Description
These Cranberry Pistachio Shortbread Cookies are the perfect holiday treat that looks fancy yet is easy to make. With a buttery, tender shortbread base studded with tart dried cranberries, crunchy pistachios, and a hint of orange zest, topped with a delicate white chocolate drizzle, they are sure to impress at any festive gathering.
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 until light and fluffy, about 3-4 minutes with an electric mixer. Add vanilla and almond extracts and mix until combined.
- Flour Power. Add the flour and salt, mixing on low speed until just combined. Avoid overmixing to keep the shortbread tender.
- The Fun Part. Fold in the chopped cranberries, pistachios, and orange zest if using. The dough will look festive like holiday confetti.
- Press and Bake. Press the dough evenly into the prepared pan using the bottom of a measuring cup to pack it down. Lightly score the top into squares or rectangles for easier cutting later. Bake for 30 minutes until edges are lightly golden and the center looks slightly underbaked. Cool completely in the pan.
- Drizzle Drama. Melt the white chocolate and coconut oil in 30-second intervals in the microwave, stirring between each interval until smooth. Drizzle over the cooled shortbread and let the chocolate set for about 15 minutes.
- Cut and Conquer. Use the parchment 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 make removing the shortbread easier.
- For extra flavor, use freshly zested orange peel and quality extracts.
- Store the cookies in an airtight container at room temperature for up to one week.
- They pair wonderfully with coffee, tea, or champagne for holiday gatherings.
Nutrition
- Serving Size: 1 square
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
