Description
Delicate shortbread cookies made with fruity olive oil, dried cranberries, and pistachios for a tender, flavorful treat.
Ingredients
Scale
- 1 cup (226g) mild, fruity olive oil
- 1/2 cup granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp almond extract (optional)
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, finely chopped
- 1/2 cup shelled pistachios, finely chopped
- Pinch of flaky sea salt or powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, whisk together the olive oil, granulated sugar, vanilla extract, and almond extract for 1 to 2 minutes until the mixture is smooth and slightly thickened.
- Gradually stir the all-purpose flour into the wet mixture using a spatula just until a soft, smooth, and pliable dough forms. If the dough feels too soft, add 1 tablespoon of flour; if too dry, add a tiny splash of olive oil.
- Gently fold in the finely chopped dried cranberries and pistachios until they are evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and roll them between your palms into smooth balls. Place them on the prepared baking sheet about 2 inches apart, then flatten each ball slightly with your fingers or the bottom of a glass.
- Bake for 12 to 14 minutes, or until the edges just start to turn a light golden brown. Let the cookies
Notes
For the best texture, use a mild, fruity olive oil and make sure the cranberries and pistachios are finely chopped before folding them into the dough.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Au Four
- Cuisine: Américaine
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 8g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg