Description
These Cranberry Pistachio Shortbread Cookies are the perfect holiday treat that looks fancy and tastes even better. With a tender buttery base, tart cranberries, crunchy pistachios, and a delicate white chocolate drizzle, these cookies bring festive cheer to any gathering.
Ingredients
Scale
For the Shortbread Base:
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
For the Mix-Ins:
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
For the Drizzle:
- 4 ounces white chocolate, chopped
- 1 tablespoon coconut oil or butter
Instructions
- Prep Like a Pro: Preheat the oven to 325°F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Cream That Butter: In a large bowl, use an electric mixer to cream the room temperature butter and powdered sugar until light and fluffy, about 3 to 4 minutes. Add vanilla and almond extracts and mix until fully combined.
- Flour Power: Add the all-purpose flour and salt to the butter mixture. Mix on low speed just until the dough comes together, being careful not to overmix to keep the shortbread tender.
- The Fun Part: Gently fold in the chopped dried cranberries, pistachios, and orange zest if using. The dough will look colorful and festive.
- Press and Bake: Press the dough evenly into the prepared baking pan using the bottom of a measuring cup to pack it down firmly. Lightly score the dough into squares or rectangles to make cutting easier later. Bake for 30 minutes or until the edges are lightly golden and the center looks slightly underbaked. Let cool completely in the pan.
- Drizzle Drama: Melt the white chocolate and coconut oil or butter in 30-second intervals in the microwave, stirring between each interval until smooth. Drizzle the melted chocolate over the cooled shortbread in your preferred pattern. Allow the drizzle to set for about 15 minutes.
- Cut and Conquer: Lift the shortbread out using the parchment overhang and cut into 16 squares or bars with a sharp knife. Wipe the knife clean between cuts for neat edges.
Notes
- Use the parchment paper overhang to easily lift the shortbread from the pan without breaking.
- For clean cuts, wipe the knife blade between each slice.
- Orange zest is optional but adds a lovely citrus note that complements the cranberries and pistachios.
- These cookies pair wonderfully with coffee, tea, or champagne for festive occasions.
- Store the cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 square
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
