Can I use a different kind of nut in these cookies?

Pecans, walnuts and hazelnuts would all be delicious in this recipe.

Can I omit the cranberries?

I have made this recipe without cranberries and it's still delicious, although I miss that sweet-tart chewiness the dried cranberries bring to the party. If you prefer dried cherries, I think that would be a delicious substitute. I've also been considering dicing up dried apricots, which would be lovely with the pistachios, orange and dark chocolate flavors. SO MANY OPTIONS.

Could I use white chocolate for the dipping chocolate?

You sure can! My husband prefers milk chocolate, so sometimes I'll use a little of both. If white chocolate is your jam, melt a bowl of quality white chocolate chips or a bar and use it for dipping, then top with crushed pistachios or diced cranberries.

Pistachio Shortbread Cookies - Weekday Pescatarian

Ingredients

Scale

14 tablespoons butter, softened

3/4 cup granulated sugar

1 1/2 tablespoons orange zest

1 3/4 cup all purpose flour, sifted

3/4 cup unsalted pistachios, roughly chopped, plus 1/4 cup finely diced for topping

1/2 cup dried cranberries, diced

Dark chocolate, for dipping

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Instructions

To begin, prepare baking sheet(s) with parchment or silicone mat.
In a mixing bowl, combine room temperature softened butter, sugar and orange zest. Use electric mixer to combine thoroughly for 1 minute. Scrape down the bowl and add 1 3/4 cups sifted flour. Mix on medium low until flour is well combined. Finally, add pistachios and cranberries and mix by hand until fully combined.
Divide the dough in half, and shape each half into a log. Wrap in plastic or parchment. Chill in the refrigerator for 1 hour.
Preheat oven to 355 degrees Fahrenheit. Remove cookie rolls and slice about 1 centimeter rounds (just under 1/2 inch). Bake at 355 degrees for 16-18 minutes, or until the cookies are pale golden (not golden brown) and cooked through.
Remove cookies from oven and leave them to cool on the sheet for 5 minutes before transferring them to a cooling rack. While the cookies are cooling, melt a quality chocolate bar in a double boiler or heat-safe bowl over medium low heat. Once melted, dip half of each cookie in the chocolate, letting any excess drip off before placing the cooking back on the cooling rack over a sheet of parchment. Quickly add a few chopped pistachios on the chocolate side. Continue dipping and decorating until cookies are finished.

Notes

Note: If using unsalted butter, add a pinch of kosher salt to the cookie batter.

Note: If dried cranberries aren't your jam, grab a bag of dried cherries and make pistachio cherry cookies!

Note: I like to soak whole pistachios (shelled) in cold water for 30 minutes to help remove the skins and soften them a bit, which makes slicing the dough rounds easier. Just be sure to dry thoroughly before mixing into your dough for the perfect cookie.

Prep Time: 15
Cook Time: 20
Category: Desserts
Method: Oven and Stove Top
Cuisine: American