartness, try chopping unsweetened dried cranberries.
Q: How long do these cookies keep?
A: Stored in an airtight container at room temperature, they’ll stay fresh for 5–7 days. For longer storage, freeze them for up to 2 months.
Q: Are these cookies vegan?
A: Yes, this recipe is naturally egg-free and dairy-free, making it vegan-friendly.
Nutrition
(per cookie, based on ~24 cookies)
Calories: ~150
Fat: 9g
Saturated Fat: 1g
Carbohydrates: 16g
Sugar: 7g
Fiber: 1g
Protein: 2g
(Values are approximate and can vary based on exact ingredients used.)
Conclusion
Mediterranean Cranberry Pistachio Shortbread Cookies are a beautiful blend of sweet, tart, and nutty flavors with a bright citrus note. They’re simple to make, naturally dairy-free, and a little healthier thanks to the olive oil base. Whether for a holiday spread, afternoon tea, or edible gifts, these cookies bring a touch of Mediterranean charm to the table.