Description
Cranberry Pistachio Shortbread Cookies are the perfect festive treat that combines rich buttery flavors with tart cranberries and crunchy pistachios. These cookies not only look impressive but are also incredibly easy to make, making them ideal for holiday gatherings or as thoughtful gifts. With just three main ingredients, you can whip up a batch that tastes like it came from a gourmet bakery. Drizzled with white chocolate for an elegant finish, these cookies will surely impress your guests while filling your home with delightful aromas. Whether enjoyed alongside a warm drink or presented in a beautiful gift box, these shortbread cookies are bound to be a hit this holiday season.
Ingredients
Scale
- 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
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Instructions
- Preheat your oven to 325°F and line an 8×8 baking pan with parchment paper.
- In a large bowl, cream room temperature butter and powdered sugar until light and fluffy.
- Mix in vanilla and almond extracts, then gradually add flour and salt until just combined.
- Fold in chopped cranberries and pistachios (and orange zest if using).
- Press the dough evenly into the prepared pan and lightly score the top.
- Bake for 25-30 minutes until edges are lightly golden; cool completely before cutting.
- Melt white chocolate with coconut oil, drizzle over cooled shortbread, let set, and cut into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 5g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg