Description
These Cranberry Pistachio Shortbread Cookies are the perfect elegant holiday treat, combining a tender buttery base with tart cranberries, crunchy pistachios, and a festive drizzle of white chocolate. Easy to make and impressive to serve, they add a fancy touch to any cookie platter.
Ingredients
Scale
Shortbread Base
- 1 cup unsalted butter (2 sticks), 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
Mix-Ins
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
Drizzle
- 4 ounces white chocolate, chopped
- 1 tablespoon 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 an overhang for easy removal later.
- Cream That Butter: In a large bowl, cream the butter and powdered sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add vanilla and almond extracts and mix until combined.
- Flour Power: Add the flour and salt and mix on low speed just until combined. Do not overmix to keep the shortbread tender.
- The Fun Part: Fold in the 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 tightly. Score lightly into squares or rectangles for easier cutting. Bake for 30 minutes until edges are lightly golden and the center appears slightly underbaked. Let cool completely in the pan.
- Drizzle Drama: Melt the white chocolate and coconut oil in 30-second intervals in the microwave, stirring between each, until smooth. Drizzle over the cooled shortbread in your preferred pattern. Allow the drizzle to set for about 15 minutes.
- Cut and Conquer: Use the parchment paper overhang to lift the shortbread from the pan. Cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.
Notes
- Use parchment paper with an overhang to easily lift the shortbread out of the pan.
- Don’t overmix the dough to ensure tender, crumbly cookies rather than tough shortbread.
- The orange zest adds a lovely brightness but is optional.
- Store cookies in an airtight container to keep them fresh.
- These cookies pair wonderfully with coffee, tea, or festive champagne.
Nutrition
- Serving Size: 1 square
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
