Soft, buttery cookies with a festive crunch!
Ingredients
1 cup (226g) olive oil
½ cup granulated sugar
1 ½ tsp vanilla extract
¼ tsp almond extract (optional but delicious)
2 cups all-purpose flour
½ cup dried cranberries, finely chopped
½ cup pistachios, finely chopped
Pinch of salt
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Instructions
1. Prepare the Cookie Base
In a mixing bowl, whisk the olive oil and sugar together until smooth and well combined.
Add vanilla extract and almond extract. Mix again.
2. Add Dry Ingredients
Add the flour and salt. Mix gently with a spatula until a soft dough forms.
Fold in chopped cranberries and pistachios.
3. Shape the Dough
Divide the dough into two portions.
Roll each portion into a log (about 2 inches thick).
Wrap tightly in plastic wrap and refrigerate for 1–2 hours or until firm enough to slice.
4. Slice & Bake
Preheat oven to 325°F (165°C).
Slice the chilled dough into ½-inch thick cookies.
Place on a baking tray lined with parchment paper.
Bake for 12–15 minutes or until the edges are lightly golden.
5. Cool & Serve
Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack.
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⭐ Tips for Best Results
1. Use good-quality olive oil
It gives flavor and keeps cookies soft without using butter.
2. Chill the dough properly
Shortbread dough must be cold to hold shape. The colder the dough, the cleaner the cookie slices.
3. Chop cranberries & pistachios finely
This ensures even distribution and prevents cookies from breaking.
4. For sweeter cookies
Add 2–3 tablespoons extra sugar.
5. For crispier cookies
Bake 2–3 minutes longer.
6. For festive colors
Use bright red cranberries and vibrant green pistachios.
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Q/A Section
Q1: Can I use butter instead of olive oil?
Yes. Use 1 cup softened unsalted butter. Cookies will taste richer and more buttery.
Q2: Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 3 days or freeze it for 2 months.
Q3: Can I make these cookies gluten-free?
Yes. Use a 1:1 gluten-free flour blend. Texture remains similar.
Q4: Why are my cookies spreading too much?
Because the dough was warm. Always chill for at least 1 hour.
Q5: Can I add orange zest?
Absolutely! Orange zest pairs perfectly with cranberries and pistachios.
Q6: How
to store these cookies?
Store in an airtight container for 1 week at room temperature.
They taste even better on day 2!
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