Description
Cranberry Pistachio Shortbread Cookies are a festive and elegant holiday treat featuring a buttery shortbread base loaded with dried cranberries, pistachios, and a hint of orange zest. Finished with a delicate white chocolate drizzle, these cookies are perfect for gifting or serving at holiday gatherings.
Ingredients
Scale
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
Mix-Ins
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
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 using an electric mixer until light and fluffy, about 3-4 minutes. Add the vanilla and almond extracts and mix until combined.
- Flour Power: Add the all-purpose flour and salt to the butter mixture. Mix on low speed just until combined to avoid overmixing and keep the shortbread tender.
- The Fun Part: Fold in the chopped cranberries, pistachios, and orange zest if using. The dough will look colorful and festive.
- Press and Bake: Press the dough evenly into the prepared baking pan using the bottom of a measuring cup to pack it down firmly. Lightly score the top into squares or rectangles for easy cutting later. Bake for 30 minutes until the edges are lightly golden and the center looks slightly underbaked. Let cool completely in the pan.
- Drizzle Drama: Melt the white chocolate and coconut oil (or butter) together in 30-second intervals in the microwave, stirring between each until smooth. Drizzle over the cooled shortbread in your desired pattern. Allow the chocolate to set for 15 minutes.
- Cut and Conquer: Use the parchment paper overhang to lift the shortbread out of the pan. Cut into 16 squares or bars with a sharp knife, wiping the blade between cuts for clean edges.
Notes
- For easiest removal, use parchment paper with overhang to lift the cookies out of the pan.
- Use a sharp knife and wipe it clean between cuts to maintain neat edges.
- Substitute almond extract with extra vanilla extract if preferred.
- Orange zest is optional but adds a bright citrus note complementing the cranberries and pistachios.
- Perfect to serve with coffee, tea, or festive drinks like champagne.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 square
- Calories: 190 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
