Cranberry Pistachio Shortbread Cookies
These festive shortbread cookies combine buttery, crumbly textures with tart cranberries and crunchy pistachios, drizzled with creamy white chocolate. Perfect for holiday gifting or indulgence.
Servings: 16 cookies
Calories: 150kcal
Ingredients
For the cookie dough
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract Trust me on this one!
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
For the chocolate drizzle
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
- Cream the butter and powdered sugar together until light and fluffy, about 3-4 minutes.
- Add vanilla and almond extracts, mixing until combined.
- Gradually add flour and salt, mixing on low speed until just combined.
- Fold in chopped cranberries, pistachios, and the optional orange zest.
Baking
- Press the dough evenly into the prepared pan and score the top lightly into squares.
- Bake for 25-30 minutes until the edges are lightly golden. Allow to cool completely in the pan.
Drizzling
- Melt the white chocolate and coconut oil together in the microwave, stirring until smooth.
- Drizzle the melted chocolate over the cooled shortbread.
- Allow the chocolate to set for about 15 minutes.
Serving
- Lift the shortbread out of the pan using the parchment overhang and cut into squares.
Notes
These cookies can be served on a platter, sprinkled with extra pistachios, or packaged as gifts. For best freshness, store in an airtight container.