Description
Indulge in the festive spirit with these delightful Cranberry Pistachio Shortbread Cookies, a treat that looks as fancy as it tastes. Perfect for holiday gatherings, cookie exchanges, or cozy nights in, these cookies combine the tartness of cranberries with the crunch of pistachios, creating a flavor profile bursting with seasonal cheer. Drizzled with white chocolate, they not only taste amazing but also present beautifully on any dessert table. With their simple preparation and make-ahead option, these cookies are a must-try this holiday season!
Ingredients
Scale
- 1 cup 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 (for topping)
- 1 tbsp coconut oil or butter (for topping)
Instructions
- Preheat oven to 325°F and line an 8×8 baking pan with parchment paper.
- Cream the room temperature butter and powdered sugar until fluffy. Add vanilla and almond extracts; mix until combined.
- Gradually add flour and salt, mixing until just incorporated. Fold in cranberries, pistachios, and orange zest.
- Press dough into the prepared pan and score lightly for easy cutting. Bake for 25-30 minutes until edges are golden.
- Allow cooling completely before cutting into squares.
- Melt white chocolate with coconut oil; drizzle over cooled shortbread and let set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg