Description
Cranberry Pistachio Shortbread Cookies are a festive and elegant holiday treat featuring a buttery shortbread base studded with tart dried cranberries, crunchy pistachios, and bright orange zest. These tender, lightly golden cookies are finished with a luxurious white chocolate drizzle, making them perfect for gifting or enjoying with your favorite warm beverage.
Ingredients
Scale
For the 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
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 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 for easy removal later.
- Cream That Butter: In a large bowl, cream the butter and powdered sugar until light and fluffy, about 3-4 minutes with an electric mixer. Add vanilla and almond extracts and mix until combined.
- Flour Power: Add flour and salt, mixing on low speed until just combined, being careful not to overmix to keep the shortbread tender.
- The Fun Part: Fold in chopped cranberries, pistachios, and orange zest if using, until evenly distributed.
- Press and Bake: Press the dough evenly into the prepared pan using the bottom of a measuring cup to pack it down. Score lightly into squares or rectangles. Bake for 30 minutes until edges are lightly golden and center looks slightly underbaked. Let cool completely in the pan.
- Drizzle Drama: Melt white chocolate and coconut oil or butter in 30-second intervals in the microwave, stirring until smooth. Drizzle over cooled shortbread in your preferred pattern. Let chocolate set for about 15 minutes.
- Cut and Conquer: Use the parchment overhang to lift the shortbread out of the pan and cut into 16 squares or bars with a sharp knife, wiping the blade between cuts for clean edges.
Notes
- Use the parchment overhang to easily lift the cookies out without breaking.
- Chop the cranberries and pistachios roughly for better texture and appearance.
- Orange zest adds a fresh brightness but can be omitted if unavailable.
- White chocolate drizzle can be replaced with dark or milk chocolate if preferred.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Perfect accompaniment for coffee, tea, or festive beverages like champagne.
Nutrition
- Serving Size: 1 square
- Calories: 180 kcal
- Sugar: 9 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
