Cranberry Pistachio Shortbread Cookies and More in Your Pressure Cooker
These festive shortbread cookies feature buttery dough, sweet-tart cranberries, and crunchy pistachios, all made in the convenience of your pressure cooker for a quick and delightful holiday treat.
Equipment
- 1 Mixing bowl Large
- 1 Hand mixer
- 2 Baking sheets
- 1 Parchment paper
Ingredients
Main ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ¼ teaspoon kosher salt
- ½ cup dried cranberries chopped
- ½ cup pistachios chopped
Instructions
Instructions
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
- Add orange zest and vanilla extract, beating until well combined.
- Gradually add in flour and salt, mixing until dough forms.
- Fold in chopped cranberries and pistachios evenly.
- Shape dough into two logs about 2 inches thick, wrap in plastic, and refrigerate for at least 2 hours.
- Prepare your pressure cooker with a trivet and 1 cup of water or broth at the bottom.
- Slice chilled dough into ¼-inch rounds and place on a heat-safe plate or pan that fits inside the cooker.
- Cook in bake mode or low pressure for 12–15 minutes. Use slow release for soft cookies.
- Cool cookies before glazing, dipping, or serving as desired.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For a holiday twist, serve with hot cocoa or glazed with maple syrup.