Almonds or pecans for pistachios
Orange zest for extra flavor
Cookies firm up as they cool.
Tips for Perfect Shortbread
Do not overbake
Edges should be just lightly golden—shortbread should stay pale.
Measure flour correctly
Spoon into the cup and level; too much flour = dry dough.
Use high-quality butter
Shortbread flavor depends heavily on butter quality.
Add festive touches
Dip half the cookie in melted white chocolate for a holiday look.
Benefits
Antioxidants from cranberries
Healthy fats & minerals from pistachios
Butter shortbread stays fresh for days—great for gifting
Requires simple ingredients and no eggs
Q & A
Q: Can I make the dough ahead of time?
A: Yes! The dough keeps 3–4 days refrigerated or 2 months frozen.
Q: Can I use fresh cranberries?
A: Not recommended—they release moisture and make the dough wet. Use dried.
Q: Why did my cookies crumble?
A: Common reasons: too much flour, dough not chilled, or sliced too thin.
Q: Can these be made gluten-free?
A: Yes—use a 1:1 gluten-free flour blend (with xanthan gum).
Q: How should I store them?
A: In an airtight container for up to 1 week; freeze up to 3 months.
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