Description
Cranberry Pistachio Shortbread Cookies are a festive holiday treat combining buttery shortbread with tart dried cranberries, crunchy pistachios, and a delightful white chocolate drizzle. These elegant cookies balance tender texture and seasonal flavors, perfect for gifting or holiday parties.
Ingredients
Scale
Shortbread Base
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
Mix-Ins
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
Drizzle
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Instructions
- Prep Like a Pro: Preheat your oven to 325°F. Line an 8×8 baking pan with parchment paper, leaving some overhang on the sides for easy removal of the shortbread later.
- Cream That Butter: In a large bowl, beat the room temperature butter and powdered sugar on medium-high speed with an electric mixer until light and fluffy, about 3-4 minutes. Then add the vanilla and almond extracts and mix until fully incorporated.
- Flour Power: Gradually add the all-purpose flour and salt, mixing on low speed just until combined. Avoid overmixing to keep the shortbread tender instead of tough.
- The Fun Part: Gently fold in the chopped dried cranberries, chopped pistachios, and orange zest if using. The dough will look colorful and festive like holiday confetti.
- Press and Bake: Evenly press the dough into the prepared 8×8 pan, using the bottom of a measuring cup to firmly pack it down. Lightly score the top with a knife 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. Cool completely in the pan.
- Drizzle Drama: Melt the white chocolate and coconut oil or butter together in the microwave in 30-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the cooled shortbread in any pattern you like. Let the chocolate set for about 15 minutes.
- Cut and Conquer: Lift the shortbread out of the pan using the parchment paper overhang. Cut into 16 squares or bars with a sharp knife, wiping the blade between cuts for clean edges.
Notes
- Use parchment paper with an overhang for easy removal of the shortbread from the pan.
- If you don’t have orange zest, the cookies will still be delicious without it.
- Store cookies in an airtight container at room temperature for up to a week.
- For a dairy-free option, substitute butter with vegan butter and ensure white chocolate is dairy-free.
- Perfect to serve with coffee, tea, or a glass of champagne for festive occasions.
Nutrition
- Serving Size: 1 square
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 80 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
