Description
Cranberry Pistachio Shortbread Cookies are the ultimate holiday treat that seamlessly combines rich flavors with an elegant presentation. These buttery shortbread cookies are studded with tart dried cranberries and crunchy pistachios, creating a delightful contrast that’s perfect for festive gatherings or cozy nights at home. Topped with a drizzle of creamy white chocolate, they look as impressive as they taste. Best of all, this recipe is simple enough for bakers of all skill levels to master, making it a must-try for anyone looking to elevate their dessert game this season.
Ingredients
Scale
- 1 cup 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
- 1/2 cup dried cranberries (chopped)
- 1/2 cup shelled pistachios (chopped)
- Zest of 1 orange (optional)
- 4 oz white chocolate (chopped)
- 1 tbsp coconut oil or butter
Instructions
- Preheat oven to 325°F and line an 8×8 baking pan with parchment paper.
- In a mixing bowl, cream together the butter and powdered sugar until fluffy. Add extracts and mix well.
- Gradually add flour and salt, mixing on low speed until just combined.
- Gently fold in cranberries, pistachios, and orange zest if using.
- Press the dough evenly into the prepared pan and score lightly for easier cutting.
- Bake for 25-30 minutes until edges are golden; cool completely in the pan before cutting.
- Melt white chocolate with coconut oil and drizzle over cooled cookies; let set before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg