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Cranberry Pistachio Shortbread Cookies

12tomatoes.com · Yield 36 cookies

Against 433 shortbread recipes

Close to the middle of 433 shortbread recipes on every ingredient.

See how all 433 shortbread recipes compare →

Get the method at 12tomatoes.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.

  • Sugar in the middle half of recipes: 36% of the flour weight against the typical recipe's 40%.
  • No starch, like 83% of recipes.
Butter: 81%, 51st percentileSugar: 36%, 37th percentileStarch: 0%, 42nd percentileSalt: 0.5%, 55th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 1 cup (2 sticks) unsalted butter, softened≈ 227 g
  • 1/2 cup granulated sugar≈ 100 g
  • 2 1/4 cup all-purpose flour≈ 281 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1 tablespoon orange zest≈ 6 g
  • 3/4 cup dried cranberries, roughly chopped≈ 113 g
  • 3/4 cup pistachios, roughly chopped≈ 90 g

flour 281 gbatter 818 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.

  • Butter81% · 51st percentile
  • Sugar36% · 37th percentile
  • Starch0% · 42nd percentile
  • Salt0.5% · 55th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
14 to 16 minutes
median 18 minutes

Keep exploring

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Nearest by baker's percentages: butter, sugar, starch, salt.

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