Prep Time: 20 minutes
Chill Time: 1–2 hours
Bake Time: 12–15 minutes
Total Time: About 1 hour 45 minutes
Yield: 24–28 cookies
🧈 Ingredients
- 226 g (1 cup) unsalted butter, softened
- 100 g (½ cup) powdered sugar
- 120 g (½ cup) sourdough discard, 100% hydration
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 300 g (2½ cups) all-purpose flour
- 90 g (¾ cup) pistachios, shelled and roughly chopped
- 75 g (½ cup) dried cranberries, roughly chopped
- ½ teaspoon orange zest, optional
Optional Decoration
- 50–60 g white chocolate, melted
- Extra chopped pistachios
👩🍳 Step-by-Step Guide
Step 1: Prepare the Butter
Place 226 g softened butter in a large mixing bowl.
Beat with an electric mixer for 2 minutes until smooth and creamy.
Important: The butter should be soft but not melted.
Step 2: Add the Sugar
Add 100 g powdered sugar.
Beat the butter and sugar together for another 2–3 minutes, until light and creamy.
Step 3: Add Sourdough Discard
Add:
- 120 g sourdough discard
- 1 teaspoon vanilla extract
Mix on low speed until completely combined.
Scrape down the sides of the bowl if needed.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together:
- 300 g all-purpose flour
- ¼ teaspoon salt
This helps distribute the salt evenly throughout the dough.
Step 5: Combine
Gradually add the flour mixture to the butter mixture.
Mix on low speed just until the flour disappears and a soft dough forms.
Do not overmix. Overmixing can make the cookies less tender.
Step 6: Add Pistachios & Cranberries
Add:
- 90 g chopped pistachios
- 75 g chopped dried cranberries
- ½ teaspoon orange zest, if using
Use a spatula to gently fold everything into the dough.
Make sure the pistachios and cranberries are evenly distributed.
Step 7: Shape the Dough
Place the dough on a large sheet of parchment paper.
Divide it into 2 equal portions.
Shape each portion into a firm log approximately:
2 inches / 5 cm in diameter
Roll each log tightly in parchment paper.
Twist the ends of the parchment to help compact the dough.
Tip for the picture-style cookies:
Keep the logs thick and firm rather than making them thin. This gives you those chunky, bakery-style rounds.
Step 8: Chill
Place the wrapped dough logs in the refrigerator for at least 1–2 hours.
The dough needs to become firm before slicing.
For a stronger sourdough flavor, you can refrigerate the dough overnight.
Step 9: Preheat the Oven
When ready to bake, preheat the oven to:
350°F (175°C)
Line 1–2 baking sheets with parchment paper.
Step 10: Slice the Cookies
Remove the chilled dough from the refrigerator.
Unwrap one log and use a sharp knife to cut it into slices approximately:
¼–⅓ inch (6–8 mm) thick
Try to make all the slices similar in thickness so they bake evenly.
Step 11: Arrange on the Baking Sheet
Place the cookies on the prepared baking sheet.
Leave approximately 1 inch (2.5 cm) between each cookie.
You don’t need to flatten them—the cookies should retain their thick round shape.
Step 12: Bake
Bake at 350°F (175°C) for 12–15 minutes.
The edges should be lightly golden, while the centers should remain fairly pale.
Don’t wait for the entire cookie to turn dark golden.
Step 13: Cool
Remove the baking sheet from the oven.
Let the cookies cool on the baking sheet for 5 minutes.
Then carefully transfer them to a wire rack.
Allow them to cool completely.
They will become firmer and more shortbread-like as they cool.
🍫 Optional White Chocolate Finish
For a festive finish:
- Melt 50–60 g white chocolate.
- Drizzle it over the completely cooled cookies.
- Sprinkle with a little chopped pistachio.
- Let the chocolate set completely.
💡 Tips for Perfect Sourdough Shortbread
- Use 100% hydration sourdough discard.
- Don’t use melted butter.
- Don’t overmix the dough after adding flour.
- Chill the dough thoroughly before slicing.
- Chop the cranberries relatively small for cleaner slices.
- Use unsalted pistachios so the cookies aren’t too salty.
- Bake only until the edges are lightly golden.
📦 Storage
Store completely cooled cookies in an airtight container at room temperature for 5–7 days.
For longer storage, freeze the baked cookies in an airtight container for up to 2 months.
