Cranberry Pistachio Shortbread Cookies Pressure Cooker Recipe
These pressure cooker cranberry pistachio shortbread cookies are buttery, crumbly, and festive. Packed with chewy cranberries and crunchy pistachios, they’re the perfect quick-bake holiday treat!
Equipment
- 1 Mixing bowl Large
- 1 Electric mixer or wooden spoon
Ingredients
Main ingredients
- 1 cup butter softened
- ¾ cup powdered sugar
- 2 oranges zest only
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- ¾ cup dried cranberries finely chopped
- ¾ cup salted pistachios chopped
- 1 pinch salt
- vanilla extract optional
- cling wrap and parchment paper for chilling and baking
Instructions
Instructions
- Cream softened butter with powdered sugar and orange zest using a wooden spoon or mixer until fluffy (about 3 minutes).
- Whisk flour and cornstarch together in a separate bowl and slowly mix into the butter blend on low speed until just combined.
- Gently fold in chopped cranberries and pistachios evenly through the dough.
- Divide dough in half, roll into 2-inch diameter logs, and wrap tightly with cling wrap to prevent air pockets.
- Refrigerate logs for at least 4 hours (or freezer for 30 minutes if in a hurry).
- Preheat oven to 300°F and line baking sheets with parchment paper.
- Slice logs into ¼ inch cookies and arrange 2 inches apart on baking sheets.
- Bake for 15–17 minutes until edges are pale golden. Let cool before transferring.
- Optional: Use a pressure cooker like a mini oven by steaming over a trivet and doing a natural release post-bake.
Notes
Cookies stay fresh in an airtight container for up to a week or freeze for up to 3 months. Dough can be chilled or frozen to prep ahead.