Description
Cranberry Pistachio Shortbread Cookies are a festive, elegant holiday treat featuring a tender buttery base studded with tart dried cranberries, crunchy pistachios, and optional orange zest. Finished with a smooth white chocolate drizzle, these cookies look fancy but are easy to make, perfect for gifting or enjoying with coffee or tea.
Ingredients
Scale
For the Shortbread Base:
- 1 cup unsalted butter, room temperature (2 sticks)
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
For the Mix-Ins:
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
For the 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 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- Cream That Butter: In a large bowl, use an electric mixer to cream the unsalted butter and powdered sugar 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, being careful not to overmix to keep the shortbread tender.
- The Fun Part: Fold in the chopped dried cranberries, pistachios, and orange zest if using, ensuring they are evenly distributed throughout the dough.
- Press and Bake: Press the dough evenly into the prepared baking pan. Use the bottom of a measuring cup to firmly pack the dough down. Lightly score the top into squares or rectangles to make cutting easier after baking. Bake for 30 minutes until edges are lightly golden but the center looks slightly underbaked. Let cool completely in the pan.
- Drizzle Drama: Melt the white chocolate and coconut oil or butter in 30-second intervals in the microwave, stirring between each interval until smooth. Drizzle the melted chocolate over the cooled shortbread in your desired pattern. Allow the chocolate drizzle to set for about 15 minutes.
- Cut and Conquer: Using the parchment overhang, lift the shortbread out of the pan. Cut into 16 squares or bars with a sharp knife, cleaning the blade between cuts for neat edges.
Notes
- Use parchment paper with overhang for easy removal and cleaner cutting.
- Optional orange zest adds a fresh citrus note but can be omitted if you prefer.
- Store baked shortbread cookies in an airtight container at room temperature for up to a week.
- These cookies pair wonderfully with coffee, tea, or even a glass of champagne for festive occasions.
- For a nut-free version, omit pistachios and substitute with more dried cranberries or seeds.
Nutrition
- Serving Size: 1 square
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
