Description
Cranberry Pistachio Shortbread Cookies are the perfect festive treat that combines the rich, buttery goodness of shortbread with the tartness of cranberries and the crunch of pistachios. These cookies not only taste delightful but also boast a visually impressive appearance, making them ideal for holiday gatherings or as thoughtful gifts. With just a few simple ingredients and easy-to-follow steps, you can create these stunning cookies that look like they came from a fancy bakery. Drizzled with white chocolate, they are sure to wow your guests while filling your kitchen with heartwarming holiday aromas. Try them for your next celebration and enjoy the compliments!
Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios
- 4 oz white chocolate (for drizzle)
- 1 tbsp coconut oil or butter
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp salt
- Zest of 1 orange (optional)
Instructions
- Preheat oven to 325°F and line an 8×8 baking pan with parchment paper.
- In a mixing bowl, cream together unsalted butter and powdered sugar until light and fluffy. Add vanilla and almond extracts, mixing well.
- Gradually add flour and salt; mix on low speed until just combined.
- Fold in chopped cranberries and pistachios (and optional orange zest).
- Press dough evenly into the prepared pan; score lightly for easier cutting later.
- Bake for 25-30 minutes until edges are golden but center is slightly underbaked. Let cool completely in the pan.
- Melt white chocolate with coconut oil in intervals, then drizzle over cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg